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You can do it begining or end. By the end of my cook I have already put sauce on, and I'm afraid of my sauce burning. That being said Phil told me in an email (and I know alot of other people agree) that he does it at the end to get some carmalization in his sauce. I guess doing it at the end...

Bill, I've been cooking chicken this way extensivley over the last couple weeks. Make sure at some point you you cook your chicken over a high direct flame. This will crisp the skin and give it a nice grilled flavor. The way I typically cook chicken now is to first preheat for 10-15 minutes...

Yup, t = teaspoon. That seems to be the convention on these boards.

Combined a bunch of ingredients I had in my fridge and it was truly delicious. Sweet but not too sweet, vinegary but not to vinegary, mildly hot, and the perfect consistency (pretty thin is how I like it). 1 t dijon mustard 3 t italian dressing 4 t spicy duck sauce 5 t ketchup 2 t apple juice...

Paul, I think you understood me well. I think I'm trying to achieve what the UDS people talk of - smoked food that also tastes grilled. Likely the reason I got this in the past is because I "slow-cooked" my chicken at 375-400. And, yes, I know exactly what you're thinking - that 375 is not your...

Paul, I respect your opinion, as I know you probably have 1000x the grilling experience I do, but I'm not sure I agree with your reasoning - when you cook in the WSM, i think you do get a lot of vaporizing action. That is, even in a low-temp smoke, the grates still reach 250 degrees which is...

Lately I started (trying) smoking in my gas grill (Q 300), and the way I did it was by placing the food over a portion of my grill where there was no burner. Unfortunatly however, the food was still getting burnt on bottom so I tried instead to place foil over the burner and then placing my food...

This is incredible. Just made it on the gasser, but it would be a cinch to make in a WSM. Shoulda taken pictures but it went too fast. 1.5 lbs ground beef 4 hot dogs optional: 1 egg 2 T seasoned breadcrumbs Mix the ground beef, egg and breadcrumbs together. I like to add the egg and...

I dont have a WSM but I have a 18" SJP. Will this allow me to smoke with it? That would be amazing! And cheap - $50 for a new SJP + 75 bucks for the stacker is alot cheaper than a new WSM. How well would it work though? Thanks.

Russel, you wrote that smoke does not neccessarily mean smoke flavor. Can you expound on that a bit?

Cooking on a roasting rack on top of foil has given me some stunning LOOKING cooks recently. My chicken has come out beautiful, both in terms of asthetics as well as texture. But there hasn't been much smokey flavor lately. I did use wood chips. I took a handful of dry mesquite chips, wrapped...

Hey, I really wanna try roadside chicken but it has worcestershire sauce in it and as part of my kosher dietary restrictions I don't eat fish products with meat. Does anyone have idea of something I could substitute that's fish and (of course dairy free)? Thanks so much! Pinny

Let me put it like this: I know for a fact that whenever I pull something out of the fridge and stick it in the oven to heat up, if it's foiled, it will take much longer to heat up.

Thanks! Any idea how/why this happens?

Having not much experience, but curious anyway, I wanted to ask: why do people sometimes wrap there food in foil mid cook? What does this do? Thanks! -Pinny

Phil: Thanks for the reply. I actually meant to use the trays in the place of the foil. That is, place the trays on the grates, then the trivets on the trays, and the food on the trivets. The reason for doing this would be because I find it easier to use trays then to fuss with foil. I think...

Phil, Thanks for the reply. I'm using roasting trivets. I forgot to mention that. I tried it once without them and the bottom of the food against the pan got baked on to the pan. Bad experience. As you say, the trivets are the way to go. I have the 1" 1-1/2" space around the sides so I'm good...

So Phil mentioned a method of cooking indirect on the Q series by laying down foil and then placing a roasting rack on top and then the food on top that. I've tried it will great results. My question is regarding taking that idea to the extreme. Lets say I want to cook alot of stuff indirect at...

Kevin, want to elaborate a little more on what you mean properly applied?

Tried them out and boy, they came out great. In the future though, I'm gonna pass on the herbs. I'm a salt and pepper guy, the other stuff is too exotic for me.