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So very true Daniel

Bravo!!

I feel your pain Tony. I went to a BBQ competition a couple of weeks ago with my 7 y.o. daughter who absolutely loves my BBQ. They did not allow the competitors to serve food, but did have vendors selling somewhat passable BBQ to the public. After paying a ridiculous price for 2 pulled pork...

Awesome job Larry! Between you and a few others, I look forward to these posts the most.l

Jim - Another epic cook with epic pictures! I look forward to every new day that you have a post on this board.

Awww....she's beautiful! I saw my first 22.5" WSM in person this past weekend and compared to my 18.5", they are huge!

Sounds good enough for me Pat. Thanks for your help. Rob

Nice job Larry! I can't wait for my daughter to get a little older so she can help more than she already does. She got an apron this weekend at a local BBQ competition and now she won't take the darn thing off, lol. Rob

Hi all, I've been using the retail version of BBG's rub for the past couple of years and really like the flavor. My questions is: Has anyone compared the recipe on this site (and what I believe to be a copy from their cookbook) to the retail version? Before going out and buying all the...

Beautiful burgers Wolgast!

Look for the Renowned Mr. Brown topic in the cooking section under Pork. Towards the bottom of that page is a recipe for Carolina Red that is excellent. Tried it for the first time on Smoke Day and had some friends try it for the first time as well. I had to email the recipe to several later...

Awesome Mildo!

Having just done my first overnighter on 2 butts, I agree with Kevin. Took almost 18 hours for 2 6.5 lbs buts to come up to 195 smoking around 225-235.

Thanks for the info Bill! I will definitely try those soon. Rob

Not only the topping on the ABT's, but I would greatly appreciate knowing all the ingredients for them. Rob

Thanks Tim. The good thing is I'll be moving out of an apartment to a house before it really heats up so I will have a place to store a wind break.

Hi all, I know first hand how much wind in the winter will effect the WSM without an adequate windbreak. Since this will be my first summer with the WSM, does wind have the same effect? I'm guessing it might actually make the temp run higher if not blocked?

Do you add more smoke wood to the fire when you add the ribs, or would that make too much smoke for the butt?

Does anybody know if it is possible to still order the old style bowl? Rob

Thanks Rich, greatly appreciated.