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Thanks for the suggestions. I went to Sam's club last night (my last hope for inexpensive pork butt), and they didn't have any in stock. So...I'm going with the picnic shoulders. My current plan is to trim the skin and excess fat off, then follow the Pork Butt - Quick Cook method. I'm...

...and another question for my big barbecue next week: I'm going to need to reheat about 25lb (pre-cooked weight) of pulled pork. I can think of three ways to do this: 1. Store in ziploc bags, use microwave(s) at work. 2. Put in crock pot(s), reheat at work. 3. Put in oven in foil pans, with...

I've volunteered to cook for a company barbecue next week, and I told everyone I was going to bring in some pork BBQ. Last night, I went to a couple of local grocery stores looking for cheap pork butts. The cheapest I could find was $1.79/lb (!). Since I need to buy enough to feed fifty...

I was at a WalMart yesterday that had a lot of the BBQers Delight pellets on sale, so I bought a bunch (two sampler packs and two 1lb packs each of apple, cherry, and black walnut wood.) I'm planning on trying them in both my WSM and new Weber Genesis gas grill. I figure I'll use them more in...

Another suggestion - get a Polder style probe thermometer , and pull the chicken off when the temperature reading in the breast gets to 165*F. Moist, juicy chicken every time. Now, if I could just think of a way for you to be able to use a probe thermometer with a rotisserie.

George, I'm looking for something like that myself. I know you just got it, but how weather resistant does it look?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> What would you think if I combined doing the brining, and also using the BRITU rub? Too salty huh? <HR></BLOCKQUOTE>I've read a lot of posts recently complaining about BRITU being too salty on its own, so I would guess that...

Dave, here are my two favorite Pork brines. I've never used them on a whole roast, but I've used them often on pork chops and pork tenderloin. Both are based on recipes from Cook's Illustrated magazine. Simple Pork Brine I use this version when I'm going to use a spice rub or other seasonings...

I've used the Prime Rib recipe Chris has on the VWB site a couple of times. It's always been a big hit. You should be able to use the same technique for a cross rib roast. Good luck, and let us know how it turns out!

Another follow up: I tried the Sweet Potatoes cooked in the embers again last night. It worked much better this time around. I put 4 sweet potatoes in with the charcoal once it was up to temperature. I changed two things from the procedure I listed above: I turned them after 30 minutes, and...

After a failed attempt last year to cook Potatoes on the WSM, I decided it was time to take a thorough approach. Last weekend, I cooked potatoes in the following way on the WSM: Smoke Cooked Potatoes (recipie from How To Grill ) A Baking Potato and a Sweet Potato, both with their skins on...

Jim: Well, I looked at Smoke & Spice last night, and I can't find any evidence of a 'cooked whole potato' recipe. I'm guessing my attempt was inspired by the smoked potato skins recipe. I did find a very similar recipe to what I did in How To Grill. In it, he just rubs oil on the potatoes...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> I checked my Smoke and Spice book, but I could not determine which recipe you used. <HR></BLOCKQUOTE>I'm at work right now, and the book's at home. From a quick look at Amazon's "Look inside the book" feature, it looks...

I've never started the WSM in the rain (I have the same questions you do about that), but I have had a couple of times where it started raining after I had already started cooking. The rain didn't have much effect on the cooking process; I think wind is really all you have to worry about. I...

I am going to try cooking a pair of ducks on the WSM this weekend, and I'm thinking about going with a 'beer butt duck'. My question is: what size beer can? Unfortunately, right now they're frozen solid, so I can't look at them. I'm guessing the typical 12oz beer can will be the right...

A while back I tried the smoked potato recipe in Smoke and Spice. I didn't like the result - the potatoes were too smoky, and not cooked enough. I'm thinking of trying it again this weekend while cooking a Meatloaf. Has anyone had good results cooking potatoes on their WSM? If so, what...

I have my Weber 22" grill right next to my WSM, which I use as my 'table' for the WSM's top grate. To try to keep the heat in as much as possible, I put the WSM grate on the grill grate, then put the WSM lid over the top of both of them. I don't know if this helps, but it makes me feel like...

Here's a link to a writeup I did when I smoked some cornish hens a while back. From my experience, I would recommend brining them to keep them moist. Good luck! Cornish Hens Report

I had a similar question a while back, and "make Chili" was one of the popular answers. Check out the recipes in these threads in the Recipes section of the web site: Chili 1 Chili 2 Chili 3 Also, doing a search for 'leftover' on the VWBB will probably turn up some more interesting...

Dale: That's what I used to do...until one month when I didn't use the WSM. When I opened it up, I saw fur growing on the inside. Ever since then, I've been more consistent with my cleaning.