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I bow down before your superior cold tolerance, sir! Makes us seem like a bunch of pansies here in NH. Great job!

Any problems putting the smoker on your porch? I usually try to keep it on my driveway for fear of burning/damaging the porch. Is your porch made of wood or composite? I assume you've never had a problem with it!

I like your 3-rack set up. Can you describe it? Do you have a "recipe" for the washer/nut combo that you use to hold up the extra racks? Thanks!

Thanks for the tips, y'all. For the duck dunking, I'll use one of those "strainers inside a big pot" things that I use for pasta. Put the duck in that strainer and then dip down. Remove by grabbing the strainer handle. Repeat x3. I do like the idea of duck fat dripping down on the other food...

Thanks for the suggestion, KK. I will follow your method. I am bringing the smoker to a remote (non-kithen) location. So I need to prep the night before (tonight). Do you suggest that I prick, boil, and rub the night before and then put it on ice? Or should I apply the rub closer to cooking...

Greetings! Someone asked me to cook a whole duck in the smoker this coming weekend. I have heard that they need to be par-boiled beforehand. Anyone have any reliable recipes for smoked duck? TYVM!

I am in a heavy experimentation mode, doing a lot of smoking in an attempt to develop a competition-worthy recipe. Here is what's up for today: Rack of home raised spare ribs trimmed to St. Louis cut. Last night, I painted them with a light coating of Dijon/balsamic glaze and applied a generous...

I have been curious about this question and so ran a blind taste test last week. I took babyback ribs and cut them into 2-rib pieces. I used identical amounts of the same rub on each piece. One I just used rub. The second I used yellow mustard (supermarket brand). The third I used a blend of...

Well, Bobby Flay may or may not be a tool on TV, but have you eaten at any of his restaurants? My dinner at Mesa Grille was fantastic. I do enjoy BBQ-U but it mostly seems to be grilling.

John, I started with a full chimney. I used standard Kingsford. I lit the chimney and got it to the grey ash stage. Then I put it in the charcoal chamber on top of a 1/2 full ring of black charcoal. Spread out the hot coals. Added some wood chunks on top. Assembled the cooker. Kept the vents...

Okay. I removed the therm, filled a pot to capacity, brought it to a vigorous boil, laid two chopsticks across the top of the pot, and balanced the therm on them, immersing the sensor. It read 185. This tells me that, indeed, the therm in the Weber is reading about 35 degrees too low. Given...

Can the built-in thermometer in the WSM be removed? Apparently so! I will test it pronto.

Greetings, all! I am new to the world of smoking and am anxious to figure it all out. I received a new 18" WSM for my birthday and have been practicing with babyback ribs. I think I may be having a problem with the built-in temperature gauge; I think it may be reading about 50 degrees too cool...