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Mike, I have a hard time believing an $11 spray can will do the trick in case of fire. The best thing you can do is to simply put the cover back on and wait for the fire to go out. That being said, I have 1 20lb extinguisher next to my grills. Inside the kitchen, I have three different types...

Spares turned out better than babybacks which weren't well marbled. Saving most of it for my coworkers. Another great tvwbb.com.WSM Smoke day 16!!!! Good job Chris, our faithful mentor and bbq guide.

That being said, you can't look a gift horse in the mouth. Neither of my poopers were purchased by me. Harry is a generous soul. I can only say how much I enjoyed the flavor on my steak and if Harry is pooping his ribs, then I have the advantage.

Harry should stick to cooking brisket. Or frying brisket or whatever God-forsaken method shakes up his fancy. It is all cringe-worthy if you ask me. There's nothing wrong doing things old school.

Chris, I was thinking the same thing about the Alameda County Fair in Pleasanton. I know you go to the Sonoma County fair. And of course the CA state fair is nice too but hot! If you are looking for a new take on corn dogs, try this joint, Seoul Hotdog in Berkeley. It is an American corn...

Been cooking on the Smoke Fire lately for brisket but didn't feel right to do pellets on ribs so I dusted off Thing 2, my comp smoker for butt and brisket. On Friday, I grilled some NYC Strip Steaks on an egg with lump (shush). I'm so glad summer is here. For the ribs, I used blue briquettes...

Thank you Tim. I probably only notice because the air is drier here in California than much of the rest of the country. It might not make any difference out where you are or where Judy is. When I cooked on an 18" in Chicago, the crust was gorgeous without much spraying. We did everything the...

Judy, The 14" is very similar. I do keep a few things in mind when using it. The fuel runs out faster so if you are doing a long cook, you have to check it sooner. But unlike the other models, instead of opening the door to refuel, I often just lift up the middle, fully loaded with meat...

I'm going to have to disagree with the manual. Look at the gateways. They control temps with the bottom vents. The pipes extend to the top of the unit so you dont have to bend down.

I think it is important to note that meathead's article is about controlling temperature. But he should really flesh it out further because a cook is actually controlling three variables with the vents: temperature, smoke and gases. Controlling temperature is the most important but refinement...

Thank you for reminding me that I love making chicken galentine. I'm okay at it but it does take time. I think it make a nice Sunday dinner for the family. And it is delicious. And the thing about the knife sharpening. I gave up years ago. I simply can't do it as well as the professionals...

I wouldn't do much differently. One thing that does happen is that the coals next to the fan are spent faster. But I'm not sure one should build more coals there as this might slow down the distribution of heat. I put the hot coals in the middle too. Just use the same amount of coals to...

I like how Bob sums it up very nicely. I haven't really thought about it that way but it is all true. There can be some modest salvation in buying a well marbled brisket. But nothing replaces years of hard earned experience.

Great job Sid on both the pork butt and brisket. Chicago is a great area to BBQ. My favorite thing to do with leftover brisket is to put it over "Cup of Noodles" and whatever vegetables I can find in the refrigerator or freezer (frozen peas or corn). It is definitely a guilty pleasure. A mix...

How much food can you imagine your father cooking in the 14" WSM? Maybe it holds more than you think it can...depending on whether you are grilling or smoking.

The 14" has two levels. I can cook two pork butts or a pork butt and brisket. Would a tamale pot with the bottom cut out work? Or you can buy an insert like this one...

Try some celery seed in your rub. Or spray with water after the crust sets. It is tough to get a decent smoke ring in dry environments.

I saw the headline a few days ago and wondered if it was from a BBQ. Thanks for digging into that Lynn. Yeah, exactly. What happened? My guess would be that something or someone tipped over the grill and there was a lot of grease. And maybe everyone was asleep...

Peter, I am sorry to hear this. My first guess is that you wrapped too late. Meaning, the brisket dried out enough that wrapping couldn't rescue what was lost in moisture. My other thought is that brisket isn't well marbled so it was an uphill battle from the start. I'd suggest wrapping...