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70 % olive oil and 30 % balsamic vinager. I baste after 12 hrs of uninterrupted smoking and then baste every hour after that. Pork Eat World

Smoked a few extra cloves just to put in the fridge. Spread some on cut french bread with a little butter and Cavenders seasoning. A meal in itself. Pork Eat World

At my house, garlic is an appetizer so this post should be ok. I left an earlier message about foiling garlic then putting it in the cooker. Mr. Jim Minion was kind enough to say forget the foil and just put it on the smoker. I cut the top 1/4 inch off to expose the cloves. Drizzled a little...

Hello Rob, Good job on your first cook! I have always seen brisket marked as brisket. It is hard to find sometimes here in Alabama. I found it last weekend at Wal Mart on a Thurs before the holiday. I am guessing it sells out pretty quickly. Pork Eat World sonny

Hello Dave, I gotta agree with "The Bear." He knows Q. Pork Eat World

Congrats Rick. I had a great brisket cook today, too. This site will really make you a fantastic cook, chef, you know. Pork Eat World Sonny

I go by internal temp of 195 or so. Lately, it has been holding around 170 deg for hours before finally rising. Pork Eat World Sonny

I have used a coke can half full of apple juice and it works fine. Pork Eat World Sonny

I agree with Dennis. One of my standard cooks is two chickens on the bottom and a mess of ribs on top. I foil the pan before I put water in it. Helps clean up. Pork Eat World

Jim, I'm sold. I have to try that foil technique. Never thought about honey/ brown sugar. Thanks! Pork Eat World Sonny ---------------------- You wouldn't have gotten into trouble if you hadn't been there. Grandad

Ron, I agree. I experiment making rubs with such stuff as ancho chili powder, chipolte powder, wooster powder, etc. Of course I keep a big jar of no name rub from Sam's on hand just to make sure I don't run out. Saved me several times. Pork Eat World Sonny ---------------------- You wouldn't...

Hey Mark, Happy Birthday! Hope you get what you want or at least what you think you want... I just hate it I have to wait until April until I have my big day and talk my wife into some new knives. I see a boning and maybe one of those serrated things in my future. Pork Eat World

Doug, Think there is a fair chance that William has a dog named Fideaux? PEW

Hello Ines, I was wondering, too. It is just easier for me to do it the night before. I do let them set out for about thirty minutes or so before I put them in the smoker. Jim, if the ribs are refrigerated, should they get room temp before putting them in the WSM. Thanks, Pork Eat World

On ribs, I like to trim, remove the membrane, light cheap mustard, and heavy rub. Then foil and fridge. Smoke the next day. Anyone do anything differently and what about brisket and butt? Thanks, Pork Eat World

Hey William, You from LA. You know Lower Alabama or Lousianna? I haven't tried sand yet, but really thinking about it. Thought about buying that sand for kid sandboxes, but don't know for sure if that is best. I have the larger water pan in my WSM. It holds water all night until I refill it...

Hello William, The WSM cooks great even with the funky looking door. I covered the Cooking/ Recipes on this site first and then did my first brisket on the bottom rack and pork butt on top. Cooked them to 190 deg and they were great. You will love the WSM. Pork Eat World Sonny

I cut up celery, onion, and garlic. Lightly brown in olive oil in a dutch oven pot. (this is optional) Add one smoked ham hock with cracked black pepper and fill 3/4 or so with water. Bring up to a boil and simmer for appx 45 minutes to get a good broth. Previously wash and clean your collard...

My first cook was two chickens on the bottom rack and three racks of ribs on top. They both finished at around the same time because the chickens were big. I followed the recipes on this site and everything was great. Congrats on your new addition! Pork Eat World

Nothing like paying meat prices for water. I think Martha would call that a bad thing. Pork Eat World