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I have noticed alot of the poultry at Walmart is just as 'enhanced.' Most all the Tyson was that way. I just hate paying meat prices for water. Good news- no enhancement of the pork ribs! Hard to inject ribs. Pork Eat World

Hello Harry, I stuck to the recipes on this site first. Then a little time for your own experiments. You won't be disappointed with this forum or your WSM. Good luck with your new WSM. I think you will be impressed. It is a cooking machine. Pork Eat World

I like to remove the membrane, rub on the rub, foil, and refrigerate the night before. Cook them the next day till the bone twists. I take them off, put on Bullseye sauce (12 yr old son's favorite), foil, and put in a dry cooler covered with towels for a couple of hours. Still working on the...

Thinking about starting a little herb farm. More like a herb patch. Thinking about rosemary and basil. Any other suggestions? Thanks! Pork Eat World

I like to smoke a brisket on the bottom grate and a pork butt on the top. Both take around the same time to cook. I let the pork butt get to 190 deg. Take it off. Put the brisket and butt in separate foil and let rest for 1 to 2 hrs if I can wait that long to cool down. Pork Eat World

Hello Jim, Good point. How long do you smoke it? Temp around 225 deg F? PEW

Roasted garlic will work on a grill, smoker, or (hate to say it) the oven. Cut off the top 1/8 to 1/4 inch of the garlic head to expose the cloves. Add one tablespoon or so of olive oil, dash salt, cracked pepper and cover tightly in foil. Cook for an hour or so. Squeeze from the bottom and...

Instead of rub, I sometimes use Cavenders seasoning. Really good stuff. Pork Eat World

Hello Carl, I learned the 'once you get the probe in- leave it there' the hard way, too. I cook a brisket or butt to 190 deg. Take it off the WSM and foil it. Cover with towels (I like to put it in an empty ice chest) and open it around two hours later if you can wait that long. Seems to work...

Instead of a mop, I have been using a cheap plastic squirt bottle. Easy to use and clean. I have been experimenting with apple juice with some Old Bay Seasoning in it. Not bad results. Sonny (Pork Eat World)

After removing the membrane from the ribs the night before, I slather them with cheap yellow mustard. Liberally cover with rub. (I can't even taste the mustard afterwards.) Foil and put in fridge. During the cook, every 30 min or so I get a plastic squirt bottle and hit the ribs with olive oil...

I usually smoke ribs on the top rack and since the WSM has the lower capacity just sitting there, I smoke two big whole chickens on the bottom rack. Try one of the beer can chicken recipes. Lately a Coke can half full of apple juice works pretty well instead of beer. Sonny

The Weber lets you put a brisket on bottom and a pork butt on top. Leave the thing on auto pilot all night and check it first thing in the morning. I usually go 10 pm to 7 am. Is all night sleep worth a hundred fifty dollars or so? The Weber could be the first "set it and forget it" or maybe...

If you are doing pork butt or a shoulder, make sure the thing gets up to 190 to 200 degrees internal temp. It will stay at around 160 for several hours, but wait it out. After it is to temp, foil it and put in a cooler with towels to let it cool down for an hour or so. You won't be...

I have cooked a brisket on the bottom rack and a big pork butt on the top. Other times have been the two huge chickens on the 'coke can half full of apple juice' (aka beer can chicken)on the bottom rack and as many rolled pork ribs as I can get on the top rack. Any other combinations out...

Anybody notice how many WSMs were on the Lynchburg invitation contest? Looked like some folks had four or five going at a time. sonny

I like Global knives. A chef friend of mine recommended them to me. All metal, but cuts really well. SonnyJ

I would cook it in two pieces, but watch out for it cooking quicker than it would for a thick piece of meat. Prepare each piece with rub or however you prefer just like you would a single big piece. sonnyJ

The hard part for me was waiting for the internal temp to get to 195 deg. I didn't think it would *ever* budge from around 160 degF. Since it finally pulled so easily, it was definately worth it. sonnyJ

I posted about sticking the polder temp probe down the top air vent and couldn't get a good WSM temp. Problem was I stuck it into the chicken I was cooking. At least no one was looking.