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Might be weighing in a bit late on this but you should be able to get smoke wood from just about any place that sells firewood. Look in the local newspaper, Penny Saver, Want Ad Digest, AdNet Direct, or somesuch advertising rag for firewood dealers. Call 'em up and ask if they have oak...

Dave, I've tried Wal-Mart charcoal with mixed results. For shorter smokes like ribs, it seems okay at best. Works okay for grilling too, but just okay. I had to fire up a chimney-full about 8-hours into a brisket smoke during late summer to keep the temps up. Wasn't happy... Kingsford just...

Johnsonville brats are actually pretty good. If you happen to live in an area of the country where there was/is a healthy German or Dutch population, look for a local butcher that makes sausage. I've fond memories of growing up in the Mid-Hudson Valley of NYS and getting brats from local...

My oldest son turns six tomorrow. Aside from the usual Pokemon cards, Gameboy games, and baseball glove (which he already has), he wants me to cook his very bestest favorite meal in the whole world - spare ribs done BRITU style. I'm going to try something a bit different - brush on...

Matt, The place is called Long Pond Meats - located next to the Wilson Farms store at the corner of Chili Ave. and Chestnut Ridge Road, in Chili. The guy's good! And so are his prices. For instance... Wegman's had cry-o-vac'd brisket for $3.89/lb. Long Pond had fresh brisket for something...

The last several time I've wanted to fire up my WSM, I've run into a problem getting decent meat from the local outlets of many of the national big-box grocery stores. Even my locally-owned supermarket - which is known for it's selections - has been a called strike three when it comes to meat...

Thanks everyone! I've deceided that having a bunch of friends and family over for some BBQ is really not the time to go mucking with a good thing. Experimentation, such as it is, should be left for immediate family only and not for the big crowd. The foil's going on only after the ribs are...

Thanks for the comments... Jim - Would you suggest only an hour, two at the most, in foil? If so, at which point? Keith - I too would have thought folks prefer the falling-off-the-bone tender, almost mushy ribs. Your point is taken and heeded. Steve - Do you think the detraction of the...

I'm going to try foiling the ribs I'm cooking this weekend. The goal is to make them a bit more tender than they've come out in the past. Not mushy, just a little less tough. My plan is to put the six racks on the WSM right after putting on the smoke wood (cherry) and filling the water pan...

Connie, Next time you try a pork butt, shoot for 190 degrees internal temp before taking it off the smoker. Wrap in foil, then an old bath towel, and let it set for a while before you start pulling it. Learned this after a time or two of tough pulled pork... About the saltiness... I've...

Hi, Rita! First of all, thanks for the p-mail with Willingham's recipe. While I didn't use it - I bought the book before seeing the note - it was a very nice and greatly appreciated gesture. We used the All Purpose Marinade, the Mild Rub, and the Sweet BBQ Sauce, all from Willingham's book...

My five year old has been bugging me, for the last two weeks, to make some ribs. By all accounts, they're his favorites. Watching the weather, I deceided to construct a shelter for my WSM using a tarp and two six-foot ladders. The forecast for Sunday was for rain and wind. Only the wind...

I'm doing some ribs this weekend, but BRITU has gotten a bit old. Don't misconstrue that - I still love 'em. I just want to try something different. Heading to Border's or Barnes & Noble after work to looking for Willingham's book, but I was wondering if someone would be generous enough to...

Thanks, everyone, for all your responses. I went home last evening and tried a variation of Jim Morrissey's ladder suggestion. Here what I did... I found the old blue tarp I've been using as an awing when I take the kids camping in my VW Bus. The tarp is 12 x 12 or 8 x 12. I set up two six...

The temperature here in the nether regions of Western NYS has been hovering in the mid-80's the last two days - perfect weather, no clouds, blue sky, moderate winds. Perfect for firing up the WSM for the first time in a few months. My five year old son has made it known that he wants me to...

Kelly, thank you for posting this Baklava recipe. Baklava was always a childhood favorite around the Thanksgiving and Christmas holidays. A friends mother - a full-blooded Turk - would make pan upon pan of the stuff. Every time I find a place that makes it, I buy a piece but have yet to find...

The company I work for is running a little promotion for our distribution partners. Anyone in sales knows these promotions. "Sell our stuff and you can win points redeemed for valuable prizes!" Well, I just got my eight page, glossy-color, prize booklet, and there, amongst the Razpr Scootors...

It's tough to get fresh spices locally. There is one place here in Rochester that sells only spices and baking & confectionary flavors, etc., but they seem to just repackage from bulk. I ordered the Penzey's catalog, which arrived last Friday, and it's chock full of all sorts of stuff...

DeeC, Glad to hear you're overnight cook went well. Overnight is now the only way I cook butts now. A few tips I've learned: -Use the Minion method. Full ring of unlit coals then a full chimeny of lit coals. Top off with smoke wood of choice. -Fill the water pan with boiling water if...

HJ wrote: <<<snip>>>... so I stirred the coals, threw in a few more colas, and opened the bottom vents...<<<snip>>> HJ, It was them colas you threw on the stirred coals that killed the fire. But(t) seriously, if you opened up the smoker to the baste the butt a few times, chances are you...