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That's a good point. I just watched most of his videos after you posted this. I also found this article http://www.bonappetit.com/magazine/slideshows/2011/07/aaron-franklin-barbecue-best-restaurant-in-america#intro Sounds like his day starts at 3:30 AM. I don't completely understand the part...

Thanks, I will do this next time. $2.00 a pound is a huge savings. The ribs came out great, I will post pictures in a little bit.

Sir-Mix-A-Lot is a rapper famous for his song "Baby Got Back" which starts off "I like big butts and i cannot lie, other brothers can't deny." I'm sure you've heard it before LOL :)

Wow, you are quite ambitious doing your 1st cook with ribs. I take it you have prior experience Q'ing on a different smoker. Ribs are considered to be one of the harder things to smoke by most people. I know it has taken me much longer to learn ribs vs. boston butts and chicken. Looks like...

This is a serious question and is something I just started thinking about. I know that we can all do overnighters with our WSM's, so the capability is there for a restaurant as well. Just curious if most restaurants smoke overnight and if so, do they leave their cookers unattended while they...

How much do spares usually cost? I'm a little ignorant on this I guess. I've been scared to buy them before because I was unsure of how to trim them up St. Louis style. When I saw these pre-trimmed ones at Publix, I decided to buy them and take a chance on them. I had a bad experience with...

Hi all, I just noticed yesterday that my Publix sells St. Louis cut spare ribs. The price is $3.99/lb, not bad for Publix. I love Publix but sometimes the meat prices are high. Has anyone smoked Publix St. Louis ribs before? Just wondering if they generally turn out good Q. I've used their...

I visited this place today. www.true-bbq.com I have to say the food lived up to the name in that the BBQ pork was what I think of as authentic bbq. Similar to what I produce on my WSM. They smoke all of their meat outside the restaurant with a big smoker similar to what you'd see at a BBQ...

I've tried injecting butts several times, and for me I have not found the increase in flavor to outweigh the difficulty of injecting. For me injecting adds 30 minutes to an hour of prep, and causes alot of cleanup work in the kitchen. I don't find that a properly cooked pork butt needs added...

I've been smoking for about 3 years now, and have battled with this same issue. The only way I've gotten to the point I'm at now is by numerous smoking attempts with different types of wood. The following is my opinion only based on my taste buds and cooking experience: Apple = too mild Peach...

Someone in my area is selling an 18.5 WSM on CL for $200. I already have one 18.5 WSM, but was thinking about getting a 2nd for comps. Are there any potential concerns about buying one used? here are the things I worry about. 1) If the user used lighter fluid in his cooker, I worry that the...

Ditto! The common misuse of the word BBQ really irks me...

Hello, I am looking for something that could keep pulled pork warm while I am at work. I plan to bring pulled pork to work, but I do not have an oven to heat it up with. I was thinking I'd bring the pork in a foil pan, just not sure how to warm it up. Do you know of any contraptions that...

I'm seeing Peach and Mango vinegars sold on Amazon. Just curious if anyone has tried that before. For some reason, I'm having this crazy thought that Mango could be good in a vinegar-base pulled pork sauce.

Here's a recipe I made awhile back. Turned out well. http://tvwbb.com/showthread.php?25557-Crack-Dip-Fatty&highlight=crack+dip

Hello, I currently own a Chargriller Duo Gas/Charcoal grill w/ side firebox as well as a WSM 18.5. Ever since getting the WSM I have been astounded by the superior product quality of Weber, and have gradually liked my Chargriller less and less. My chargriller has rusted a good bit over the 3...

Hello, I just bought some Peach Wood Chunks from FRUITAWOODCHUNKS.COM due to many of the positive comments I've seen on this site and others. A couple questions for people who have used these chunks before: 1) Some of the chunks had a black sticky substance on them. I initially thought maybe...

Hello, Will any of you be competing at the Pig on the Ridge BBQ festival held in Ridgeway, SC the 1st weekend in November? Here is a link to their website: http://www.pigontheridge.org/ This is a cool festival in that there is no entry fee and the festival covers the cost of the pork. The...

Hello, Does anyone use these gloves for handling hot meat/pulling pork? http://www.tractorsupply.com/master-guard-men-s-black-pvc-coated-gloves-with-knit-wrist-6349606 I searched the forums for BBQ gloves and most recommend the Steven Raichlen ones or the texasbbqrub.com ones. those look...

Roger, I'm considering doing the exact same thing you're doing. I have a Chargriller Duo with side fire box, and an 18.5 WSM. Since getting the WSM, the Chargriller just seems so much worse of a product. Yeah it's a pretty good grill overall but it's not a very good smoker IMO. Mostly for...