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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">We usually do a rib roast. We are going to try it on the WSM this year work schedule and weather permitting. Also going to have my first try at yorkshire pudding as well. As...

I have a Black& Decker that has served me well for a number of years. Bought it on the recommendation of Cook's Illustrated. But I just noted the latest tests resulted in a "not recommended" for the tested B&D model. In sum, suppose I am not much help. Sorry........

Jim Lampe, I really like the Mezzeta jalapeno stuffed olives in my clear adult beverages.

I find mesquite to be a welcome addition to my smoking arsenal.

Tried this last night and it was really good. So easy! Used House-Autry mix.

Retired in 1989 after 30 years service as a naval aviator. Put the wife to work and I have been enjoying life for the last 20+ years. Got caught up in the volunteer world for a number of years, but I have backed out that. Now it just me and my current wife of 48 years, enjoying the...

Eaten a lot of meat the past couple of years smoked with scraps from our hardwood floor installation.

Have used plum and persimmon with great results..........

I start my brisket cooks at 200 or so. Close the vents a bit and the just let the temp creep up, Will normally finish at/ about 300 deg. I make no attempt to chase temps, one vent adjustment and that is it.

I feel that 75% of the woods we typically use are interchangeable. To the vast majority of us, smoke is smoke, very few can discriminate.

Welcome aboard Damien! Glad you started this thread. It has got me in the mood to try a smoke at my daughter's house as they only have a kettle. Let us know how yours come out.

Take a flyer and use Mr. Brown. It is great..........

For the first overnighter stay with K Comp..........

I now put my brisket in a disposable pan with foil on top . A lot easier to handle. Usually I add some liquid,just whatever I have. Bark does not fare too well in the braising environment.

I really like Mama Sita's labuyo hot pepper sauce. It is a Filipino product.

I have reheated ribs a couple of times with no problems. Sometimes I think reheated Q is better.

The versatility of the aluminum pan when smoking or grilling.

Long time fan of Bryan's method.

Flats are the way to go.........

My go to weapon for slicing.........