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I agree with following temps because, as you say, each chicken is different. But 160 in the breast is plenty. I start worrying about a dry bird by 175.

What kind of knife did you cut those with? Try as I might, I can't make my ribs cut that cleanly. Those look awesome!

K Kruger has always said that mustard is useless for giving any flavor.

Smoked a salmon filet tonight for the first time. Wow!! Very good! If you have been looking to branch out with your smoker and haven't done salmon yet, do it ASAP! Followed the recipe from the "Cooking Topics" section using the brown sugar rub. We cook salmon quite often with the wife taking...

Great pics. I really like the "More Spicy" label. I do stuff like that all the time when I feed a crowd.

Not cooking for the 4th. Going out for the whole family fun and firework show kind of thing. But I am cooking a big ol' tri tip on my kettle tonight and...lucky me...I stumbled into a BBQ cook for Sunday! Our original Sunday plans were taking the kettle and having a burger cookout with two...

Hey Larry, I recently did a 60 hour smoke. It was fun for sure, but I don't think I had another 24 hours in me!

We have a 2nd refrigerator and often the only thing in the freezer portion is vacuum sealed meat. It's almost full right now after a monster cook I did a few weeks ago.

I'd probably cut it too. I cooked my first big chuck roast recently...about 13-14 pounds. It was an easy cook, but I don't know if I would have wanted it much bigger. Have fun!

My advice, while not specifically for this cook, would be to find a source for bigger chuck roasts if you are a fan of pulled beef. I recently did my first big chuck roast. My Costco had a 25 pound chuck roll an I got them to cut it in half for me. Ended up with a 13 pound roast. I have...

Has anyone here used the Rub With Love products from Tom Douglas? Have seen them twice on Food Network's "Grilling Week" shows recently. They look pretty good.

It all depends on the meat. I did 3 different double butt cooks last weekend. All done at the same temp thanks to my DigiQ II. Was cooking good size butts- 8.5 to 9.5 pounds. The first and third cooks went as expected and took almost 2 hours per pound. The middle cook was done in a shade...

Ryan, Those are both DigiQ II temperature control systems from BBQ Guru. And I absolutely love them. I cooked on the 18.5 inch for well over a year without it and learned plenty about temp control. As you know, the WSM is one of the best there is at "set it and forget it". But it sure makes...

It was the Charmglow I was wondering about. I like how tall it is...the ribs fit all the way down in it. I have 2 Weber racks which work fine for babybacks, but St Louis spares start to get a little tall for it and whole spares seem to fall all over the place in the Weber rack...not much...

Paul, What brand of rib rack is that? I really like the way it looks.

Mitch, Re-fueling was done pretty much like a normal cook since I tried to stagger all the cooks as much as possible. The only cooks that were exactly back to back on the same smoker were the cook for the beach and the chuck roll. I only had about 20-25 burning coals left at the end of the...

Thought about posting this on the Smoke Day board, since I was smoking on Smoke Day, but it was much more than that, so I put it here. I'm not sure what got into me, but I did 5 different smokes this weekend. Lit the coals for the first one at 11:45 pm on Friday and pulled the last meat off...

Wow...that's service. Thanks for the super fast response. This board is awesome. I thought about emailing you through your profile, but I kept the faith in the board and it paid off!

Need help on a chile substitution. Plan on trying this rub for the first time this Memorial weekend but don't have any New Mexico chiles. I have cascabel, guajillo, pasilla, chipotle, and aji amarillo that I could use in it's place. Any suggestions for the best choice? My intended audience...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Elsie D.: Do you have the powder form of these or the whole peppers that you grind yourself? If you grind whole peppers, do you include the seeds...