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Was watching Good Eats with Alton Brown today and he was making ribs. He cooked them in foil in his oven, but they were ribs anyway. (He did make it a point two different times to say that it was not "BBQ" since that would require fire and smoke.) But anyway, he gave a simple rub recipe that...

I got some at Williams-Sonoma in the mall. Probably paid 5 times more for it than I could have somewhere else, but it was the only place I could find it.

I am a very big fan of the eyelets. To me, they are much nicer than running wires under the top or through the side door. The question I have is, could you replace all 4 of the top screws with eyelets? On my last cook, I did 3 butts. With 4 eyelets I could use one for my DigiQ pit probe...

I did a very similar cook last weekend. Did 3 butts (all 7-8 pounds) overnight on the bottom rack (used my brand new DigiQ and it worked like a charm). In the morning I added 4 big slabs of babybacks to the top rack. That pretty much filled up the cooker. I used a 12 inch clay pot base in...

I have wondered about this for a while, but I'm really curious now that I have a DigiQ controlling my pit...how much does the black build-up on the temp probes affect their performance? Should I be trying as hard as I can to clean it off?

Thanks for the reply, AV. I had to get it started before I read your post, but it all worked out perfectly. I just fired the smoker and put the meat on just like I normally would, then I plugged in all parts of the DigiQ and turned it on. Seemed to work like a charm! Took about an hour to...

I will have my first DigiQ II cook starting in a few hours. I was wondering if the DigiQ needs to "warm-up" before I use it? The first thing I did this morning was to calibrate the unit as per the online user's guide. It says that the unit should be turned on and allowed to "warm-up" for...

Anyone turned off by it's looks will come around pretty quickly once they taste it! If I were you, I'd use some kind of rub. Pick something that's light and not too spicy and everyone should be happy.

I have cooked 10 racks of St Louis style spares at one time using a Weber rib rack on both levels of the WSM. It is built to hold 4 slabs and I leaned the 5th up on the front slab in the holder. Worked like a charm. One butt and 5 slabs shouldn't be a problem in my opinion.

I have used 3 different kinds and I think the Weber rib rack is by far the best. Will hold 4 full St Louis style spares easily. The others (like the one pictured in the 2nd post) seem to be too narrow and need the slabs to be cut in half.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by al thomas: Wine barrels are always white oak, flovored with wine. This is the best of the best. Get all you can. </div></BLOCKQUOTE> What about whiskey...

Hope to have it here by this weekend. Let the cooking begin!!! Thanks to all here for the countless posts I have read over the last weeks comparing Stokers to Gurus and PitMinders to DigiQs and everything in between. I'm happy with my decision to go with the DigiQ2 and I can't wait to start...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Using the BBQ Catering Workbook 2.0 it suggests you use 30.5 lbs of pork butt. It used 5 oz servings as the serving size. </div></BLOCKQUOTE>...

This is really just a theoretical question since all I smoke on is my WSM, but I was wondering, so here goes. I was reading a post recently about how much smoke wood to add with your charcoal and people were worried about "over-smoking" the meat and having too much smoke flavor. Well what...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Wicker: I found Sweet Baby Ray's at a local Publix. </div></BLOCKQUOTE> They have it at my Publix here in Huntsville. Had most, if not every...

I did a couple of forum searches to research everyone's favorite sauces. Found some good info, but some of it quite dated...found one good thread from 2004. After a little research, I ordered some Blues Hog and some Head Country today. Was also planning to look for some Sweet Baby Ray's at my...

I'm planning on a temp control system for my birthday present (another year rolls by in May). As seemed common on this board, I started with the comparison of Stoker and DigiQII and settled on the DigiQ since I wouldn't ever use the computer access of the Stoker and the Guru product seemed...

If you can't find a local source and do have to order from the internet, smokinlicious.com has very good wood (all center cut with no bark) and they have about the best prices you can find for internet ordering.

I've had the same question. My back porch is pressed concrete and is slightly sloped for proper drainage. What I have done is used a thin piece of wood (it's actually a cedar plank for grilling a salmon fillet) under one of the legs and that keeps the WSM almost perfectly level. I started...

I got a Foodsaver V2840 for Christmas. Have used it quite a bit and I have been very happy with it. I shot a deer over the holiday season and I vacuumed all the meat from it. Wife made a BIG trip to Costco and I vacuumed away. Did a rib smoke a couple of weeks ago and threw on 2 butts just...