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I don't know how practical this is for you, but what I've done in similar circumstances is to fashion some sort of a temporary cover for the WSM. Even a cheapie beach umbrella has done the trick for me in the past. If you have to finish in the oven I can't be of much help to you as I haven't...

Michelle, The butts have usually taken me about 14 hours or so. I plan to have all food off of the smoker by 11:00AM Saturday, so working back from there I plan to put the ribs on around 6:30AM and the butts , which I hope to be able to pull and cooler by 9:00AM, at 7:00PM on Friday. I might...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe: Meat will absorb however much smoke you give it. </div></BLOCKQUOTE> OK - so if I'm worried about over smoking the pork, would adding...

I plan to cook a couple of butts over night, and add 3 racks of ribs in the morning. I plan to have the butts finish a good 2-3 hours before the ribs are done, so there will be some overlap time when both are on the WSM at the same time. My question concerns the smoke wood. I will have some...

Thanks Bryan - I'll do just that!

I was in the supermarket and just happened to pick up a brisket flat that only weighs in at 2.75 lbs. It wasn't until I got home that I realized that this wouldn't be the long, slow smoke that I had envisioned for my first attempt at a brisket. So, what should I do with this little guy? High...

What Sean said. My nephew returned to USA soil on Sunday, just having completed his second tour in Iraq. His family will be having a big blowout for him the first weekend in June, and whatever he'd like me to cook, he'll get. Thank you Lance - the same would go for you!

One year this week! I begged for an early Father's Day present, and now we're all happy that I did!

Rick, I usually use either spatchcocked whole chickens or thighs, but I do have a couple of family members that will only eat skinless white meat, so I have cooked boneless, skinless, breasts using that method, and they're very good. But like Bryan S. says, the skin is the best part (in my...

I made two double batches of this for a small chili cook-off that was a fundraiser for the local high school band. I just bought an assortment of peppers that weighed about 8 lbs total - jals, anaheims, poblanos, cubanellos - everything that Publix had in the produce section. Roasted the...

My oldest son had some friends over for a bonfire last night so I grilled one kettle full of chicken breasts and another of chicken thighs. All of the birds were marinated in zesty italian salad dressing then rubbed with Yardbird and cooked indirect with some cherry chunks. Also did six racks...

Eric finally got back to me today. In Florida the only options are getting some from a Florida BBQ Assoc. member who has bought some in bulk, or buy a pallett (60 bags) yourself. Any other central Floridians interested in going in on a pallet?

Made this again yesterday with a couple of pork tenderloins. This time around I had all of the ingredients on hand necessary to make everything - the brine, the crust, the glaze, and the jus. Excellent recipe! When the tenderloins got to 140 I hit them with the glaze, then rested them while I...

My dad used to put cornbread in a glass of milk, or even buttermilk, at the end of just about every supper we had at home - that was his "dessert".

I picked up a package of thick cut boneless pork chops, and looking for some tips on cooking them lead me to this thread. I'm sure glad it did! Excellent stuff Rita - thanks! I had everything but on hand for the brine and glaze except the pickling spices, which I left out, but I forged on with...

I made this again last night, although there were a few things done differently than I did the first time; My wife brought home chicken from the store - boneless, skinless breasts and thighs, not what I would have chosen for this recipe, but I figured I'd give it a go anyway. I had used the...

Jerry, You can soak the chips in water, then put them in a heavy duty aluminum foil pouch and poke a lot of holes in the pouch, top and bottom. That's what I'm doing to get rid of some of the chips I have left over from before I found and bought chunks.

If you have one, use the "defrost" setting on the microwave and heat in one minute intervals until warm.

That's what I do Rita - we had the house bricked a few years ago, replacing the old cedar siding, and I straddle two bricks with the chimney. keeps it off of the concrete, gives some clearance to light under it, and as you said, improves airflow as well. I use newspaper as a starter, and the...

Kevin, I just got some ancho, guajiilo, and amarillo from Sweet Freedom Farms (they also sent me a small sample packet of Mexican oregano!). Everything came in plastic baggies. Would you recommend storing them in something different?