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I finally got a chance to use the WSM with the clay pot yesterday. I cooked three racks of baby backs, all on the top grate in a rib rack. I de-membraned and rubbed the ribs with Raichen's all purpose rub (the recipe came from somewhere on this forum, and I still had some on hand) while I...

I've made these three times now, to rave reviews. Does anyone have any experience with freezing them? I know it sounds like sacrilege to not eat all of them right away, but I'm putting together a frozen cooler of Q to send to my mom at Christmas, and I know she'd love these!

I had a ten pound turkey that I brined in preparation for a "fry off" at a friend's house. I had made a last minute decision to brine rather than inject the bird, and it wasn't until well into the brining that I read an admonition on the turkey talk forum against frying birds brined in apple...

So far all of the ribs that I've done on the WSM I've used a rib rack. Is it safe to assume that foiling works just as well/the same as if the ribs were flat on the grate?

I particularly liked the stuffed pork tenderloin, wrapped in bacon, and then trussed in pig fat...

I made these using leftover pulled pork instead of ground pork. I added the pork with the second group of ingredients after sauteeing the onion and garlic. Very good!

Wow - I never thought of cooking Kerri's hog apple beans in the WSM - but I will next time. Since I've never had leftover pulled pork what I've been doing is taking a chunk that has reached temp faster and pull that to go in the beans. Could I still do this and just add the fresh pork to the...

FWIW, the BRITU method calls for about two hours before going on the smoker. When I cooked them I was rushed so they got about 45 minutes but still came out awesome.

I'll be trying this, with only slight mods, tomorrow. I bought a package of two pork tenderloins, and made a batch of this injection sauce, substituting mango/pineapple juice for the pineapple juice, and without the hot sauce, but added a little dark rum. Then I halved it and added 2T of hot...

Clark, How did you attach the two grates to each other? Did you spot weld them, or something less permanent? I would imagine the cross rods are now on the top and bottom of your composite grate, right?

Bryan, I'm collecting recipes to use this fall when I'm renting a villa in the (extra)Virgin Islands. The villa I'll be renting has a gas grill. It will certainly be a step down from cooking on my toys, but will have to do for that week. After trying this out this weekend I think this is one...

I cooked this on my kettle last night - my first cook since joining the forum. I used a cut up fryer, marinated overnight, then made a second batch of the marinade to baste with. I put in a full chimney load of kingsford briquets, and gave the kettle about a half hour to "settle" before I put...

So far the two brands of lump I've used are Royal Oak and Big Green Egg - bought both of them at the local pool supply store (Pinch-a-Penny). I'll have to see how walmart compares on price. Thanks!

This is a great site! I really appreciate all of the knowledge that is shared here - what a resource! I'm a long time Weber kettle devotee, and I will soon be taking the leap and replacing my third Brinkman water smoker with the WSM - can't wait. In the meantime, I've ordered a replacement...