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If I happen to get a butt with the bone removed,I just fold the meat back together and tie it up with kitchen string 2 or 3 ways. Then it cooks and makes good PP.

Would you please post the recipe for the chicken, shrimp and chorizo paella? Thanks in advance.

So how did they trick you, the cook, into changing guitar strings while they ate dinner?

Has anyone ever used Olive wood? I have a good supply, but have never thought of using it for Smokewood.

Thanks for posting the "Sale Notice". Picked up 20 @$4.49. That should keep us going until the next sale.

Home from ireland and down to just one bag. Home Depot in Tucson has 18lb K for $4.49. Twent seemed about right for a start.

Spending this half year in Northern Ireland. Both Guinness and Harp are available on tap and seem brighter and better than in the US. Another pleasant surprise has been Tennant, a lager brewed in Belfast that is very good. Beer is about 2.5 to 3 pounds sterling in the pubs. we're only 18...

It being Independence Day, we could kinda agree with the refusal to show the Queen's colors.

We're spending the summer( until November) here in Kilrea, Northern Ireland. We did grilled hamburgers, chips, pineapple, salad with strawberrys and whipped cream for dessert. We suggested red, white and blue but all the guest refused to be seen in those colors because those are the Loyalist's...

Congratulations!!! This is one of the first original cooking ideas that I have seen for the WSM.

Walmart almost always has more in the back. I find them to be quite willing to pull out more for me to look at if the selection on the floor is not satisfactory. Just ask.

Try Walmart, Sam's club or any big discount grocery. Brisket, pork butt and such are just not prissy enough for most of the boutique grocery stores. They take up too much space and the dollar/lb is too low.

You might also consider doing a Minion Start(See how to pages). Then use hot water. Leave the top vents open 100%. Have the meat ready to go on as soon as you put the lit charcoal in. In the previous cook you wasted a lot of BTU's doing that "up to 280 and bring it down to 235" thing. If you...

Spares are really predictable and easy to cook. I cook over 2 chimneys of briquets with water in the pan. Dry rub and into the cooker with a target temp of 245 at the vent on top. Don't bother even opening the lid for 6 hours. At that point take them off or cook a little more as needed. No...

So now you've done it the hard way. Next time get a 14 lb packer. Put your favorite rub on it right out of the fridge. Do a minion start about 8 pm and set the lid temp at 240. Go to bed. It should be done about noon. You may need to add a litle charcoal about 8 in the morning. Just throw...

We do Flank Steak a lot. Start the Smokey Joe silver with 3/4 chimney. When it's going hot as possible, put on the flank steak. Turn after 4 minutes exactly and take it off after another 4 minutes. Perfect medium rare. Slice thin across the grain.

Sometime this seems all to anal and uptight about the details. I usually start 2 or 3 butts about 8 pm with a full ring and stabilize the lid temp at 240. Then I check the temp about 7 am and adjust the temp back toward 240. It usually needs charcoal about 8 or 9 am. I just throw in some...

How often do I wake up and check the temp... Never. I minion the start between 7pm and 9pm and when it is stable between 240-250, I just go to bed. I usually get up between 5am and 7am. Then check the temperature and go from there as needed. Works great

The point is always the best part of the brisket. Cook it until the flat is done then eat the point. Chop up the flat and make something out of it later.

Is Rancher on sale somewhere. I bought 40 2packs (21lb)of K at HD last spring. It's about time to resupply.