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A quick word about expiration dates on meats and other perishables.... there are no laws on the books in any state that govern the "expiration dates" on food products. The only legally mandated expiration dates are on OTC and Rx medications. So..... that expiration or "best by" date on that...

Chris V: I LOVE fireworks, but I live in an inner-city area area where homes are only about 10 feet apart. It is unsafe to blow off fireworks in such a densely populated neighborhood. We had two windows blown out a couple years ago from an errant bottle rocket (from the same neighbor kids!)...

I love pulled pork, but I always eat it the next day or later after smoking. After smoking, cooler time and pulling, I divide the meat into separate containers for individual and family meals and put them all in the fridge. The smoke flavor is much more intense after the pulled pork has been...

The finished product looks great! As you have discovered, short of a neighborhood creature (raccoon, possum, etc....) stealing the butt, you can almost do anything to it and it will come out OK. Next time try going waterless . Instead, fill the water pad with sand or wrap the pan and add a...

Bob: Any idea why type of lighter the Mythbusters used? MY guess it was a Bic lighter instead of the cheapo clear plastic type. The material Bic uses is markedly different (stronger) than the plastic used in the Dollar-store versions. Regardless, whether it was the heat or simply a product...

Colby, I didn't take your remark as being "harsh" but go back and re-read my post. I didn't even realize there were lighters in the patio bench/box. I bought the lighters to have in the house (we have three wood-burning fireplaces). These were also really cheap, clear plastic lighters (made...

Bart: Did your rub contain a lot of salt? If so, salt draws the moisture from the meat. I use salt in my rubs but do not let the meat sit overnight. I take the butts out of the fridge, rub them, wrap them in plastic wrap and let them sit for about an hour while I prep the WSM. Leaving...

I posted this on the "Barbecuing" board as well.... An interesting and potentially disastrous thing happened to me this weekend...... After buying my WSM 18.5" about 18 months ago, I bought a nice 7' X 3' composite patio bench/box to store all my gear (charcoal, smoke wood, smoker cover...

An interesting and potentially disastrous thing happened to me this weekend...... After buying my WSM 18.5" about 18 months ago, I bought a nice 7' X 3' composite patio bench/box to store all my gear (charcoal, smoke wood, smoker cover, starter chimney, etc.....). Some time back, I must...

Thanks for all the input and responses. That's what I love about the TVWBB forum. I'll let you all know how they turn out.

My two cents as well...... By all means start early. My neighbors love it when I fire up the WSM 18.5. It fills the neighborhood with wonderful smells. They also know that an invitation for a pot luck is forthcoming (I always provide pulled pork and/or ribs). BTW, a fully cooked smoked butt...

My two cents as well...... By all means start early. My neighbors love it when I fire up the WSM 18.5. It fills the neighborhood with wonderful smells. They also know that an invitation for a pot luck is forthcoming (I always provide pulled pork and/or ribs). BTW, a fully cooked smoked butt...

I keep an eye on the "Specials" bin at my local grocery store meat department. They frequently run "buy one, get one free" specials on smaller butts (3-5 lbs) close to the "best by" date. The net cost is about $0.99 to $1.29/lb. When I see them, I load up, vacuum seal then freeze them...

Is Spotted Cow a local brew in IL? I'm always up for trying new brews. Can I get it in Washington? I'm partial to stouts and my favorite is an Espresso Stout made by a small brewery in Oregon. Guinness is my standby.

I've got a 10lb boneless butt and two racks of baby backs to smoke this weekend. Tell me if my plan will work. 1. Cut and tie butt into two 5-lb sections and rub accordingly 2. Cut rib racks in half and rub accordingly 3. Set up WSM 18.5" for Minion (foil-wrapped Terra-cotta planter base in...

1. Boneless Rib Steaks 2. Country style ribs 3. Double-pack of Sweet Baby Ray's original BBQ sauce 4. Institutional size shakers of paprika, granulated garlic and onion powder 5. 10 lb bags of kosher salt 6. Kingsford Competition double-pack 7. Large bottle of Raspberry Chipotle dressing (great...

OK, here comes a "newbie" question even though I've been doing this for over a year. Can I reduce my smoking time by cutting a large butt in half and smoking both halves at the same time? Or is ten pounds of butt ten pounds of butt, no matter how you slice it (literally)?

My routine is as follows after I'm done with the smoke: 1. Pour another Guinness 2. Close all vents and let the unit cool down. I usually wait 'til the next day. 3. When completely cool, remove upper and middle racks and clean with a grill brush. I use a Weber brand long handled grill brush...

Depending on where the Maverick was stored, it may have got some moisture build-up inside. This happened to me when I left mine in a patio storage chest last winter. Try this.... remove the batteries of both units. Using a q-tip and some denatured alcohol, wipe all of the battery contacts...

Totally agree. I've been doing my own rubs for a few years for both BBQ and grilling (and some traditional oven and stove-top cooking as well). In Seattle the ONLY place to get the necessary dry herbs and spices is Market Spice at the Pike Place Market. They have anything and everything you...