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Steve, since you live in Western WA, I assume you've heard of Market Spice at Pike Place Market . I have the luxury of working in downtown Seattle, so I buy ALL my spices and seasonings there. The cost is up to 90% less than store-bought spices and the quality is higher. Their selection in...

OK, so I've been cooking up some serious ribs, ABT's and butts for about 3 months now and am loving it (as are my wife, kids, friends and neighbors). But I still consider myself to be a "newbie" since I haven't done an overnight smoke. But my question relates to the lower rack on the WSM. Does...

I'm a "noob" but have done three rib smokes, two foiled and one un-foiled. My foiled ribs tasted fine, but were simply not as tasty as my un-foiled batch. That may have been a product of the heat, the smoke, the rub or the water (and/or lack thereof) because each smoke has been completely...

I had bought a bag of off-brand charcoal at Kroger's because it was on sale for something like $2.99 for a 15 lb bag. This was bought the same weekend my WSM 18.5" was delivered, but before I started reading about the differences in the quality and burn rate of charcoal brands. After doing...

I posted earlier today about my dog who ate a dozen ABT's after stealing them off the kitchen counter when we stepped out of the house for a fw mnutes. Harley is just fine, although he had some epic "gas" that (as George Carlin would say) could have "knocked a buzzard off a s#%t wagon". I'm...

In addition to a 6.5 lb butt smoked on Saturday, I made my first batch of ABT's. I used 8 whole seeded jalapeno's and stuffed them with a mixture of cream cheese, sun-dried tomatoes, garlic and herbs. I then wrapped them in bacon and added them at about 11:00am to the upper rack with my...

In honor of the 9th Annual Smoke Day, I smoked my first Boston Butt. I posted earlier in the week that my local grocer had great deal on Boston butts. First they had them marked down to $1.49/lb, then they had a one-day 2 for 1 sale (no limit) . I picked up two 6.5 lb Boston Butts for a...

Bob Ivey: Like the Mesquite wood, all I had in the house was a container of smoked paprika. I use it on most of my grilling rubs, usually just for some color and a little extra flavor. I agree it might be a little smoke over-kill when used on a smoker rub. Since I am already using a dried...

James and Tony: My "noob-ness" is showing. Mesquite is the only wood I have. I'll pick up some "lighter" wood chunks before Saturday. Thanks for the advice! I LOVE this board!

The local grocer had natural (no additives, enhancers, flavorings, tenderizers, etc...) Boston butts on a two-for-one sale at $2.49/lb. At the equivalent of $1.25/lb, I couldn't pass it up. I bought two 5-pounders for about $12.50. I froze and vacuum-sealed one of them for a later date and...

It's like all the other single-function gadgets you bought at the state fair and the home show. They're used once, then sit in a junk drawer until the next "Spring Cleaning". They then get tossed out or donated. You need five things for BBQ and grilling: Good fuel Chimney starter Long-handled...

As my wife would say... it's a "guy thing" and more is definitely better. Think of them like tools. Each product has its own unique function and purpose. It' like having a cooktop, oven, microwave and toaster oven in your kitchen. Smokey Joe: For those times I want a nice grilled steak and...

Are you using a meat (purchased in a chain grocery store) that has been "enhanced" by the processor (injected with a solution that supposedly increases tenderness)? The other possibility is the smell is the burning of the residue from whatever cleaner you are using. I agree that the chances of...

Matt Y: For cooked meats, I usually wait for the meat to cool a bit, loosely wrap it in foil and put it in the freezer. As long as you don't seal the foil air-tight and you vacuum-seal the next day (or 6-8 hours later), you will not get any moisture ice build-up on the meat. I could use the...

I used water on my first smoke. I made the mistake of reading and following the Weber instructions before finding this board. Living in a city that requires all residents to recycle everything (paper, glass, metal, plastic, food waste, yard waste, etc...), I wasn't sure what to do with the...

A vacuum sealer is the ONLY way to go. It pays for itself during the first year. I use it for whole coffee beans, shredded cheese, block cheese, meats, breads, leftovers, etc.... I currently have 4 racks of back ribs, a 4-lb cured and smoked pork belly (ready for bacon slicing) and 2 lbs of...

Tip for people using vacuum sealers: Freeze the leftovers first, then vacuum seal them. Depending on the type of sealer you have, sealing before freezing can suck all the juices out of a piece of perfectly cooked meat, rendering it dry and less flavorful when it's thawed and opened later...

Ditto to Josh L's remarks. I'm also a "nube" and in the last 6 weeks have learned volumes about my WSM and real BBQ.. Before I proceed with my next smoke, the first place I'll turn is the twbb board. Thanks to all!

Morgan C is right. Leave all the vents open. Mold grows when there is no airflow. With a constant airflow, mold spores don't get a chance to grow. I live in Puget Sound area of Washington and we're almost as wet and dark as Juneau. I've never had a problem with mold. Mold is over-blown by the...

"The menu is as follows: brisket app 14 pounds before trim, one or two butts[depends on how and where I buy them] Two Chickens and finally ribs, ST Louis or baby baby backs." I thought my wife was a big eater! No dessert?