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I am with you in liking spicy stuff and would be interested in how much the flavor and heat survive the smoke. I think that adding it into your finishing sauce you would get more of the true flavor that you like to come through. Plus you can do a small batch with the spicy finishing sauce and...

Matt is correct that you are burning through most of the fuel in the briquettes before you even get the meat on. You mentioned that you placed the lit coals in the WSM and then added half a chimney of unlit, and then even waited for them to then get white. All that time you were burning up the...

Easter is the one holiday that I get to host (30 ppl) so only ham is not going to do it so I also do a whole stuffed pork loin which everyone really enjoys. Here are pics from when I did it for Fathers Day a few years ago.

I already did one this week in the slow cooker. With it being so cheap right now I will do another on on Tuesday and pick up 2 or 3 for the summer. Take a look the week after the holiday since I have seen them marked to .99 a lb.

I think you ran into two issues there. First was it seems you went a little to long and the butt became mushy. As for adding back the drippings I would seperate out the fat so that you just have the juice from the butt. Combine that into your finishing sauce and it will not be as fatty.

Here is a recent pic of some wings with my standard hot sauce.

Hey Rita, I make wings just about every weekend and for the rare occasion that do not do them on the grill I always do the pre boil. It's just easier than steaming them. I found that when doing it I do not get, at least for me, the baked chicken flavor and they come out crisper. I was skeptical...

It's a mixture of water and a myoglobin.

I don't comment in the pic section very often but all of the creativity in these post is really impressive. Great job by all of you and I will continue to enjoy seeing the different creations you come up with.

Yep, Todd is right on the money. When pulling use a little finishing sauce and use it again to reheat.

Well both are for adding flavor to the outsides of the meat (yes there is a tenderizing component in marinating also). Depending on what flavor profiles you are going for you can use one or both to achieve what you want. Typically with chicken pieces I tend to marinate and then baste with a...

What piece of meat are you cooking?

Bill, great info after using it and made me look a little closer. The Probe is only 2.75 inches long as compared to the Thermoworks products which are 4.5. If using for smaller cuts of meat that's fine but if doing larger roasts or birds then it may not be long enough. Just my thoughts and...

Times and temps can vary but add a little liquid, cover, and into the oven you will be good to go.

Sorry but no its not. http://fox17online.com/2014/11/24/recall-of-thanksgiving-turkeys-is-a-fake/

Yep, that's an 18.5. No problems getting parts for it as the design really never changed until recently. Dwain, Nice catch on the middle section being upside down.

Here is another from an old post. First, I'd lose the paprika as its flavor is not only subtle, it also doesn't stand up to long cooking. I'd replace it with more flavorful ground chilies, a blend of 2 or, ditching the chili powder as well, a blend of 3. Much more depth. I'd replace the garlic...

Here is one he gave me for rib many years ago. Always go back to it. Thanks again Kevin. 6 T chili powder 6 T light brown sugar or turbinado 1/4 c granulated garlic 1/4 c granulated onion 3 T thyme 2 t rubbed sage 1 t ginger powder 1 t ground black pepper 1 t ground coriander 1 t ground...

That looks fantastic. Great cook.

Jason, nice job on the show. It was great to see someone from here again show the talents of the forum. Any insights, stories, or background information regarding your experience would be great to hear. Congrats on gettin on the show and doing well.