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Larry Thanks for the explanation. I don't soak my wood, but I often use wood i get from my brother that's not fully seasoned. Guess, maybe I should make shure the wood is seasoned before useing it.

I'm reading about white/Blue and maybe some other colors of smoke. About the smoke from when you first put the wood on the coals, maybe making the meat taste "bitter" etc. Can someone clarify this ? Also if the wood smoke from when the heat hits the wood make for a bitter taste. what about...

Steve & Russell Thanks for the info. I'm thinking kinda like you two, for the price, if it lasts a year or 2, chuck it when it quits working. I bought a grill care thermometer from walmart for the lid of my WSM and it tested, perfectly in the boil as well as ice water test, so I say to...

Was in walmart the other day snooping, around the BBQ area, and saw a $16 remote meat thermometer. i think it said BBQ pro or something like that on it. Just curious if anyone bought one and if so how it works ? Thanks

I have chicken (bone in skin on) thighs, marinating in BBQ sauce as we speak, to cook for lunch today. I'm going to use about 1/2 chimney of briquettes, and cook on the lower grate about 5-10 min per side watching it closly for burning. Then move to the top rack if necessary to finish. Thanks All

Marc If you wiped the excess BBQ sauce off then you probably didn't have to do a lot of flipping ?? Or did you ? Thanks

Saw the Barefoot Contesa grilling chicken today at the beach. She made her own BBQ sauce, not sure if she put any sugar in it, but she did put honey, and several other things in it. She marinated the chicken pieces in the BBQ sauce I believe she said for a few hours, said you could overnight...

Eric your lighting method is fine. I'm wondering and maybe someone witha new WSM with the thermometer on it from the factory will chime in. Are the factory thermometers adjustable ? Can you recalibrate them. My thermometer I mounted in the lid has an adjustment on it. just not sure about the...

Eric Just curious about the "modified" minion method ?? Is that using the "full" chimney of hot ? Please explain. Thanks

Ray Good tip, "easy on the salt". My family and I aren't crazy about the hammy taste.

Thanks All Looks like these chicken breast's are a good thing to throw on, probably if you cooking something else, either low and slow or maybe high heat as well.

I'm having a hard time convincing myself to cook Boneless skinless chicken breasts on the WSM, low and slow ?? I've cook chicken almost everyway possible thus far but not boneless skinless breats. Don't they get done too quick, to get real flavor from the smoke ? Can someone enlighten me...

Matt I'm with ya 110% about Flay's attitude. It seams like I'm addicted to BBQ and am will to try to put up with or stomach most any thing to watch programs about it. But that's my problem.

Gary Mitchel won. He's the guy that cooked his rib fast and high, instead of low and slow. Flay said the smoked his ribs i believe for 7 or 8 hrs, then finished on the grill. Where as Mitchel only used the grill as far as I can tell?

Matt I have a little different take on this than you, that's what makes the world go around. I think Bobby Flay is somewhat arrogant/cocky, and I agree with you that his cooking methods are unorthodox. The main reason I watch his throwdown show is to learn/findout, things from the person he...

Don't forget tonight Bobby flay will throw down twice (ribs). 8 pm repeat, 8:30 pm new throw down ribs, set you recording devises and or watch, if you can.

Jeff I saw the rib deal with AB, and thought the same as you did, maybe a little more cook time. I would really like to see the food network have a charcoal"SMOKER" type cook off, between all those whom have shows and see who would make the best butts/ribs/brisket. Also have a few of the more...

Larry thanks I think i have bought a self basting or always tender butt in the past with out knowing it, because once or twice the butts have tasted a little hamming if you will. Not interested in that.

I just watched, for the 37th time, Alton Brown Brine and smoke a pork butt. He used pickling salt and molasases. Anyone brine their butts ? I always thought it wasn't necessary ?

I'm like a kid in a candy store. When I see these pictures of this good food, and read about it as well, I want to go outside and cook/smoke it. That's why i have mixed emotions about all these BBQ programs going to be on food network this week I'll end up cooking up a storm. And I just came...