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Along with moisture, they also get flavoring in to where the smoke can't penetrate. I think moisture also comes from the break down of the internal fatty tissue.

If you think about it. injecting gets flavor to the parts of the butt that you can't get to. The same applies to injecting Turkey which I did years ago when I fried Turkeys. I really believe that it helps. My best pulled pork was injected. I think there is a different flavor profile versus...

So, Our rental has one of those park-style charcoal grill things. Is there any way to fashion this into a barbequeing device? I thought about renting a charcoal grill, but for $40, I could buy a lot of other things.

I made a smoke jalapeno mayo to go with it. I'm not usually one to toot my own horn, but it was awesome! Fatties rule!

This is probably a bit late, but I'm looking for a sauce for a fattie. It's stuffed with ham, asparagus, tomato, and swiss.

I had been rolling up newspaper like recommended, but that wasn't working. I have been trying paper towels.

Any advice? I have a chimney start. I'm just having problems getting it going.

I don't know Larry. I just finished eating the pulled pork I started this with. I imjected it with a brinish solution, slathered it, and rubbed it. It was the best I had so far. Maybe it wasn't the injection, but it was great none-the-less. Everything I'm foiling lately is really turning...

More flavor!

Has anyone had any success doing this? I'm still looking for ideas to better my pulled pork.

Thanks for th advice on the pulled pork. I'm going to try it.

As far as the ribs, they are either under or over cooked. Foil seems to help. But I've read that the should not be falling off the bone when done. My problem is telling when they ARE done. My Boston butt just doesn't taste like the Southern pulled pork I'm used to. Chuck Roast is not bad...

Not exactly what I was shooting for when I bought my WMM. I've really been struggling with boston butt, brisket, chuck roast and ribs. So goes the learning curve.

Do spare ribs get the same 2-1-1 treatment or do they need more time? I keep under or over cooking my ribs, I'm trying to get this one done correctly.

I'm just curious what would happen if you remove the water pan to smoke. This would be similar to using a drum-type smoker. I have read before that the fat flareups from cooking add fat dripping add flavor. Just wondering.

I've been smoking on the deck since I got my WSM. I'm looking for a reason to rip it down. I was more worried about the heat from the top of my WSM. This is a permanent summer canvas deck covering. Thanks

We have a deck with an outdoor canopy covering it. It's curretly several feet above my smoker. Since it is now raining , and has been, here in the NE. Any dangers of sneaking under the canopy?

I got a butt rubbed, injected and ready to roll. I could find any decent chuck at market today.

Did you foil these or was it a full smoke?

How do you get the cheese to stay in there?