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I have two Jimmy Dean rolls. The last time I tried to roll cheese in it, but most of it oozed out. I'll see what I can come up with...

I'm looking for some ideas in putting together a fattie with some interesting insides. Any thoughts?

Is there any way to keep it under 300 degrees?

Curry is not even close to cumin. Have you actually used curry???

I can't type for s### My tip is a bit over 2 pounds. What is the best doneness for a tip? I've only overdone mine. Thanks

I know most tritip are close to being the same size. Mine is a little over 32 pounds. What time and temp should I shoot for?

Is using foil still considered barbequing? As I read in Peace, Love, and Barbeque...One of the guys Mike interviews mentions foiling barbeque and the process not really authentic. I do kinda agree with this point. It is essentially steaming the product as I see it. I am a purist when it...

I'm just trying to figure out which grate goes where. Sometimes I am an idiot when it comes to written instructions.

I've read this like three times and I'm still confused...

My Weber gas grill just ran out and I'm wondering if anyone has used their WSM for high heat grilling of burgers, sausage etc? I guess you could just leave all the vents open...

I guess I'm getting a bit better at this because I really liked the butt I smoked last night. I slathered up a 7-8 pound butt, injected it with beer and apple cider concoction, then rubbed it with Mills Magic Dust, which is awesome. After it was done, I sprinkled with more dust and added apple...

I usually make up my mind when I get to the farmers market. I might try the injected pulled pork. What is anyone else doing this weekend?

Does anyone have an idea for smoke time on a half chicken?

I'm looking at the previous cooking methods for brisket and most seem to be foiled at 165 and finished in the oven or on the WSM. Can the brisket be completed on the smoker instead or will it dry out? Thanks

Not a bad idea, it may give them some internal flavor. I thought of injecting them as well.

I'm looking for a recipe for a tangy mustard sauce. I hate to say it, nut I really like Smokey Bones sauce. Any suggestions?

Thanks Larry, That makes a lot of sense.

For me, They ARE a franchise. They didn't start out by wanting to open restuarants across the country, peddle their brand-name kitchen gear, etc. They were in it for the love of food, not the money! There is not way they can control their brand when they spend most of their time on Food...

I'm wondering why so little wood is used and recommended for the WSM's? I see these barbeque shows where they strictly used wood? What is the difference?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">One thing that I find interesting, is the point that celeb chef are "sell outs." </div></BLOCKQUOTE> This is the problem I have. Theses celeb-chefs just open theses...