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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steven Hubbard: Nice thread! I live near Cleveland, and I have to cook for 25 next Wednesday. I'm doing Pork Shoulders. Any recommendations on how...

Impressive. Here I thought I was supposed to put my WSM away for the winter. I suppose I can thaw out the 36 lbs pork shoulder (4 total) soon!

So it snowed about three inches Saturday. Good time to start thawing baby backs, right? After snow blowing a few driveways on Sunday morning I dug out my grills and decided to test out the WSM in the 22 degree cold (sometimes gusty wind). Fired it up minion method style with about 30 lit...

Finished fermenting my first ever batch. Used this recipe and I am amazed by the unique flavor of the dill with the kraut. It took just over 4 weeks for a perfectly balanced product with a good crunch. I personally have never tasted better kraut and can't wait to use it tonight with some...

Consider me a convert. I tried this on my Summit with just a little hickory in the smoke box. I marinated for about 9 hours. My wife loved the flavor. I've never tasted chicken like this but change is good so this will be my go-to for now.

I am three plus weeks into the process of making my first ever batch of kraut, using this recipe. I took a taste yesterday and all I can say is it is the best I've had. I love the dill flavor. I'm going to let it go another week or two because I am planning on canning.

I have tried with both turkey and chickens. It is quick and fun but you end up using a lot of charcoal. The meat is super tender with a barbecue flair even though the charcoal is on the outside. The first time a tried this it was snowing so I overcompensated on time. It seems the lower...

I have been using the ET-73 since I purchased my WSM 4 months ago. I have no complaints on range. The battery life is great (about 125 hours of use before I replaced due to paranoia). I am sorry about previous post regarding the difference between the two models. I was thinking of a...

I finally tried this over the weekend to go with my 11.5 pound brisket. All I can say is wow. We all ate the beans as a meal the next day over corn bread. Best beans I've ever eaten. Thanks for the recipe.

I actually take mine out of the vacuum sealed bag and warm it up slowly in a covered pan on the stovetop with a couple of tablespoons of apple juice. For large amounts I do the same in a baking dish in the oven covered with aluminum foil. It seems to come out just as tender as when I first...