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I did 3 whole chickens my first cook for 6 people. We are still eating the leftovers, so 2 really should do the trick. I did the basic barbecued chicken as well, only I didn't bother with the whole cutting them in half. Just rubbed them down threw 'em on the smoker. Probably uped the cooking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mel: Joe and Rich, we don't have much of BBQ at all here in the north, especially here in Maine. What is called BBQ here is actually grilling. So when...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer: Joey, glad things went well. I'm not the Tim Taylor Tool Guy type so I'd feel more comfortable getting something like Bryans link showed...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer: Let me know what you think of your new thermometer, I'm using a cheap candy thermometer thru the lid vent and am not happy with it. Are you...

So I placed an order for my tel-tru thermometer a while ago (good grief what did they have to do fire up the production line just to make one thermometer ). And have been patiently (okay okay I've been checking the tracking number ever 20 minutes to see where the bloodything was), when my...

Hey, I know the feeling about finding non-spicy rubs. My wife and kids don't like spice at all, I even have to watch how much pepper I use. Anyways I've only done 3 smokes total, and only one rib smoke, but I really liked the BRITU rub (course I left out the MSG I'm big enough as is). Also K...

I followed the following deviation from the cooking topics BRITU article: "I deviate from the process somewhat on this point, but achieve the same end result. I fire the cooker using the Standard Method, lighting a Weber chimney full of Kingsford charcoal briquettes, dumping them into the...

Well went with the advice about putting my hand on the lid. First time it was way too hot, like I couldn't even keep my hand there for 1/2 a second. So I shut the vents about 90%, kept them there untill I could keep my hands there for 5 seconds or so then opened them to about 75%. Left them...

So, we were walking through our local costco and I happend to notice that they had spare ribs on for $1.79/lb, and was able to convince the family that it was time for another smoker run. Basically followed the BRITU method and got the ribs on the smoker at 2:25 pm today (they've been on for...

Hey Jim, I was browsing (read lurking ) through you photos and came across this one: WSM pic. I was wondering if you could explain the grate on top of the coal and wood. I'm fairly new to my WSM but I thought the grate when under the charcoal...

Hey guys, I was doing a cooking contest for my work and wanted to go with pulled pork. I chickened out at the last minute and didn't use the WSM (don't stone me I'm a n00b ), and just threw the butts into a roaster we have. I ended up with about 25 lbs of butts (4 shoulders), set the temp at...

I'd say not really bad news that the fat cap has been removed...the more surface area you have the more "bark" your gonna get. Most folks remove the fat cap before smoking anyways. $3 a lb might be the bad news. I got my last butts for $1.39/lb, but you might be paying for the butcher...

My first smoke was 3 whole chickens (Costco had whole chickens on sale for .99 lb in 2 packs each 2 pack being about 10 lbs ... then at the register they said they were buy one 2 pack get a 2 pack free 20 lbs of chicken for $10!!) ala the Basic Barbeque Chicken recipe. Only problem I had was it...

I did my second smoke ever...4 lb picnic. I used this for the rub: 1/4 cup brown sugar 1/4 cup paprika 2 tablespoons black pepper 2 tablespoons salt 1 tablespoon cayenne 2 teaspoons dry mustard I don't know if I followed it exactly ... but if I did I realize why it was so hot now. 1...