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If you're doing a flat on it's own, a little extra insurance might be to put the butt on the top rack and let it drip on the brisket. No worries if you're doing a point or a packer.

The last time I did 6 butts we had enough for 80 people with lots of leftovers.

You'll never go wrong with a 22" - The basic black OTS is roughly a C-note, available everywhere, can cook almost anything and will last you for decades.

I've got two culinary missions this weekend. I'm still playing around with wings - in particular trying to develop an 'upscale' tribute to the classic Anchor Bar Buffalo style. I've come up with the world's most decadent blue cheese dip, so now I need to up the game on the protein side. I'm...

I don't use slather, but this post now has me thinking about using hot sauce in a brine. Hmmmm...

I would start with one chunk of each and gauge your results accordingly. It's not a big deal to make a note and use more next time, but too much smoke can really deflate the experience of an otherwise fantastic meal. I learned this one the hard way...

This exactly. Pellet cookers work exactly as advertised, but for myself and anyone else who views cooking as a participatory entertainment frankly they're really boring. To each their own, but IMO you won't do yourself a better turn than by tinkering with the 'human element' of fire...

My experience with the RO briquettes has been mixed - They burn nice and clean, but I've found they burn fast. I don't know if it's the compression that's used when forming the briquette or the lack of binder or what, but I've even had the coals in the bottom of the chimney crap out before the...

Before you buy anything, have you tried just using your stock kettle with a pizza stone?

I would do the pulled pork ahead of time, shred it and then rewarm/sauce it the day before. Pork butt will be much more forgiving of holding and rewarming than the ribs. Once you've broken down the collagen into gelatine it will never come back from chilled the way it is when it first comes...

Amazing. Just Gorgeous. I hope it wasn't so good that somebody wanted to shoot the cook...

Holy crap that made me laugh...My wife prefers jumping out and yelling from behind dark corners, but the intent is the same. Kudos to your wife, Reggie! Who doesn't love surprises like that?

We seem to be headed down the wrong road here. I interpreted our exchange as us both having some fun with words and a little debate between differing culinary perspectives. You made a good-natured joke and I countered. There are no personal attacks here and I apologize if that's how it came...

I'm glad you asked! Poultry's easy - when the leg bone freely wiggles back and forth independent of the thigh meat, it's done. As far as roast, you didn't specify what type, how large, or how well you'd like it done, but yes that can be cooked by feel too. My oh my - however did the hundred...

It constantly amazes me how often that somebody posts basic fire management/cooking questions and it turns into an advertising thread for one gadget or another that somebody believes you absolutely 'must' have just because they bought it. Ludicrous... As correctly stated, just pile your coals...

I'm so jealous! You only get to do the first time once! I will never forget the first time I did ribs, got it right and finally understood what the fuss was about. It will put you off restaurant ribs forever.

AMEN!!!!!!! Put the toys away and start playing with your fire and food instead!! Teach yourself to cook by feel and you'll never regret it.

Given the venue you likely don't want to experiment this time, but i HIGHLY recommend giving it a try without the crutch (foil) sometime. To each their own, but in my house it's all about the bark, and the bark without the foil is far superior.

As some of you may know, hometown boys The Tragically Hip are playing their final concert here on Saturday night. My social anxiety won't let me consider venturing out into the melee that will be Kingston, but the goddess and I are going to have cocktails, stream the concert and grill all-day...

No way you need to blow the extra $$ for the premium, at least not functionally. The only difference is the ash catcher and the hinged grate. On the Black Pearl I just replaced the hubcap ash pan with a little $6 galvanized pail which IMO is way more practical than the ash catcher, and you can...