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Billy, Yeah, always keep that top vent all the way open. The air needs to easily escape so you don't get creosote on your meat from the smoke, which ruins it. Things that will help get temps up faster. 1. If you are using water in the bowl, use hot water. I even put a tea kettle full of...

For the last few years, I've used lump about 90% of the time (though I've actually used briquettes a bit more often lately, just for something different, I guess). I've tried several different brands; Royal Oak, Kingsford, Cowboy, Frontier, and a few store or generic brands I don't recall. I...

Andrew, Welcome! The first thing I'd say is that you absolutely do not need to have continuous smoke throughout the cook. In fact, that would probably make the meat over-smoked. I think for about 1 hour of good smoke is plenty for birds, around 2 hours for ribs, and maybe 3-4 hours for...

I'm too late too, but for whoever is looking, Meathead's Simon and Garfunkel rub is awesome for poultry. http://www.amazingribs.com/rec...d_garfunkel_rub.html

Good to hear, Mike.

Todd, Awesome thread. Take good care of that wife! Do you trim up the butt at all, or leave the fat cap on.

Wolgast, Do you have trouble getting thick enough ribs in Sweden? I've read elsewhere on these boards that European butchers tend to cut the meat off the ribs.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Do you think the brine/marinade needs to happen before or after letting it air dry in the fridge? </div></BLOCKQUOTE> Brine before you air dry. I would go in this order...

I've never seen tri-tip here in Illinois, but I've never hunted for it either. After seeing those pics, I'd like to try it though. Well done!

Brian, If you're going off of the WSM for that temp, it's probably way off. I've done about about a half dozen butts since I got the WSM last Spring. They were all in the 5-7# range. I thought I was cooking at 225-275. My cooks only took about 7-9 hours. I was always mystified why it took...

I tend to go off of amounts like "some," "a little," "a lot," and "a crapton." Especially since I mostly use lump. But it is good with those first couple tries to count out based on good recommendations. Then you can just eye ball it, or adjust accourding to your cooking intuition.

Before I got my Performer, I had a great method of lighting a chimney that I picked up on some random YouTube video. Take three half sized strips of paper towels. Wad them up in a bowl and drizzle vegetable oil on them. They don't need to be soaked, but mostly moist (they can also be partly...

Jake, You can also oil the skin. In my experience, the bigger the piece of skin, the more of an issue it is. I have no skin problems with wings at 250ish. They are bite through. But do a roaster at 250 and you'll have rubber for skin. Things that help crisp the skin..... 1. High heat...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">quote: Originally posted by Wolgast: quote: Originally posted by Stefan B: I'd say first two successes! Nice work Frank! -This! That! </div></BLOCKQUOTE> Those!

Kavon, Thanks. I did something similar with the two turkeys I smoked, though I left them a little bigger than you probably do. I took two fist sized chunks and cut them in half. Then buried two of the small pieces, and put two on top. It worked well. I'll try your method next, with even...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">AND it doesn't have to "smoke" for the full cook time. </div></BLOCKQUOTE> Good point, Len. In poker, one of the hardest lessons for me was having the discipline to let a...

Kevin and Jerry, With your method, do you wait for the smoke to settle down a bit? Is the quantity of smoke coming out of the cooker a consideration when putting the meat on? Do you still have visible smoke after the first hour or two?

Frank, That looks great! As for the chicken skin, you might try loosing it from the meat by running your hands as far as you can under it before you cook it. Then put a wet rub (whatever rub you used mixed with equal part cooking oil) above and below the skin. That will help crisp it up...

Jeff, You sound like a parent who gave up a child to adoption years ago, and is trying to get reunited. It's enough to make me tear up.

I bought my first Performer (and first Weber since I really learned what I was doing) this year. It has revolutionized barbecue for me. I cook mainly indirect now, sometimes with a direct finish, sometimes not. But it got me thinking, what would be even better than the Performer? What if...