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My preference is Hickory and Maple or Apple. My experience w/ Cherry was not too good, as it seemed to give a bit of a bitter taste. To me ribs+Hickory=BBQ.

In polite company one should not discuss, politics, religion, OR BBQ. I agree the there are a lot of regoinal differences-If I am in the Carolinas I would not expect a Mississippi or Texas style. But if you are in one of these areas what do you do? I think being a BBQ Judge would be the ultimate...

Jonny, I agree w/ the high sugar sauce. The sauce I used was sweet, but not really sweet or that high in sugar. I forgot to add that a few hours before I put some worchestershire sauce on the ribs and just before I put the ribs on I put the sauce on.

The Weber was in about a foot of snow and it was about 19F outside while I was cooking. They turned out pretty good, more of a smokey glaze and a nice smoke ring. Will do this again

I have tried rib racks and have been disappointed. Bacause of the I roll and shewer mine with good results. When they are about halfway done I just flip them over w/ tongs. I also agree it is easier to work up to a temp than have one too high.

When I lived in Chicago, there was no shortage of rib joints/places to get pretty good BBQ. Carson's Ribs sort of defied the tradition of the joint and is more of and upscale rib place, if there is such a thing. I saw there recipe which is below and am going to try it. I hope it is not met a...

Kurtis, Rack of lamb is a gift from the Gods. When I prepare one I score the fat side and put olive oil, rosemary, salt and pepper over night. It can be done on the grill and turns out very good, just watch the internal temp. Just because it looks done on the outside it probaly is raw inside...

I was reading a recipe for smoking a fat-off brisket that suggested putting bacon strips over the brisket as it smokes to prevent drying. I am familiar w/ larding i.e. placing bacon strips over wild/lean game to prevent it from drying out w/cooking. Has anyone tried this? It sounds interesting.

I think today is my record low, right now it is 11 F w/ a bit of a wind. It is colder than a weldigger's #&% out. But a REAL BBQer does not mind the element in the endless pursuit of the ultimate smoke.

Harvey, Great video! Anyone can BBQ in summer, but a REAL BBQer does it in ANY weather. In another thread I am talking about a 6lb butt I am doing for the Super Bowl and it is 11 F with a little wind. I am using Hickory w/ some Appple. Once again, good video!

Butt's on, it is 9 F, 10-15 mph wind and a good smoke going on. I hope to pull it and foil it about 5PM. Wife is making baked beans and cole slaw. Go Bears!!!

What is everyone cooking for the big game. It is supposed to be about 13 F and some snow, but who cares. I am doing a 6 lb butt.

OK, update-down to 16, ~5-10 MPH wind, light snow, turkey doing great. I am going to give it a little more time and maybe finish it in the oven. Nice to hear there are other crazies like me.

It's 19, 20 mph wind and mod snow. I just put on a brined turkey for an afternoon smoke w/ Apple and Maple. My neighbors looked at me like I was crazy, but for real BBQ/smokers weather is just a reason to adjust the recipe. I doubt there will be any complaints at dinner. Anyone else cooking in...

I ALWAYS put Worchestershire (Lea&Perrins) on briskett, pork but and ribsd for an hours or so before putting on the rub. It makes a kinda wet rub. I am not sure if it help to penetrate the meat, but it does add something. BTW, I like anchovies.

Chris, I was raised on real Virginia Hams-the best. Could you give me tips on how to do it? Thanks

We had some really good broiled Lobster Tails last night. It got me wondering if i could try this in a smoker? Has anyone tried this? If so what help can you give me? Thanks

My butcher can get raw, unseasoned/uncured ham. They look pretty thick compared to a classic pork butt. It this worth trying on the smoker? I wonder if the smole can penetrate much of the meat. Anyone try to somke one of these?

Davidd, Lamb is our fav red meat, and we eat a lot of red meat. If you have a good source nothing can compare to lamb. It does not matter if you get a chop, rack, loin or what ever, it is all good. Just remember this it a tender meat, so be carefull. Lamb is best done med-rare to med at the...

OK, Here is the story! We cut part off of the pirme rib and put it on early, about 45 min. then put the rest on. It al turned out perfect! Thanks for your help!!!!