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I think it's still healthy to eat after 3 days, but it's just not very tasty after that.

If you need it to last very long, vacuum seal it in bags and freeze it. Meat smoked and sealed will last a long time and come back out of the bag almost as good as when it went in. Without sealing and freezing I generally toss my Q after 3 days. For whatever reason, I find it looses allot of...

I use 2 kinds of gloves. 1 set for fire handling, moving middle section, lifting racks, etc. For this I use my welding gloves or a set of silicon mittens my wife gave me one year. The second pair of gloves I have is for manipulating hot meat. These need to be cleaned often to avoid cross...

I was doing some ribs this morning. I brought in my bottom rack from the wsm and started laying the out the ribs to see just how many I could fit on in a spiral pattern. It looks like I could do 6 full racks and still keep space between them if I had the proper rack. I came up with 3 possible...

about 2 weeks ago I welded up a custom verticle turkey stand. Vertical Bird That got me to thinking, I've made due with rectangular rib racks in my wsm, but I wonder if I couldn't create my own custom racks instead. What are some ideas for the ideal WSM rib rack? Maybe remove the top grill...

I created my own turkey stand with some spare 1" flat stock, and rod. I've cooked 3 turkeys on it and all worked great (I'm going to Mexico for Thanksgiving so I'm pre-cooking the turkeys and taking the meat down vacuum packed and frozen.) Here's the stand I made, pretty easy really...

Hrm, I could weld my own setup like the Texas one, but it would be out of flat stock. I might have to give that a thought. I've been itching to find another welding project.

Reviving this old topic. I've cooked several turkeys with the squat and splayed legs method, but often the turkey starts leaning one way or another and winds up burning one side, or even worse, getting a bunch of soot off the side. Here's a stand from Amazon that I'd like, but it's been...

Griff, would you mind writing up a bit about your process and recipe on the Pork Recipes forum?

You're all down near Sea Level. Up here at mile high altitudes I usually ran with all 3 wide open and the door propped partway open. When I took the WSM down to Phoenix last Christmas (1,000 foot) I started with all 3 vents open and was shocked at the high temps that a little oxygen in the...

I have a Turkey fryer and have used it. It makes very tastee turkey, but those suckers scare me. Last Thanksgiving there were allot of fryer accidents, a few houses burned down and a couple deaths. The worst was the lady that literally dropped a still frozen turkey into her over heated, over...

I get so used to low and slow using Kingsford, that I completely forgot to try using lump charcoal to help with heat. I bet that would have helped allot trying to crisp up the skin.

I use my bullet smoking jacket all the time, but especially in rain or wind. Silver Bullet Smoke Jacket PS: That isn't me in the picture, and I'm not associated with BBQ Guru. I just use the products.

I still had 1 turkey left from last Thanks Giving. We usually buy 3 or 4 extras because they are so cheap. So I did a trial run. This time it was very simple. Butterball self basted, rubbed with butter, salt, and pepper. At noon, I Fired a full chimney and poured 2 more on top, then let it...

This weekend I had friends come to town. I bought a couple of pork butts to do cook for Sunday supper. The friends came Saturday evening and we talked and played until late into the night. Suddenly it was after midnight, my eyes were blurry and I had yet to start the pork butts. I rummaged...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by jeffr hode: It seems like the transmitter is only updating every few minutes...I seem to remember every 5 seconds in the ad. How often does anybody elses receiver update and change (or flash the little...

He's referring to the Little Chief smokers. They are a light aluminum square box with a small heating element in the bottom and a small pan that looks like a small frying pan that sits on top of the heating element. You add wood shavings (sawdust) to the little frying pan to get smoke. Since...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Don Marco: Well, actually ii wouldnt wanna know that...Faking a smoke ring, how cheap is that ? Hmmm... Tender Quick + Liquid smoke must be some real good way to save charcoal then, huh ? Don...

Beef ribs taste ok, but I find them very fatty. Sometimes trying to get through and around the fat to the meat leave a big mess. I also find beef ribs have allot more tendon and come out chewy despite extra long cooks.

Made these yesterday for "Guy's Rib Night". 12 of us eating great food that's not so great for us. The recipe is very forgiving. It was snowing (yes, snow in april in Colorado springs) so I didn't glaze them on the weber. I used Sweet Baby Ray's and glazed them under the gas broiler in my...