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I made these (or a version thereof today). But my internet was down so I couldn't double check the recipe. I just made them from memory and by feel. I used: Cream cheese (2 blocks) Some honey (a few squeezes) Allot of chopped pulled pork 2 tablespoons of BBQ rub (the BBQ Competition rub...

HUH? WHAT??? Sorry, I was outside checking some ribs. Did I miss anything?

Jerky on the wsm is great. The only problem is trying to get enough meat onto it. I can do a good 5lb roast, but not much more, and I have to slice a bit thicker than I usually like.. Several discussions talk about stacking racks and other methods to increase the flat capacity of the WSM. I...

Found a decent wood source today. Andy's Meat Market 2915 East Platte Colorado Springs, CO 719-636-1149 It's on the south side of Platte, just east of Circle/Platte intersection, across the street from Fargo's pizza. I found him via Roy Bearden of Rocky Mountain Smoking Woods (719-439-6232)...

How tender or tough you leave the brisket is very much a matter of taste. I generally cook to about 195 and I'm looking for the meat to be able to hold it shape but be fork tendere (able to cut it without a knife). I love being able to slice the meat, then slightly fanfold the slices to show...

The amount of charcoal is directly related to what you're cooking. Doing 4 butts for 20 hours will take closer to 16lbs, while a single rack of ribs for 4 hours will only take 5lbs. So 10lbs isn't out of line. I tend to cook the same way no matter what I'm doing. I use whatever charcoal was...

I've put my ET-73 through allot and it just keeps on working. Some things to note: I get the dashes on the receiver if I'm out of signal range. Getting closer to the receiver has always solved that. The transmitter doesn't send a continuous stream of data. It only transmits when there is a...

WSM - Stop smoking and start smoking. WSM - Smoking is good for the digestion. WSM - I love the smell of smoke on my man. WSM - Smoke - everybody cool is doing it. WSM - The good way to smoke. WSM - Mouth watering second hand smoke. I'm mormon, and it's one of my wife's favorite jokes, to...

Sounds great Daniel. Good luck on the Christmas turkey and I'd love to see a few photos of the smoke. What thermometer did you have that blew the wire?

I use some old welding gloves that I've had around the house for years. They are heavy and well insulated for working with grills, charcoal, etc. But don't forget a good pair of diswashing gloves for turning and moving meat mid cook, pulling pork, carving brisket, quartering chicken, etc etc...

To get temps over 300 I usually start the 2 full chimneys as suggested. Then I have to leave the door open for at least 20 minutes. Then I can usually put the door on and the WSM will stay up in the 350 range with all vents wide open. However, that was this last summer. Since winter has hit...

2 nights ago I cooked a brisket, started with a full ring and 10 lit coals on top. I only got about 9 hours. But the wind blew all night (10 to 20mph) and it was below freezing all night. Normally I get a good 15+ hours from a full ring of coals.

I'd use water. For jerkey you need to keep the temps down in the 150 to 200 range (depending on what you're after and whether you're curing or not). Keeping the temp down that low is very hard.

Hot meat looses heat in 3 ways. 1) Conduction - putting the meat into a cold pan will conduct off some heat via contact. Keeping the meat in tin foil and wrapped in towels provides very little conductive heat loss. 2) Convection - cold air flowing past the meat will cause the meat to loose...

The first couple of times I used the 73 I thought I was loosing connection or missing updates. I would stare at the remote for a long time looking for the update icon to display. I finally sat for an hour right by the WSM and watched the 2 thermos. I finally realized that the 73 only updates...

I experimented a month ago doing one but with and one without mustard. As I cooked them, I got confused as to which was which. When I took them off, I tried to figure out which had the mustard and couldn't. I also asked my guests to sample each and tell me which they liked better. No one...

I have ordered a BBQGuru for my WSM, and I might order the new fire resistant cover. I've been having trouble with the winds here in Colorado Springs for the last month or so. Having a temp of 20 is hard, but a temp of 20 and 15 to 30 mph winds is killer trying to keep the heat inside the bullet.

Where does the "easy" part come in?

Everyone has had ribs, and often they'v had excellent ribs at some fancy schmancy restraunt somewhere. But few people have ever had fresh smoked pulled pork like the WSM can do. It's always an incredible suprise to someone whose never had pulled port before. Even just pulling pieces straight...

I need to cook about 6 brisket flats, then go somewhere for 5 hours, then return with a massive group of people to consume thse flats. I know I've wrapped flats in tin foil before and held them for 2 or 3 hours, but 5+ hours seems a bit much to hope that they'll stay. Does anyone have any good...