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Jason, I have a question for you. You mentioned that next time you would sear the ribs...why?

Congrads on your first cook Tom! You'll find as you use the "Rev" more frequently, you'll become more comfortable on your cooking times. My BB's take between 5-6 hours, but I've had a few go a little longer. What kind of wood did you use? My favorites are the fruit woods, but everyone has an...

The folks at Kraft foods sent me this recipe which I made for Christmas. Super easy, deadly...not for rank amatures...only serious chocoholics need apply...do not operate heavy machinery. Tip: Bring your butter to room temp and thickly coat the dishes with a pastry brush to avoid sticking. I...

With New Years fast approaching, here's a quick and easy recipe for wings. I feel that dredging the wings in flour first allows the sauce to cling more easily to the wings. 30 chicken wings, tips cut off and remaining wing cut off into two sections. 1 Cup all purpose flour 1 Tablespoon salt 1...

Very interesting...although many of us have reached that prolonged cooking time between 170-180, it was usually part and parcel of an exhausting effort to get the temps past 180. For those of us that gave up after long periods of time at 180...all seemed to be very pleased with the results...to...

Howard, IMHO...if your pressed for time and need to do a quicker cook, why not chicken and ribs? A fraction of the time of butt and you won't need to short-cut anything.

Here is my recipe for pumpkin pie. This started out as an accident when I forgot to get evaporated milk at the store. All I had was Half & Half, so I substituted it. The result is a light and silky custard texture that will spoil you for any other pumpkin pie. This is basically the Libby's...

Thanks for all the advice. I assumed that injecting would give me more benefit for moisture than brining...looks like that is not the general concensus. Thanks again. I think I will honey brine and not inject.

Doug, Thanks for directing me to the thread. I wasn't planning to smoke the turkey, was figuring on 325, but I've never been able to fit a turkey on my kettle...thought I'd try the WSM, leaving the water pan empty. Now a new question...to brine or not to brine? At 325, I'm not in the danger...

Has anyone tried? Is it possible to fit a 22 pounder in the WSM?

Also got mine from Amazon, came quickly in perfect condition. The free shipping doesn't hurt either. Be sure to link to Amazon from the Amazon link here or the site won't get credit.

Jim, Freezing meat then thawing will cause you to lose moisture, more so if you thaw quickly and not in the fridge. But that on it's own shouldn't have caused such a problem. Is it possibe that the coke acted somewhat like a brine, leaching more moisture from the cut?

I have a love/hate relationship with the Maverick. The original unit was sent back in the first month with transmission problems. The second unit also transmits when it feels like it. When it works, I love it....when it works.... I also would pay twice the price for better transmission and an...

Russ, What normally takes me 5 hours for BB's takes 7 for spares. Sounds like you have fallen into that range. Although the spares have much more meat and what seems to me to be a more intense flavor (maybe the fat), I still perfer BB's. Now that you've done both, which do you prefer?

Doug, I guess Amazon.com wouldn't help avoid duty charges ect. How about Ebay? You can also try calling Weber. If I know Chris...he has the number somewhere on this site.

Steve, Looks like you are a typical B.O.B. (BBQ Obsessive Disorder)sufferer. You fit #6 of the top ten ways to tell... #6 Your neighbors find their fruit trees mysteriously pruned overnight...

Should be no reason to run to the health food store...powdered buttermilk is available in most of the large grocery chains in the baking section. A health food store will probably offer more than one type, and probably organic versions, as I have only seen one brand in my grocer.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>The butts will probably hold that 170 deg or so for a while. Let it get up to around 190 deg before you take it off. <HR></BLOCKQUOTE>And herein you will find an exercise in patience...one that I have yet to master. Every...

John, Sorry about the delay, I had problems finding the recipe. Here it is: MOOMIE'S BEAUTIFUL BURGER BUNS This is a special recipe from Moomie, a great friend on King Arthur Flour's "Baking Circle" message board. A bunch of us has tried these, and everyone has gone crazy for these delicious...

Ken, If you have a True Value hardware store near you, they are independently owned and my manager will order it if I ask him. He knows that I can go through 10 pounds in a cook, so he's not worried about it not selling even if I am the only one buying. You won't get the bargain prices you...