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My neighbors are hosting something Saturday night, so I plan on some smoked chicken wings. I haven't figured out the rest of the weekend yet. If my Stoker comes in as promised (not holding my breath), then I'll do a butt or brisket. I also need to do a taste test comparison of my various Uramaki...

I like to get my beef ribs when the store has ribeyes on sale. I can usually get bones that haven't been picked clean for $1.69 per pound. The frozen ones are usually pretty thin on the meat side of things.

A local store had cryovacs of two butts on sale for $0.99 per pound. I grabbed one pack and meant to go back for another to cut up into half portions. The sale was over the next time i went in. I like the smaller 4-5 lb ones for quicker cooks and for things like chile verde.

As the owner of an 18.5 that likes to cook briskets, go for the 22.5" one.

As long as they ship it by Wednesday (tomorrow), I will be happy. I really would like at least one practice run with it.

I've been doing the same with Hatch Chile Pepers while they are around.

No pictures of the actual slices? :)

I just called and ordered my Stoker. I've been wanting one for a long time, but had a hard time convincing the wife about something that cost twice the price of the smoker itself. She finally relented this weekend. I just hope she wasn't kidding. I have a cook off on the 7th and 8th, so I am...

Let's see what I can offer: 1. I cook chicken closer to 300 degrees on my WSM. That lets the fat under the skin crisp up the skin. At lower temps, the fat doesn't get hot enough and just melts. You can also finish your chicken on the grill for a few minutes, but risk tearing that pretty skin...

I have always done mine vertically. I cut the tops off, clean out the inside with a peeler and stuff with a cream cheese/Mexican shred mixture. I wrap it in half a slice of thick cut bacon held on with a toothpick. I then use a jalapeno roasting rack ($5-$10) and either smoke or cook indirectly...

I've been splitting them when the flat is done and making the point into burnt ends, but i was inquiring about splitting it up prior to cooking. I'm thinking reduced cook time and a better smoke ring on the flat.

I used a mx of leftover charcoal once for a steak. I had coconut, lump and Kingsford Blue in the kettle all at once. Maybe it was me or the St. Arnold I was drinking, but that was a **** fine steak. I have yet to try it in my WSM though. The ash buildup from a full ring of Kingsford Blue has me...

I usually buy my pork butts in cryo with two per pack, so if one gets cooked, they both get cooked. I always do them one per rack unless I am cooking something else like beans. Then the beans get the bottom for all that fatty goodness coming off the pork.

Do you have an Ace hardware around? They might have some good BBQ gloves. I love mine for puling meat off the pit. They are a bit cumbersome for pulling the meat itself.

I like my ribs with a glaze on them. I've tried leaving them dry or with a light rub and I just wasn't a fan.

I've seen folks cooking flats only for cook offs. I've always done the whole packer and have yet to do a flat only/point only cook. How easy is it to separate the two pieces when raw? How is the cook time affected? I plan on experimenting this weekend (if I can find a good brisket) and am...

Nice job! I'm entering my first comp next month and would be happy to finish in the top half. Of course, I'm jumping in feet first with an event featuring 100 teams or so.

I tried a couple other combos this weekend: On the left is Chipotle Flavored Breakfast Sausage with Roasted Hatch Chilies, Thick Cut Bacon, Red Bell Pepper, Poblano Pepper and Shrimp. On the right, the shrimp has been replaced with Pork and Venison Smoked Sausage. I have learned that you...

It was bought in March or 2002. Right at 10 years old. It is registered with Weber too, so I can't exactly say it is younger. I thought about trying JB Weld, but didn't know if it would hold the weight through repeated usage. I was trying to avoid the ugliness of a nut and bolt.

A few weeks back, the wife tried to help me with the grill. The handle was quite hot, so she dropped the lid as she was setting it on the side of the grill. The hook fell off. I now have to set the cover on the ground when I want to remove it. Is there an easy way to fix this? It is a 2002...