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Just took my 14 pounder off the smoker. I apple and honey brined it, and I rubbed it down with veggy oil with a little bit of sea salt and coarsely ground black pepper before smoking. When I pulled it, the skin was crisp, and I had to push to get the Thermapen to pierce it. Crispiest skin...

Great looking chow Logan. I did one of those boneless breasts over the weekend, and the cranberry BBQ sauce stole the entire show. Great job.

Any successes that I have had with adding internal flavor to a ham, were when I used an already spiral sliced ham, and marinated it before warming. I would suppose that this would work for adding smokey flavor by putting it on the WSM or simular. Glazing is a finishing touch, and because of...

My turkey is in the brining bag loaded with apple brine plus honey, soaking in the bottom drawer of the frige right now. Out of the brine tomorrow night to rinse and let dry overnight, then on the WSM with pecan,apple, and cherry wood bright and early Thursday morning.

We use these on our Jenn-Aire JP-38 Gasser as well as all of our charcoal grills. NOTHING ever sticks. We wipe them with grillwipes after we clean, and before we cook. Grillwipes are a wonderful tool. http://www.grillgrate.com/

For Boston Butts, my family preferrs the taste of the Pecan mixed with Hickory. One thing that I have learned from a decade of using my Bandera, is that Pecan burns a little cooler than Hickory and Oak, and a whole lot cooler than Mequite. For pork ribs, my family preferrs Apple or Cherry...

The last cook that I did on my Bandera, I also tried using the "minion method". The lid to my firebox is not very tight, and the dampers are difficult to control. While it did much better than when I was just burning logs as far as fuel consumption is concerned, it was far from efficient. I...

Sounds like you have too much combustion air. How are your dampers set? Any way to seal the firebox off any better? I have been thinking about doing a refurb on my New Braunfels offset smoker. I am also worried about controlling the combustion air.

Greg, what an awesome vision. I pride myself on being ingenious, but you are the king. Looks to me like your ability to transfer your thoughts into reality is amazing. If it isn't too much to ask, could I please get a copy of your drawings? I am desparate to do something to protect my...

I use the wooden toothpick method to check for done. When it goes in like it is going into a stick of butter, they are done. I then lower the temp to 200 and sauce or glaze for no more than 20 minutes. Take them off, wrap them in foil for another 20 minutes, and they are good to go. I use...

Maybe an old wives tale, maybe not, but an old timer taught me years ago that bringing meat up to room temps before starting the cooking process will help alleviate the problem of red meat around the bones. This is something that I regularly practice, and I do not seem to have that problem...