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We have used both in KCBS comps. We have done better with bone in and skin on. Regards.

Bill, I just got the stacker and did only one cook so far. My experience was the same. I needed a bigger fire and more charcoal. I adjusted by leaving the door off for a while after adding charcoal. Once I got the cooker up to temp with the stacker, it was very steady at about 245 for the second...

Andrew, I foil my ribs for part of the cooking process and use some liquid (apple juice, sauce, honey)when I foil. I find no need to brine ribs and have never done it. Not saying you can't - just that I am happy with whay I get when I foil. Regards.

Hi All, Just wanted to give you my personal experience with this stuff. I bought some from Kamado a few years back and absolutely loved it. When I ran out I bought 550 lbs of it and the new stuff is from a different supplier. The new stuff is nowhere near the quality of the old stuff. Much less...

Hey Joey, Glad to see the old memories did not fade totally away on how to use the WSM. I know you made a lot of great food with them before your "conversion" but it is nice to see you post a cook on the WSM. I finally get my cookers out of storage this weekend and have a practice cook already...

Thanks much Kevin. I was hoping you would have a suggestion. I do try to keep the temp about 155 for holding. I think I will mix up a batch of your recommended sauce his weekend. I am familiar with Steve's No. 5 sauce and was thinking about that as well. I think part of my problem at the...

Hi Folks, Here is my request. Sometimes I cook for groups from 30 - 100 (charity, friend's parties, not official catering). I cook pulled pork and brisket and keep it warm in those electric turkey cookers. I have a nice beef broth based soak for brisket so that it does not dry out, but I don't...

I have seen several recipes for the red Kool-aid pickles. Alton Bron will have them on his next Feastig episode. I have seen several recipes for them and would like to try them for an upcoming picnic. Anyone have any suggestions? Thanks.

Cracked into my lemoncello. That is really good stuff! My wife did not like the stuff I bought but said the batch I made was much better - much less bitter and better flavor. I sometimes add a bit of fresh lemon juice and a dash of water - I like it that was as much as straight. Thanks for the...

Steve, I just used wily's wonderful rub from the Jamison book with a touch more garlic and onion powders than in the recipes. Regards.

Steve, I think you will be happy to know that the No. 5 sauce took 13th out of about 60 in vinegar sauces at Memphis in May. I joined another team and the guy who was supposed to do vinegar sauce was a no show. I had about an hour so I took your recipe, added some more dark brown sugar and a...

Mike, I was able to get ahold of organic lemons with no wax, but what happens if you use waxed lemons. I live in a more rural area and may not always be able to get unwaxed lemons. Regards.

OK. You guys got me. I bought 2 bottles of grain alcohol last weekend on a trip to Chicago (can't get it here in Ohio). Tonight I start the process. My wife can't understand why I would want to make it when I can buy it, but she humors me. When I am done, I'll report on how it tastes. Thanks for...

I recommend you give Kevin's suggestion a try. I did not care for spares until I learned adjust my cooking for them. Now that is all I cook for ribs. I also only go about 1.5 hrs foiled. Regards

Kevin, Thanks for the gyro recipe. Made them yesterday and they were fantastic. They even smelled "right" when they were cooking. I am in Northeast Ohio and gyros are only to be had at county fairs and most of them are not too good -now mine are much, much better.

I just have to give my recommendation to the couscous salad. We often do a version where some of the veggies are grilled (usually peppers, tomatoes and onions). We use whatever veggies are good at the time we make it. We also use a very light vinegar and oil dressing. It is a nice and light dish...

I second Joey Mac's statement. When I am planning on grilling, I get home from work, start a chimney of charcoal (I use the Weber wax cubes) and head on up to change out of my work clothes. Usually by the time I change and get my food together, the charcoal is ready to go. I so strongly prefer...

Once at a contest I had an 8 lb butt take 55 min per pound. The 8 lb butt next to it took 1.5 hours per pound. They were from the same supplier and were put on at the same time and side by side on the same grate! I was told by the team next to me that this happens to them about once per season...

I have made jerky many times using charcoal on my WSM just by using a little charcoal like in Scott's post. I had no problem keeping the temp about 140. Regards.

Hey Jay, Where are those folks in Ohio located? I just went on my own (in NE Ohio) for a small pallet. Wish I had seen the info on it. I used Maple Leaf lump - I really liked it and I could get it at Wal-Mart but the supply was sporadic and I ran out once during the season. I really like the...