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Pat...Sounds like your wife is a smart woman!!! Robert...I feel for ya dude. I've done that myself a time or two. Really screws your whole schedule. I have no doubt, however, that the WSM will pull you through. And remember, a bad day of golf (maybe even a bad brisket??) is far better...

I was thinking of doing a Beef Chuck Roast this weekend. In doing a search, I found a number of different finish temps and I'm confused as to what my final temp should be. I was thinking around 160 for slicable. I like my cow well-done but I could probably handle Med-Well...but no lower...

Erik 14.5 pounds is a whopper, that's for sure. While 1.5 hrs/lb is the rule of thumb, I like to go by internal temp. The finish temp can be anywhere from 190-205. Start checking the flat when it reaches 185. If a fork of temp probe goes through with little resistance then I'd pull it...

Well I cooked the ham this past Saturday. I got a late start so I decided to follow the directions on the ham and run the WSM at 325. I used 2 chimneys full of Kingsford and 3 small chunks of dry apple wood. At 4pm the ham went on. The temp was around 400 in the dome so I closed the vent to...

Larry, As far as brands go, I absolutely love Hamilton and Smithfield hams. I believe Smithfield is a subsidiary of Hamilton but you cannot go wrong with either. --------------------- Mark WAR EAGLE!!

Dave, That really does sound good!! I'll have to remember that and try it sometime (I have guests for this ham so it's not the time to expiriment). Let me get this straight...the Mustard & Whiskey glaze recipe calls for 1-1/4 cups of brown sugar and you are using only 1/4 cup of brown sugar...

I was considering doing a spiral sliced ham this weekend with the Mustard & Whiskey Glaze found in the Let's Cook section. Given that the ham just needs a little warming up, at what point do I apply the glaze? Under the original topic, the glaze is applied with about an hour to go and the pit...

Angel, Welcome to the forum!! This site is a fabulous place to learn anything and everything about BBQ. That smoker you point out looks real interesting. I have never seen that brand/type before. The best thing about it, I believe, is the front door access and how easy everything is to get...

John Willingham's World Championship BBQ is supposed to be a really good book although I have yet to read it. That along with Smoke & Spice and Paul Kirk's book are supoosed to be the "top three" as far as Q'in books go. --------------------------- Mark WAR EAGLE!!

Thank you all for responding so quickly!! Damp charcoal is a possibility that I had not considered. I am strictly a Kingsford man and I usually keep it in my shed "unprotected". Unprotected meaning I don't put it in any kind of storage box. It was really cold here on "Thanksgiving Eve." So...

I did 4 Boston Butts this past Friday for a birthday party. Each butt weighed out at about 8lbs. This is my second time cooking pork butt (the first time I did the 'Quick Cook' recipe found on this site) and I wanted to do a long cook to 1)get the chewy bark and 2)try the Minion Method again...

I did 4 slabs of Kansas City spares about two weeks ago and I figured I be smart and use a little less charcoal this time around. Well, the wind was around 16 mph that day and even though I had the WSM pretty well shielded, the wind plus the amount of meat forced me to fight the temps...

Chris Hart Why is it a good idea to rotate the birds between the top and bottom racks halfway through the cook? Mike Rockwood I'm with you. I might even pay real money to watch someone take a chainsaw to a turkey On a syndicated morning radio show in Birmingham (Rick and Bubba) that I...

8" Is that all?! I've never measured the space between the grates but, in just glancing at it, I thought it was more than that. Thank you both for your responses...and Chris, if memory serves, you work for HP right? Scoping out the dimensions of turkeys in the store is what one of the...

Jim It looks to me that I could fit two turkeys (one on top, the other on the bottom) if I laid them down as shown on the home page of this site. Do you agree? Also, from your reply, I take it to mean that it's OK to let the drippings of the top turkey fall onto the lower turkey...

Can you cook a turkey on the top and bottom racks at the same time safely or could the drippings from the top rack introduce harmful bacteria into the bottom turkey?

PrestonD, That is an excellent point. I'd also forgotten about solder sleeves but that is not what I was speaking of. I would not use solder sleeves whatsoever just for that very reason I believe I was refering to the hi-temp heat shrink...although I've never heard it called "hi-temp"...

Mike, What we like to do after a cook is grab some marshmellows and roast them. Just take off the access door and have at it. You could eat a whole bag very quickly!! ---------------- Mark WAR EAGLE!!

Hey everybody, Well, it 8:30pm on a Friday night and I pulled my 7.65 lb bone-in pork shoulder ($.79/lb ) out of the fridge. I trim the fat down to 1/4" or thereabouts, massage it with French's yellow mustard and sprinkled some Corky's BBQ dry rub on it. Back in the fridge it went. I am...

Has anyone out there ever thought of putting heat shrink tubing around the area where the cable enters the probe to prevent moisture from entering the probe? Heat shrink is a material that kinda looks & feels like rubber. It comes in many diameters & colors and is used in electrical wiring...