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Big Ir Make sure you put the chicken on the bottom rack, so raw juices from the chicken doesn't drip from the top rack on to the ribs.

Here's a brine I posted in the Recipe Requests & Ingredient Questions.It's pretty basic,but I like it. I some times use apple cider instead of Dr. Pepper. I like to spatchcock my chickens and brine them over night. Then grill them. They cook fast and are great tasting. Here's the brine I...

Fresh polish sausage is uncooked (raw). I used apple wood.

1.When I want to rotate my bottom rack meat I have a gas grill next to my smoker and I put the top rack in my grill and close the lid while I work on the bottom rack. 2.What kind of wood did you use to smoke? It could have given an off flavor. 3.As for the water lasting maybe your temp was...

I like to smoke fresh Polish sausage. It takes about 2 hrs. at 225 degrees. I like to flip the sausage after about 1 hr. to brown evenly.

I use lump charcoal exclusively. From reading all the posts about Kingsford,it should be completely ashed over before grilling. The MM wouldn't seem to work well with Kingsford.

I've done several butt can chickens and have had no after taste and the ink seems to stay on the can. Try putting diced peaches with syrup in the can, or any other fruit.

Dave In the Chicago area country style ribs are very common. I mix 1 part Hellmanns Mayo and 1 part Italian dressing sprinkle with garlic powder and mix in a bowl. Add ribs and coat all over. Place bowl in frig for about 4 hrs. I've smoked and or grilled them. The mayo keeps them moist.

The new design is just fine with me. Even if you changed it everyday it would be ok, because you're always going to get the right answers to every single question you ask from these very knowledgeable members. Maintaining a website is no easy task. I know. Keep up the good work.

Steve Make sure that you don't pack the paper to tight in the starter. I like to keep it on the fluffy side and make sure it in an open area so it get plenty of oxygen. Some of the cheaper chimneys don't have holes higher up on the side like the weber chimney does to allow more air flow.

I would change the water about every 30 minutes.Read this site on thawing. http://homecooking.about.com/library/archive/blturkey5.htm

Jim Doing a whole hog is different than doing a pork butt. There are alot of bones to work around in a hog, plus the skin. I use gloves for hogs, forks for butts

I have 2 large 3 prong forks and if the butt is done right I can shread it in just a couple of minutes. I shread it like someone digging a hole in dry sand with 2 hands....fast.

Steve I would smoke it. I would go light on the smoke wood. I would rub it with olive oil,salt,and ground pepper. Make sure you rub the ends of the bones, this brings some of the flavor out of the bones. Smoke til about 125* internal temperature. Remove from smoker and let it rest for about...

Jim When you seal the bag, make sure the bag is completely dry where the heat seal is to be made. If any moisture is there from when you put your meat in,it will not seal. Wipe the top and bottom inside very clean with a paper towel. Also make sure that your bag is completely flat when sealing...

Invest in a foodsaver. It's the best thing I ever did. It vacuum seals your food and keeps moisture in. they're reasonably priced. You can keep food for up to 2 yrs, but who would want to keep food that long. Any leftover bbq can be sealed and re heated in the same bag.

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I usually spray my water pan heavly with pam and then foil.

You might try to thaw it the same way you do a frozen turkey. Put the butts in a water proof bag and soak them in a cold tub of water, changing the water every half hour. It might take a few hours, but don't try to heat them in anyway that's a no no.

I've had a Weber Genesis for about 10 yrs. It sits outside covered, when not in use, all year round. I couldn't live without it. The day it quits, I'm going to the nearest store and buy another. Cash, check, or charge what ever it takes. I also love my wsm smoker.