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Love, love, LOVE this recipe!!! Thanks again for sharing! I tried it again tonight and increased the amount of Sriracha so that it was at a ratio of 1:1:2 of honey, brown sugar, and Sriracha. The heat came out perfect. I'll be doing this more often.

With a son in college, I'm trying to up my game with chicken. Tonight, with 12 wings, I did 4 un-sauced, 4 with Orange Marmalade Sriracha (OMS) sauce (with a little more Sriracha than my first try), and 4 with a pepper jelly sauce (that is really probably more intended for ribs, I just wanted...

lol ... yeah, I have my butcher paper ready for the next brisket experiment.

It's not really a mod, but I regret buying the rib rack. I used it a couple of times, didn't like how it worked or the results, and have never used it since. Guess I could post a classified ad ... rib rack, like new, used twice. Still on gadgets instead of mods ... best purchases so far -...

Great thread! Thanks for the bump. This is the summer of brisket for me (among other things). I have one kettle and two wsm's. For special gatherings, I'd love to be able to serve wings, pulled pork (done in advance & reh-heated), ribs, and brisket. I have good routines for everything...

I have been googling my arse off to find sauces that look like something I might want to try. It's hard to find a good collection in one place. The sauces in the sub-forum here are largely BBQ sauces naturally. I'd love to find a few good sauces for steak, chicken, and pork. So far, my...

I'm still learning what fork tender really feels like so am no brisket guru, but I'm on a mission to get better at brisket, and from what I've read: dry & tough = under-cooked dry & crumbling = over-cooked I agree with Mache, that it sounds like your brisket was probably under-cooked. Brisket...

I did the nomex gasket mod on both my 18.5 and 22.5. The one on the 18.5 worked well and did a good job of helping to seal the door. The door on the 22.5 was apparently too jacked up to be saved by nomex, so I'm ordering a Cajun Bandit door & compression handle for it. I suspect that the...

I'd start with the Maverick and learn fire control using that. After a year or so of doing that, you may get the urge to go with an Automatic Temp Control (ATC) unit, like the PitmasterIQ or one of the BBQ Guru offerings. After 3 years, and adding a second wsm, I'm finally taking the ATC...

I've been doing chicken thighs and chicken wings in very similar ways: around 360, no pan, and using GrillGrates as a bit of a diffuser (wings 45 minutes & thighs around 60-80 minutes, paying attention to temp). I can't tell a lot of difference between doing them on the kettle or in the wsm, so...

Good to see a fellow Arkansan, and I love Ozark Oak lump. It also gets great marks at: http://www.nakedwhiz.com/lumprankpoll.htm I tend to use lump for grilling and briquettes for the wsm. I load up with Kingsford during the big seasonal sales, and I load up on Ozark Oak any time I pass a...

Will do. I'm decent with computers but not so great with networking details. Luckily, my son is pretty good with that stuff and will be home from college for Easter weekend. I'm hoping the kit gets here by Friday so that I can get his help if things don't go smoothly. A friend is doing a...

Chris put together a good, detailed discussion about smoking a ham on a wsm here: http://virtualweberbullet.com/hamselect.html

Absolutely! Chris covers a few different versions of this on the virtualweberbullet portion of this site: http://www.virtualweberbullet.com/ribroast1.html His detailed accounts of different ways of doing it should answer your questions. I followed his instructions on the herb crusted version...

Sounds like you're another few steps along your learning curve, and there are some excellent tips here. As the others have mentioned, whenever I lift the lid, it is a race to get it back on. I do like Hoss suggests. I set a tv tray with a baking sheet on it next to the cooker so that I can...

I just ordered the CyberQ Wifi, so I can't give you real world input on how its range compares to the Maverick, but it gives you two chances at getting a signal/functionality, so it may not be an issue. It sounds like Ad Hoc mode is comparable to using a Maverick, and the owner's manual says...

Great thread! I had decided to order the DigiQ 2x before starting this thread, but I'm now convinced that the CyberQ Wifi is the way to go for me. I love the idea of being able to monitor a long cook from work or while out running errands. I'm pretty psyched that I'll be able to cook for our...

I stumbled across a bare bones version of a corn salad that is similar to this over the weekend and really liked it. I found it on chowhound: http://chowhound.chow.com/topics/538319 To about two cups cooked corn kernels, add one red pepper, one green (bell) pepper, and one small or 1/2 large...

I borrowed heavily from a twice baked potato recipe but don't put the mix back into the potato skins and just serve them as very rich mashed potatoes. softened cream cheese shredded cheddar cheese sour cream a little whipping cream bacon bits chives or green onions salt/pepper/paprika

Thanks Dave! I'll give those a try.