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Only 4 of us, so a nice 2-bone, bone-in, Prime cut Prime Rib. Local butcher. Going on the WSM around 10AM with some hickory. Low heat to around 125 internal, then back in to rest until my oven gets to 550F. Dump it in the oven for 5 to 8 minutes to crisp that crust and then it's chow time...

I have held concealed permits in several states over the last 30 years. The intent is to train you to be responsible with with a firearm, learn safety and teach your family what it is to have a live weapon in the house. Go to the range and practice. Be ready to defend your home against an...

All right folks, here it is: Coffee Cocoa Rub: 1 Cup Brown Sugar 1/4 Cup Coffee (french roast medium grind) 1/4 Cup Cocoa (Hershey's Special Dark 100% Cacao) 3 TbspSalt 3 TbspBlack Pepper 1 Tbsp Paprika 1 Tbsp Chili Powder (I LOVE the MadGreens Mad Spice for this) Folks, I'm telling you, this...

Great looking strip, Clint! I have to admit that I’m a sucker for a great coffee/cocoa rub that I use on almost every brisket I make. The grind on the coffee is more like for a drip; not too fine. I’ll pass it along if you’d like!

Oh, come ON, people! TRI-TIP BABY! Once a week I throw one on the WSM over a full chimney of fully lit coals...throw a piece of hickory on top and it hits 300 really quick. One hour later (give or take) around 135 internal it is pulled off to rest...cant be much quicker than that!

Well, I did it, but the results were mixed due to a Rookie Mistake (at least two). Brined 24 hours and let dry overnight per the Apple Brine recipe: [/IMG] On the smoker. Rookie mistake number 1 - I think that tying the legs together may have been a mistake. Having them tight to the lower edge...

SO...this morning my wife says, "if you can find it on sale for Black Friday, maybe you should just get one! OMG Of course...I can't find it anywhere except the normal $159...&^%#%^&*(^$ (*&^$^^&)( 8&*&%^*& **&%#%#

Did you season, Chris? Or rub the skin with Olive oil before cooking? I was planning to spatchcock, but that bird looks near perfect.

I'm with you Chris! One apple and one cherry!

Forecasting snow in Prescott, eh? I'm assuming you are in the higher country outside of town? I'm pretty curious to see if we gate some flakes here in far north Scottsdale. Rain is pretty much certain - definitely moving the WSM to the covered patio.

I tend to cook smaller briskets for a smaller family (8-10lb) so I have never run into a really stubborn brisket that had me watching a smoker for 20 hours. Like others have said, there is no exact science for knowing how long a given brisket will take. I always wrap when I hit the stall. That...

That is an excellent suggestion. Ben...in the name of science, man...

Thanks, Brian! I love Harry, but he is opinionated (like so many of us), and his opinions change from time to time. You clearly have some relevant XP here. I also have to say, after my first salmon smoke, I could not discern any difference in the smell of my WSM "patina". What do you consider a...

I'm definitely gonna look for those next time I hit Costco! Nice job!

NEVER (and never is a very strong word) experiment on friends and relatives. Unless you no longer want those friends and relatives. :) That said, I am no expert, but my first turkey this year will be with Cherry wood. I’ve read a lot of reviews stating that you should stick with mild woods...

I like Broadway. Put some lights on it, then if you ever have a bad cook, you’ll be... Wait for it... Blamin’ it all, on the Lights on Broadway... https://youtu.be/F2SDf42guB4

That’s easy. Go down to the Home Depot tomorrow and ask to see their lowest priced charcoal grill. I’m betting that Joe is cheaper, way better quality, and a nice conversation piece to boot. How can you beat that?

I’m with Tim...I’m doing my first bird this week and I plan to baste.

Doesn’t sound like you are doing anything wrong, but you may need to check a few things. I’d check all the bolts and gaskets to make sure they are intact, especially those in the bottom bowl. Loose bolts or worn out gaskets will allow air to infiltrate down there. Second, I’d verify that your...

By the way...it is true that the 18.5 won’t allow you to lay a full rack of ribs flat...unless you simply trim them. Competitors trim them down to the largest 10 ribs...the meat on either side is trimmed off. Once you’ve done that, they fit perfectly! I either fit the trimmed pieces long the...