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Yup, what Chris said. My guess is you just never noticed it before. I've not ever washed the inside of my WSM, just knock on the outside of it when the cook is over and it's still hot, to knock of any real loose particles. Same with the lid, when it's hot, I just bonk it on the ground a...

For a high heat, WAY too long in the heat. I do HH exclusively for my briskets, and the longest i've ever had one go is 4:10. I've never temped any meat on the smoker, so I can't offer any advice there, but when your probe goes in like butter, yank it off, open the foil, and eat. For my...

Great looking pies Don. That is same method that I use for my pizza cooking. The ring of coals around the WSM ring really works great for me too. I usually use more coals, although it probably really isn't necessary. I raise up my stone on firebricks, so my pie is probably another 2" higher...

Less time in the chimney would just mean more time in the grill to get them going hot. As long as you have a few briquettes going, the rest will light, just takes more time. Having your lid ajar is better than all the way on, but leaving it off of course will have them lit faster. To get real...

I've eaten a good amount of goat since I'm fairly plugged in to the mexican community here. I've had some that was just amazing, but a very young animal, and then i've had others that taste about like the thing may have just fallen over dead of old age. Problem is, when it's cabrito...

Time for a discada! If you enjoy it on the griddle, then the discada is the only logical progression from there. It's probably the single most fun piece of cooking equipment that I have bought in the last several years. www.southwestdisk.com

It's just Sunday for us, but I've got a hankering for a brisket, so that's what i'm doing. Been at least two years since the last one, and that's just a **** shame!

No need to brine a butt. There is more than adequate intramuscular fat to keep it moist if it is not overcooked. I've never temped a butt, or any meat for that matter, so I just go by feel. If you can twirl a fork in it like spaghetti, you're done. Butts are as fool-proof a piece of as there...

Interesting idea, and that would be such a fun place to hang out and entertain. If you aren't dead-set on the SJs, Lodge makes a great little hibachi grill that would also fit the bill nicely for this project. Being square, it may be a bit easier to modify an existing table to better fit the...

Once in a while i'll do a burn-off on mine, usually when I'm finished with a cook and there are still coals left. I don't take the door off, but rather just tilt the lid to one side to get an air gap at the top, and that gives me a hotter fire than having the door off, plus, all of your heat...

Holy cow. That is unreal. Just the work to tend all of those fires. Other countries just value that kind of food so much more than the US does. Kinda sad sometimes.

I've got several Lodge pans, love every one of them too. I've not used the grill pan, but I HIGHLY recommend upgrading to the Craycort cast iron grates for your kettle. Just got mine this christmas and really love them. Keep your pan for indoor use then.

For the boneless RSC, I highly recommend chunking up the chicken and doing it on skewers. Make it more of a bite-size RSC. You'll get great flavor still, but also a little more "bark" if you skewer them. Without the skin, the Roadside loses a litle of it's allure, in my opinion, but you can...

Braising with the chuck is definitely one of the many ways you can take it. It's got a ton of intramuscular fat, so moistness and chuck hand in hand pretty much whatever method you choose to employ.

Wow, i've also not heard of it, but perhaps i'm just a pervert, but the first thing I thought of was sort of freaky basement kama sutra thing!

With pork butts, there are several different muscles in there, so they are going to have a different "feel" to them, so even when everything is tender, there may be some textural differences due to the length of the muscle fibers. I've also not had any problems with overcooking when the entire...

I'm with Bob on this one, the PSB is a can't miss recipe. I've made it +/- 10 times, and it's a huge hit every single time. It's also an incredibly simple recipe and doesn't require any babysitting, so if you've got people over or have a few beverages during the game, the meat pretty much...

I completely agree Arthur, at our house, that's the meal! I swear my brother ate like 15 last time I made them. I was busy rolling and frying, and everytime my wife more over the table, the last ones were gone. I have no clue how he didn't burn out the inside of his face with them right out...

Few things are as good as a homemade taquito. Well done! I've not made them in forever either. That must change.

I just scored a 2.9 pounder on Saturday at a local grocery store that occasionally has them. This is the largest one they have had, and it looks very nice. This one was $6.19/lb. So, he's on the menu for tomorrow night. As for texture, I would say similar to sirloin, but a more "beefy"...