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Made up a new batch of BBQ sauce a few days ago and saved myself some of my homemade coleslaw for the party I went to yesterday. Both will go very nicely with the Boston Butt I have out on the smoker right now. I put it on at 7:30 this morning over hickory and cherry wood. Pulled pork...

I dunno, I like that idea actually. That's how I always serve my tri-tip for superbowl parties etc... True, people do like their burgers off the grill etc... but I can see how these would be full of flavor. Grill your burgers ahead of time, then simmer and hold them in a crock pot with...

Wife and I are on the stay-cation plan this Summer, so we'll be home and we were talking about this the other day. Probably either tri-tip (which I have done many times before) or a first effort with either a brisket (wife would love that and is anglong for it) or a boston butt for some...

They are sticklers. Nice to know the WSM is on top of the BGE.

Fantastic looking ribs!!! Thanks so much for the pics.

Just wondering how many of you here have worked on developing your own rubs and, perhaps, even your own BBQ sauce or sauces? I've spent the better part of the last two years (in my free time that is) working on both. I have developed what I think (and have been told) are several solid rubs for...

Thanks for the tip in Livermore! Peach would be a really nice wood to have around. I had loaded up on various chips a couple of months back then decided to get my WSM later so I want to burn through most of the chips (pardon the pun) and then will move over to chunks.

Thanks much, Gary. Hope you can share some photos of those. I'm planning to do two full chickens this Sunday.

Thanks, Jim! I will check out the rub for sure.

Just thinking about doing this for the 4th of July in a few weeks. Obviously there's a number of ways to go on this question. My own thought is for a nice cherry/apple mix but what is the thinking here from the group?

Man those do look good! Chicken thighs and legs are on sale at Smart & Final here in the Bay Area at .99/lb. Between the two posts with pics of thighs here, maybe I'll do that soon.

Not much more I can add except to join the fanclub on this one. Those pics were Amazing!

Everything looks so good. Great looking ribs and nice looking pie-crust too.

Hi Michael: Thanks. They were very good and nice to have leftover today too. The wood: 2/3 cherry wood to 1/3 hickory. I don't have chunks on hand so these were chips, pre-soaked and placed in foil packets. The spray: Just once just before they got wrapped in foil for the last hour...

The first smoke went well. Two racks of baby back ribs using the water pan (with water) and the Minion Method to keep things moving. I'm a longtime griller, roaster, deep fryer etc... so this wasn't a total mystery, but this was a new process nonetheless and I was careful throughout. Only a...

If AB has done the research (and he always does) chances are the end product is going to be solid. From holiday turkey to fried chicken to cocktails and more, he almost always nails it in my book.

Thanks for all of the input! Will decide which way to go for smoke #1 and will post pics when it's done.

My new 18.5 WSM arrived today and I'll have my first smoke session this weekend. The question is: Water in the waterpan or foil it and leave it dry? There is no set answer I know and there are always factors in these deals. My first time out I plan on doing two racks of baby- back ribs and will...

Just picked up two twin bags at HD this morning. A total of 80lbs for $21.00 including tax. Nice! <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Wene: <BLOCKQUOTE class="ip-ubbcode-quote"><div...