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I was lucky enough to visit Fresh Air a couple years ago and it was absolutely one of the best. I always try to visit the great BBQ places around lunch time, figuring everything's at its best then.

That’s the recipe alright but somewhere along the line it was pointed out that oil was not needed for the marinade—only for the basting liquid. That‘s how I have made it for several years. And it’s a favorite of young and old alike. The more you baste the better, and that’s for sure.

After cooking exclusively with Kingsford briquettes for a few years I tried one of the premium brands (Wicked Good) and smoked a chicken. My wife and I both thought there was a noticeable different in flavor--for the good. Of course, I'm just a simple old crackpot but I always thought chicken...

I agree that you must pack lump charcoal very tightly, fit small pieces in the crevices and jiggle the charcoal bowl so everything settles. In order to stir the charcoal mid cook I have a long metal skewer which I insert through the bottom vent, enabling me to gently shake the coals.

I usually don't cook boneless butts but when I do tie them.

Over 4th of July I smoked three racks of spare ribs using a LavaLock rib hanger. Lavalock was the first rib hanger I found that fits the 14.5 so I ordered it and was very happy with the results. Although, it was a tough cook due to weather (first temp in 90's and then a torrential rain which...

I always describe myself as an”extreme barbequer”. BBQ anywhere between 0 to 110 Degrees. Snow only 2 feet or so. Not the worst weather but enuf and, besides, that’s what the remote thermometers are for.

Jim and Brad nailed it. Personally, I smoke them at 275 2 1/2 to 3 hours, foil for an hour or so then unwrap and finish. TRY NOT TO PEEK AT THE RIBS! Don't worry If you are any where around 275 as nothing bad can happen in 3 hours. At that point you may see meat drawing back from bone-- a...

Got a rib hanger for my WSM 14.5. So will see how it goes with some Berkshire pork spareribs. Also grilling some Roadside chicken.

Good points. I have always cooked without the water pan with good results, but was thinking of a cook that would probably benefit from using water pan, etc. The drippings, it must be noted, can be problematic--too much fat dripping in a single spot can start a fire.

I have used Humphrey's Lump and Wicked Good Lump after cooking with Kingsford. On the first cook, chicken, I noticed a considerable taste difference the first time I used it. I have used Lump ever since in my WSM 18" and now my 14" for many, many years. I would have no problem with Royal Oak...

One question. If not using water, what is the purpose of using an empty pan or saucer?

I’m pretty sure that would work, don’t see why not but obviously you would be doing that multiple times so it would be a difficult way to monitor temps. I use the Thermoworks Remote and it works for me, especially to alert me if a drastic change occurs.

Less ash is a big consideration. In the past 25 years have used B&B, Humphrey's and Wicked Good among other lumps and they all yielded far less ash than Kingsford. The Naked Whiz web site has all the information one would ever need about charcoal, burn times, ash, etc. Premium lump will be...

I smoke no skin no bone chicken breasts frequently. Personally, I think meat and poultry are better with the bone. And am in the Homer Simpson school of "extra skin," but everyone else in my family insists on boneless, skinless so that's what we have. I love Bryan S.'s "Roadside Chicken"...

Wow! These look great! I have always wanted to try pork belly. I am wondering about cooking temps--my 14.5" thermometer (like most) is wildly inaccurate so I insert Thermoworks remote probe through side so it comes out a few inches below the top grate. My smoker runs at around 275 almost...

I agree that lump is the best, but for a first cook I surely would recommend, like others, the KBB. It is super dependable and will give you the results you expect. When you have some cooks under your belt, try lump.

I tried a couple overnight cooks years ago and they didn’t go well. Not the disaster yours was but temp fluctuations which required attention. I decided to start early morning instead. That gives me a good 10 hours of smoking before dinner—enough time to smoke most anything. As you see almost...

Due to space constraints, etc., I had to abandon my 22" WSM and replaced it with the 14. I found, over a few years now, that the results--ribs and butts--are pretty much cook the same with both. I never use the water pan, smoke directly over coals, top grate only. Years ago, when I visited...

I sometimes add some pulled pork to the cheeses