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Kevin, I am going to make Kevi's Harvest Baked Beans from your post. I was wondering, if I use the smoker for them, how much, and what type of wood do I use for them?

I was supposed to smoke some Spare Ribs yesterday when I had the day off, but one chore led to another, and here I am home from work and just got my ribs on at 7:00. What my question is, I had thawed the previously frozen ribs and then could not cook them as planned. Is it true I should not...

I was at a BBQ class, and one of the instructors said it was a good idea to freeze all our meat because the process of freezing expands the meat. When you thaw it, it contracts. When you then marinade it or what ever else you do to prepare it, it will more readily absorb what you are doing...

Sweet success my brothers and sisters of BBQ-U... Everyone loved the meal. I had to keep them in the cooler for almost 6 hours, when I took them out they were still about 140 degrees. My buddy and I pulled and nibbled, nibbled and pulled. Everyone cleaned his or her plate. I was never a...

With the help all these veteran BBQ'rs offer it is almost a guarantee of success...Best of luck to you!

Well, to start with we are deep frying 8 pounds of chicken wings for a variety of buffalo wing recipes. We will enjoy them with a few beers. We made some Potato salad and some caeser salad. For the Pork, I cooked up some home made BBQ sauce and some slaw following a recipe I found here Gals...

Ok, 12 1/2 hours later and my butts are one step closer I wrapped them in foil and towels and into the cooler they went. Man they smelled good! My friends are not due over until 4, so they will sit for a while. I look forward to my first "PULL" experience. I did move the probe...

Check out this link, the salmon was great! Pike Place salmon

Paul, they are bone in, about 6 1/4 pounds each. I did not want to take the top off for too long, but I did just go back to reposition the thermometer, and now have a temp of 171, so maybe that was the issue?

Ok I started at a about 11:00 PM. Went to bed at 12:30 and the temp was a solid 240. Got up at 6 AM and the temp was still a solid 240. I turned and mopped. The internal temp is 185 if I got the probe in the correct place? Is that high for after only 7 hours? Here are my babies now.

Ok, there is just something wrong with that subject title...oh well, it is y'alls fault I have trimmed and rubbed those beautiful hunks of meat and have two questions. My zip locks are not big enough? Is it ok just to put them in glass casserole dishes and cover in plastic wrap? Or is...

Thanks for all the information! This forum is second to none! I went up and bought two Bone in Butts, both 6 1/4 pounds each. I cant wait to try this out!

If I wanted to serve pulled pork for a dinner this Saturday at about 5 PM, do you recommend cooking over night then reheating? Or should I get up at about 4 AM to start cooking. My local grocer has 6 to 7 pound bone-in pork butts. I have never smoked a butt and am eager to do it right. I...

I am having some friends over for dinner next Saturday and am going to do my first butt/brisket combo. Our local QFC has 6 to 7 LB. bone-in butts. I was going to do 2 butts with a brisket. If I understand, after coming off the smoker, the butts should sit for up to 2 hours before pulling? Does...

I just cooked up a bunch of wings in my turkey fryer, and followed the recipe from Franks Hot Sauce that Doug D. offered up. They were awesome! Everyone, including me was skeptical of the sauce...but they were a hit with everyone in the family. I like the deep fryer effect; they come out nice...

I found this site when brining some birds for deep frying http://www.ochef.com/152a.htm We have had good luck following the guides here, but some sites say you can brine chickens over night just like turkeys?

Thanks Chris, I will have to do a better job of searching in the future?

I see that non-iodized salt is specifically mentioned as an ingredient in many of the recipes? What is the reason for this? If it is explained somewhere I cant seem to find it. Thanks

Thanks, I will give it a try. I guess they provide the heat, not flavor? Maybe I will play around with a few differnt kinds. Thanks for you help.

Can I ask how long to smoke the Habanero's, or if it is not a "time" thing what do I look for when smoking them? Thanks.