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I thought someone here had a recipe for smoked Habanero BBQ sauce, but when I search, I can?t seem to find it? Anyone have a good recipe?

Ok, so if someone is going to do their first pork butt brisket combo, how much sand would you recommend for the pan? I bought the brinkman pan, so I can use either... As always, I lean on your bountiful wisdom

As always, thanks for the insight. I will give them a try. If I might impose on you further, how much pork butt should I buy for 10+ servings? I dont mind some leftovers but I usually over estimate everything "a bit much" my wife would say

I see that many of you seem to cook this combination together? If they are cooking at the same temp, will the two types of meat cook at the same rate if they are relatively the same size? I have a group of about 10 coming for dinner in a few weeks, and I was going to try to do this combination...

Well, the ribs came out "OK". I should have left them on longer, as they were not quite falling off the bone. I have never done ribs before, and all I really have to compare them with are the Costco Lloyds ribs...pretty sad huh, a sheltered life I have lived. They went on the grill at 2:15 and...

The fire is going, and the ribs are rubbed. I tried to include a photo link, but for the life of me I can't figure it out. So far so good though. The membrane came off each rack in one piece, and they have formed that "red liquid coat" mentioned in the BRITU recipe. I am waiting for the shoe...

i work all day on the 25th so i will have to miss that class for the time being. probably a good way to learn about BBQ and to taste some good chow. i will be there on the 15th if i get a day pass from the better half, got to see how it is supposed to look and taste! i will just let her know...

How can someone be a BBQ judge? They were both awesome. I did the smoked salmon wraps today for a group that came over to deep fry 8 turkeys, two chickens and a prime rib! The wraps were a big hit and disappeared quickly. I did the car dog salmon last week and it was awesome as well. I like...

Thanks Doug, I am doing the recipe for Smoked Salmon Wraps from Konrad Haskins. The salmon only smokes for around 15 minutes, so I think I will use fresh wood this time around. Thanks for the help.

Is there still no such thing as a stupid question? I hope so. After shutting down the smoker. Can I reuse all the left over smoking wood the next time around, just like the charcol? Thanks.

The salmon came out great. My filet was just over 2 pounds. It smoked for 1 hour and 10 minutes at an average temp of about 230. I pulled it when it reached 145 and it was very moist with great flavor. Everyone was happy with the first effort. I dont think I waited long enough after...

Well, I am using my WSM for the first time, and I am also using salmon. I am following the Cardogs recipe as close as I can. I was not able to find savory after visiting 5 stores, so I ended up using Thyme instead. I am also using cherry rather than alder. I just put the fish on! This site...

Thanks, I am using the wood chunks and won't soak them! I am going to start with a salmon as my first effort, then next week a Pork Butt, then I am having a group over to deep fry some turkeys, and for them I am going to smoke some ribs to snack on while we hang out! This site is awesome, and...

I got a WSM for Christmas and am getting ready to try it out! This queation I am sure will reveal me for the novice I am...when using the different woods, do I follow the directions and soak the wood for several hours prior to putting it on the coals? Thanks!