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I see that there are TVWBB super fan, hall of fame, member, etc what do they mean and why are they there?

I have been on this site for a few years already. I just want to get more info from this thread and not look all over everywhere.

Keep the info coming.

I am still clueless when it comes to briskets. Some come out great some are dry. Is it the meat that is the big deal or is it the technique? I know that some use temp as a guide when taking the meat off and some just feel the meat, what is the best? Some like to cook only the flat and some...

Is the original water pan ok to use or is the larger one better?

I did not like smoking the Costco salmon at all. I normally get a Norwegian salmon from a very reputable fish monger and it comes out beautifully. The Costco is probably more suitable for cooking in a pan. Get a high quality salmon with the skin on it will be worth the extra cost by far.

You are bordering on too short a cooking time for the ribs. I think that a baby back that would be as high as 5lbs. for a rack would take a minimum of 5 hours up to 7 even. Spares for me take anywhere from 7-9 hours. Dont go by time though go by feel and taste.

I would say that is all depends in that every piece of meat is different. Many say they cook it until it hits 195-205 internal temperature. Also everyone has a different taste on what they think is done. Some just can press the meat and know it is done by experience. Come can just look at it...

I dont think you will have a problem with those higher temps since pork butt has a very high content of fat. What I do when I want to speed up the process is put them in th oven when they reach 160-170 and then cook them at 300 deg until they reach 195-200.

I have done beer can chicken and to me the best way to do chickens is the simplest way. What I do is chop up some garlic and put underneath the skin and try to separate the skin from the meat by gently pulling it away. Then I take my favorite rub and sprinkle all over inside and out. I use my...

Where do you get the sand and what kind? Is the standard bowl that comes with the WSM ok or is the brinkman better? Never tried sand and may give it a go.

Jim What rack do you use?

Thanks Stogie and tell Cuzin Billy I said thanks also!

Its Mardi Gras week anyone want to share some good gumbo and other recipes?

The best way I have found to make beer can chicken is to cook it on my weber simpson grill very hot. I open all the vents and cook it indirect and go for 50 minutes to an hour. The skin gets really nice and crisp and the meat is really juicy and not dry at all.

I'll give you ten dollars for it!

No BBQ here either. I will be making Indonesian chicken,shrimp kebobs, and veggie kebobs, dungeness crabs witha garlic and ginger sauce , spicy eggplant in a mushroom cap, and a home made pecan pie to finish it all off.

Well How did it go???

Here is the brine that I use for fish when I smoke. Brine 1 gallon water 1 1/2 cup salt 1 cup brown sugar 1/3 cup lemon 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp allspice 1 tbsp dried thyme 2 tsp black pepper Sprinkle extra black pepper and thyme over the top and set to dry. Depending...

I think a CD would be easier to ship and also hold more information. Good idea though.