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We usually do a rib roast. We are going to try it on the WSM this year work schedule and weather permitting. Also going to have my first try at yorkshire pudding as well. As long as I have the WSM going, I figure it might work out ok.

We are hoping to do a rib roast. Could be used for brunch and sliced thin for sammies later in the day. Or how bout a tri-tip? It would probably cook faster than a rib roast. Both would benefit from a horseradish sauce. Mmmmmmmmmmmm.

Man does this look good. Unfortunately, I am in sober mode as I have to be available to plow snow at a moments notice. This would be a perfect drink on a darn cold Indiana night like this one. Of course, rum is always a favorite.

Hey Chuck, how well did your finger hold the injection? Did it seem to add enough flavor to warrant doing it again or would you just brine it next time?

I am sure that there are some valid points there, but it seems to me that the best cooks know their equipment well, stick to a routine that works for them, keep the temps low and put a lot of love in it. In my humble and novice opinion, love trumps science in food every time. Maybe that is...

Troy, I agree with the others here. If you have a job in today's economy, and have a family who cares about you, then you have more than a lot of people. Sometimes when we are at our lowest, it is hard to find things to be thankful for. Sounds like you have a few and some awesome burgers to...

Hey Anne, welcome to the forum. I have a 22, so I can't answer your question as to how many chickens you can cook. When we have extra chicken or pork, we usually pull it or cut it into small pieces and freeze it. I'm not sure about hanging in a shed. The meat will only be lightly smoked and i...

Um, Pat, I hate to be a fly in the ointment here, but if there aren't any pics, then it didn't happen!

The only problem I can think of when it comes to leaving the butts whole is getting them cool and out of the danger zone fast enough. Pulling and then freezing or cooling would be more efficient. If you plan on handing them out right out of the cooker, then I guess it's up to the people who...

Hey Pat. Good luck on your first smoke. I don't think that the pork drippings will hurt the chicken. Depending on how much room you have on your cooker, you could offset the ribs to the sides and leave the chicken below in the middle. Worst case, you could put some aluminum foil directly over...

I'm gonna leave mine out with the cover on...that is until I use it! I'm not letting a little snow stop me from smokin!!!

I agree Kevin. I have tried fresh ham for pulled pork and it was just ok. Sliced is a totally different story. I like it more than store bought smoked and cured ham. It's less hammy . I brine mine, but haven't tried the paste yet. Looks good.

Snow makes a great wind breaker! Keep on cookin brother!

I hear ya! Now I just need to learn how to post things correctly! Chris has done <span class="ev_code_RED">A LOT</span> of the trial and error for us already. Just keep clicking around the site and you will be amazed at the stuff you will find.

Ok, I am gonna expose my ignorance here, but I'll give it a try...My understanding is that the butt comes from the front shoulder and the ham is the rear leg. A fresh ham is a ham that has not been smoked or cured, which is what most people think of when they think of ham. My experience is that...

Mike, go to the home page, on the bottom of the page you will see the link to the site map. Click on it and scroll down until you see Reference Topics. The first thing on the list is the cooking log. One of the vets here will probably just give you the link, but I am an idiot and still don't...

Now you're talking John.

John, I happen to use and like lump and in the past I have detected off tastes from briquettes. The problem is that my mind is shot and I don't know what kind of briquettes they were. My two cents would be that if you like K, then don't let someone else talk you out of it. Use what you are...

I don't use K, so I'm not sure. Someone will read this and let you know. Some people say it burns longer than lump and some say shorter.

Hey Tim. Welcome. 1. As per suggestions on this forum, I have started using 3 paper towels with oil on them instead of newspaper as it leaves no ashes. 2. Ditto Noe 3. Fire it up and let it roll. It will cook a tad hotter until it is seasoned, but not bad. 4. I have just been wiping mine down...