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Thanks for sharing this Brandon! I just peeled yet another huge batch of tomatoes and I can't wait to try that recipe!

Thanks for sharing that Jeff. There's currently a thread in 'barbecuing' about this guys TV series if anyone interested.

Is this about deflate-gate? We're still a little touchy on that subject here! :-) ;-)

Howdy Bob. Not sure if I'd start with Spotted Cow beer on my first cook? I might start slowly with a domestic brew until I got the hang of it.

I kind of like his laid back, matter-of-fact approach. His bacon show was excellent! I've just recently found this show and wanted to offer it up. Personally I enjoy seeing the variety of grills and smokers he uses.

I found this BBQ show by accident, I was curious if anybody else was watching? The host also has a website with tons of recipes as well. The show's pretty good, he uses a bunch of different kind of smokers/grills and some fairly unusual ingredients.

Welcome Roy. I don't usually foil babies, but when I do I use 2-1-1-til-done.

That's a sweet set-up Charlie! You ought to sell those, I'm guessing that's going to add a lot of insulation?

Yes I understand the smoke issue and I'm surprised to hear that, as I said above. I also wouldn't consider people who use water to be in a 'kindergarten' phase of operating their smokers. I would consider it to be a preference.

I'm pretty sure closing the top vent is not recommended on the WSM. Usually people complain about too much smoke and I've cut back some. I believe the smoke is infused the first two or three hours. I get my fire going put two or three fist sized chunks right on the fire and let it smoke away...

I did just that Jeff, also added some liquid smoke, garlic powder and black pepper, then reduced it slightly and honestly people like it more than the sweet baby rays! Hey Steve! Thanks for the recipe it's absolutely great! Good luck with the launch of your restaurants.

Howdy, just curious if anyone's tried this? A guy down the beach raves about it. It's quite pricey, I happened to see it in, of all places a Lowes while buying wood chunks the other day. I read the ingredients but forgot to snap a pic of them, it looks like it might be a sweet sauce. I'm...

Hey Rusty! Rubs I got info on, pit temps, not so much as I have been cooking on a heavily insulated smoker for the last 15 years. My last 8# butt started with one chimney of unlit and one half Chimney lit. It was an 11 hour cook and at about 8 hours I added a 1/2 chimney lit, so I am definitely...

Long ago while servicing a misbehaving diesel engine in an enclosed area I was overcome by carbon monoxide. You will not have a warning. You will not notice an odor. You will not have time to leave the area. You will pass out as quickly as turning off a light switch. Please consider another...

Off the hook! Thanks for sharing

Yes. I can't recall for sure but I think I got it from the BBQ Pit Boys website. After trying #5 last weekend I am totally sold on it, it's an awesome sauce! I highly recommend trying it!

I use this, and a decent meat thermometer and I've never had a problem.. Good luck with your new old WSM!

Chris has a great sticky thread up top about all types of inclement weather cooking tips and tricks etc. I think you'll find everything you need there. Good luck if you decide to go ahead with your cook, I'm sure it will be fine!

I'm loving it, thanks for sharing

Looks great! I love cooking with cola, I add it to every barbecue sauce/glaze!