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David Little, Well, I just put an order in for 10 pounds of wood from your guy. 1/2 Apple and 1/2 Cherry, so I hope it is okay. Thanks for the tip.

Thanks again all. Joe, I have done BB's twice, but both times they were enhanced. And even though I did the rub from this site, it tasted like ham. I plan on doing them again when I can find them in my small town NOT enhanced. But this site really does get you up to speed pretty fast. I have...

I think this is what you want from your original post. Here is a Vinegar based finishing sauce that I got from a Mike Hedrick video. one and a half cups of apple cider vinegar quarter cup of brown sugar. 1 tablespoon salt 1 tablespoon pepper 1 tablespoon red pepper flakes and some hot sauce I...

This weekend I cooked my first pair of pork butts. I had a lot of trepidation, but everyone on here just kept saying, it can't get easier than doing pork butts, so I went for it. I used Texas BBQ brisket rub on Worcestershire sauce and started the charcoal with the Minion Method. I used...

I have a relative that wants to give me some venison to smoke. Can anyone recommend a brine recipe? I saw mention that there was one in the Weber cookbook, but I don't have that. I would appreciate any help, thanks.

I have only done four cooks and they were 2 Basic chicken cooks and 2 baby back rib cooks. I have learned a lot - compared to what I knew. This coming weekend I was planning to cook two pork butts and make North Carolina BBQ per the instructions I got off of the MonkeySee website. A competition...

Okay, I didn't even know there were two different Weber E series grills. I got the E-320 and not the EP-320 grill. I thought I got a great price of $699 and zero shipping charge, but the EP-320 comes with 7mm stainless steel rod cooking grates and Stainless steel Flavorizer® bars. The E-320...

Nope, I think I've got it. I really appreciate you spelling it out. I will do one of these brines in the next week or so and post it here my results. Thanks again.

I have just 4 total cooks under my belt. That being said, I cooked my first two racks of bbs and didn't even notice much difference. Mainly because everything was so exciting. Then this weekend I did 4 racks of enhanced bbs and everyone loved them, but me. It tastes just like a poor country ham...

I am sorry for being obtuse, but does that mean you put the tuna in brine #1 and then take out after an hour, towel it off, then put it into brine #2 etc...? Or do you split your tuna up and put 1/3 of the 5 pounds of tuna into each separate brine? Thanks for helping, but I have done so few of...

Peter, as a really new member as well I appreciate the pictures a lot. Only wish I had seen them before my first two cracks at the BRITU. Great job.

Why did you use 3 brines?

Excellent, thank you.

I have seen several recipes for Salmon, but does anyone have any good recipes for smoking Tuna? I have great access to tuna and dolphin and would love to smoke some up. Thanks.

Just got mine this week from Amazon for $196 and free shipping. I went to Ace first and they did not have any in stock. The WSM was here in a week.