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I was fascinated by Alton Brown's Curry episode, where he made a kettle tandoori, and he used some stainless 27" skewers from Super Skewers. They want around $80 for ten of them and I only want 5, so I'm not keen on the $80. So I'm trying hard to find some local metal shop that can cut me some...

I'm in the "hate" clean up camp, too, but what I most hate is that my schedule only allows me to smoke about once every couple of months and grill once every couple of weeks. I have 500 or 600 lbs of charcoal and never enough time to use it. I HATE that.

Don, I'm in a similar boat as Patrick. I get my smoking meat from the Fresh Market and I can only get boneless butts from them. So I buy the size boneless I need, rub it all over, including the inner parts exposed by the de-boning, and then form it to a typical shape. A couple of years ago my...

By the way, I too use a foiled clay saucer, usually with much success.

Monty, If I understand you correctly then I had a very similar experience a couple of weeks ago. I was cooking 2 butts overnight. I too started with a nearly full minion with a few chunks of pecan and apple. I too tried to catch the temp on the way up, in my case around 275. I too had...

Steve, I agree with all the other advice you've been given, but I'd like to add that a variety of woods can add great flavor. I personally do not have easy access to hickory so I use pecan wood, an excellent substitute, and apple, which is also available to me. The pecan is stronger than the...

Rita, thanks for your insights. My foil trick is very simple, with a flat foil laid on the grate, no flapping up or down, although the foil is actually folded over about 4 times to add "heft", but still flat. My intention is to simply divert the heat away from the ends. Upon thought it may be...

OK, friends, I'm trying the picture thing again. I'm usually technical, but I gave up on pics on this site a long time ago. That's not a complaint. I know Chris can't afford unlimited bandwidth, but it's still hard for me. http://www.flickr.com/photos/53819382@N07/ So this is a link to a...

Tim, I just placed the foil on the grates right under the ends of the ribs, folded just enough to be flush against the sides of the WSM. I'm not too good at getting pics on this site, and I have a bible study to lead in a little bit, but I'll try to take a picture this evening and see if I can...

Friends, This thought may be too simple, or too old, or something else for many of you, but when I figured it out it has made a great difference. For two years I've smoked bb's in a weber rack, 3, 4 or 5 racks at a time. Every time the ends were burnt and dry because of the heat chimney that...

Friends, Thanks for all the insight and help. We rinsed the ribs and most of the smell dissipated, except for the top one. The smell was lessened on it too, just not as much. There was no where else to go for ribs since it was 9:00 and I had to put them on the WSM at 6:00 am. My wife and I...

Good luck, Richard! I'm up at 5:30 to put some BB's on for a noon tailgate. I hope I'm awake during the game!

Friends I have a real problem and need advice. I purchased some baby backs still in the "factory" vacuum pack on sale Tuesday from Fresh Market. The meat people told me the ribs would be fine for at least three weeks in a cold fridge saying in the vacuum pack. I need them tonight for an...

Thanks for the empathy, all. I abandoned the water a year ago or so and went to the clay tray. I've become accustomed to it, hence the confusion last night. I've been so good at controlling the temp in the past I brag about it, saying it's like setting a digital oven. Hubris, I suppose...

Just when you think you have everything figured out something turns around and surprises you. Last night just before 9 I put two 5# butts on the WSM to smoke for a ladies lunch at church today. My experience has taught me that my butt smokes take at least 2 hours per pounds and often more. So...

John, The last pizzas I did a few months ago were as good as any I've ever eaten, and the family loved them. Why we haven't done any more since I cannot say, but I'm dying to do them again! Yours look great, by the way.

Regina, I have a crazy smoking week. Ribs tomorrow for a high school tailgate; a butt Monday with the in-laws; another couple of butts Wednesday for some ladies at church; and ribs again next Saturday for a college tailgate. Oh, yeah, I still have to work a full week somewhere in that schedule!

Steve, I got this advice from somebody on this forum, but anyway I sit the charcoal ring from the WSM on the grill grate of my performer and, using a pizza screen I picked up at a local restaurant supply store, put the pizza and screen on top of the ring. The WSM ring will certainly raise it...

Bob, My wife and I have spent time in India and love that Indian food, but have a hard time finding authentic Indian restaurants and absolutely no authentic recipes. Your food looks outstanding and we'll be trying it soon! Thanks for sharing!

Willie, That consumption sounds about right to me for a 10 hour smoke. For 4 big butts, I'd plan on a fully packed charcoal ring and a handful of lit to start it, given temp and conditions. As for the burn direction, I'd be curious to hear of your success in going side to side. I'm always a...