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Friends, I beseech you for some wisdom. I've been smoking butts on my 18" WSM for long enough that I do so with no fear and plenty of praise. I am frequently requested to Q and affirmed highly. So I'm not a novice by any means. Yet recently I have a quandary. All butts I smoke are 6 to 9...

I don't make salsa anymore without grilling or smoking everything except the cilantro. Good for your haul.

D, It is. I haven't moved it to EBay yet so I still do have it. I see you are in Western NC; I'm in Winston Salem. We could connect if you are interested.

I'm selling my Belshaw Type K (handheld) Hushpuppy Depositor. You can google for a picture and description, but mine is a previous version that drops two oblong hushpuppies at one time. It is NSF certified, comes in the original box, and works like new. If you have a pot that can heat grease...

Friends, Perhaps a few of you remember my request from a few weeks ago asking for insight on price for a bigger than average group seeking bbq. I ultimately decided on $3 per head, not knowing it would be women and men; I assumed since it was my boys' elementary school staff it would be all...

Wow! Who knew my query would elicit such concern and responses?! Thank you all for your efforts, although there was not much in the way of price suggestions. As it is, I'm doing this for the school because my boys go there and every single person at the school knows me, my wife, my kids...

Friends, I'm about to experience my first "for pay" smoke of butts for a small crowd. My kids' elementary has asked me to smoke Q for the staff end of year party, 60-65 people. I know how much pork I'll need, what to expect as a yield, what my sauce will cost, etc. What I don't know is a...

I'm with you, Milt. I love the sight of embers glowing in the dark. It makes the whole experience of grilling seem better.

This morning, 10ish, I put 5 butts on the WSM to feed a small crowd of 60 at church tomorrow. I packed a pretty good MM with a little apple and pecan and for safety's sake on a windy, windy day set the guru to run a 280 temp. After checking a few minutes ago they were hanging tight at 180 or...

Taylor, We do them plenty, too. My favorite (natural breasts, too, please) is to season the meat just before grilling over high heat. Pound the breasts to even thickness; we like the 1/2 to 3/4 size. Have a pot of melted butter with lots of chopped basil in it, enough to almost be a paste...

Mike, The link is safe. Bit.ly is a program that shortens urls to itty bity so you don't have foot long addresses. I, too, am cautious, but I promise this one takes you straight to the page on Food Network.

B, My bbq life changed when I started using this sauce from Food Network Magazine. It rocks and people rave. Give it a look. http://bit.ly/11yx02R

Great job, Bob! In my experience there is a nuance to flavor called "satisfaction". The more one has to work to accomplish the food and the more satisfied one is with the effort and outcome (the "satisfaction" factor), the better the food tastes. That pork looks incredible and very...

Levi, What is that second rack? That looks like what I'm thinking, to maximize the space of the second rack. I was thinking a regular 18 inch kettle grate elevated 3 to 4 inches above the cast iron grates with bolts, as you do. Is your rack another 22 inch rack? Can you still put the lid...

Thanks for the ideas, friends! And as it happens, I'm not just Baptist...I'm a Baptist minister! But that matters not to me, because I believe God has so many more things to think about than what you or I drink, to moderation, of course. It's spelled H-E-R-E-T-I-C. On to the point, I like...

Friends, I'm working on an idea to add a second grate to my performer mainly because I need more room when I do chicken wings. My crowd eats a lot; I need about 50 and I can get thirty on an indirect cook. I'm guessing I can get at least 20 on a second grate. What I'm considering is an...

Tony, yep! I send people to this site day after day, at church, in the grocery store, in the bank, wherever. I tell them, "If you want to know how to grill or smoke, this is the only place to go." I ought to get a commission!

Last week I came home for lunch to find a medium water flow coming out of my garage ceiling. Not good. A couple days later when the insurance adjuster was present he marveled at my stack of Kingsford. "Like to grill?" he asked. "Grill and smoke." I answered. He proceeded to tell me his...

M, I'm with a lot of other posts. I reuse charcoal all the time, but only on my grills. I have found that when I use leftover charcoal I get a hotter heat. My current practice is to keep a bucket with any leftover charcoal in it. When I cook next time on a grill I light half or 2/3 of a...

Ron, if I'm doing butts and only need one rack I always use the bottom rack. I think it gives a more moderate heat, protecting it from the heat that congregates at the top of the WSM. I have no proof of this, but it makes perfect sense to me. So I use the bottom rack a lot, for one or two...