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Joe, I always have leftover baby backs, too, and when I let the guest take them home I wrap them in foil and tell them to reheat them, in the foil, at 350 until they are hotter than warm, about 20 minutes, then open the foil and heat another 5 minutes. It's the way we do them in our home and...

If you want a great NC sauce, I suggest this sauce from Food Network Magazine. It is my go to, staple, make everybody happy sauce. http://www.foodnetwork.com/recipes/food-network-kitchens/north-carolina-style-vinegar-barbecue-sauce-recipe/index.html

J, Preference is everything. I too don't foil, and my ribs are universally (in my little universe anyway!) loved. And I too noticed a difference the first time I foiled, so I never went back. I'll take the bark and bite, as one comment called it, and make me and mine happy. But I encourage...

Thermoworks makes an excellent unit that monitors food and smoker temps, but it's not wireless. Good luck on your search to find a good unit that satisfies.

Friends, I'm smoking some butt tonight to serve to the in-laws tomorrow; paw paw got a new knee last week and needs the break. I know I'll have some leftovers and need a suggestion or two. What I really want is to make some tacos with the pulled pork in the manner of great pork tacos I have...

Hey friends. The charcoal grate on my 18" wsm is about to bite the dust. I was in HD yesterday and they had a full box of charcoal grates for the 18" one touch. Is that the same grate as for the wsm or do I need to order a special size? Thanks for any help and insight.

I went to my local Lowes today, just to take a chance, and they had a lot of KBB at the door but still priced them at 19.99 per 20 lb twin pack. I asked them when the sale would start and no one could or would give me an answer. I'll keep checking in.

Marty, I've done 6 butts of 8 lbs each on my 18" wsm, but I had to use skewers to hold the butts up and keep them apart. It wasn't much work at all to add the skewers, and they were super easy to remove when the butts were done, and they made all the difference in the bark by keeping them...

Fritz, If I see any gunk on my wsm grates I toss them on my grill after a cook and let them burn off. Works like a charm, with little or no waste.

Most folks will tell you, and I'd agree, that any benefits of the smoke via wood was done in the first hour or two of the cook. As for the pull temp, temp is helpful but shouldn't be your final decision maker. Pull the meat when your probe, or a fork, or a knife, or anything with a sharp edge...

Thanks all. The sausages were OK to me, pretty good to the family. For me it was the richness of the Italian sausage that was out of place. I'll try something with more of a bite next time. As for the side, I went with something simple: tomatoes cored and stuffed with bread crumbs, cheese...

Carl, These are just my answers, but there are many others for sure. 1) When I started I tried many, many rubs with varying successes, but now I've settled on a rub from Weber's Big Book of Grilling: 1 T Paprika 1 T firmly packed light brown sugar 1 1/2 t chili powder 1 1/2 t ground cumin 1 t...

Bob, to make it easy for my kids (8, 10, 12) who are really good eaters but still kids I plan to use Italian sausage, but I may toss in something else for my wife and me, something not too spicy but with a bite (no pun intended!). Hash browns sound great.

Friends, Last night I found a treasure trove of good info on a web site called Serious Eats. Give it a look. One recipe I found, which I know many of you have a variation of, is grilled sausage. I plan to grill some sausage with peppers and onions tonight for the family. It will be a first...

Friends, I've been wondering lately: I have my comfort zone smoking butts and ribs down cold (no pun intended). I am determined to produce a brisket worth eating consistently this year. But back to the question. My smoked butt, using my method, take 2 hours per pound and I love them that...

Chicken for sure, and I'm always looking for ways to add flavor while preserving health to grilled chicken.

Jeff, Screw "properly". People who eat my ribs rave, say things like "the best I've ever eaten", ask me to do them for them again and again, and more often than not what are the ribs doing? Falling off the bone more often than not or pulling off easily. Is that "proper"? I couldn't care...

RC, It's the only way to go for me. I have two bricks covered in foil on the ground, I set a cube on the bricks, a full chimney over the cube, and voila!, ready in 15-20 minutes. By the way, I have a standard brick broken so it's only 2/3 tall. When I smoke and need just a handful of coals I...

RC, It's the only way to go for me. I have two bricks covered in foil on the ground, I set a cube on the bricks, a full chimney over the cube, and voila!, ready in 15-20 minutes. By the way, I have a standard brick broken so it's only 2/3 tall. When I smoke and need just a handful of coals I...

Dwain, Now you're talking my language! That's my birth neighborhood, and I lived that life for my first 25 years. I'd say I experienced 6 or 7 of those events every year for most my teens and 20's. No matter how many butts I smoke I can't recreate those experiences or memories.