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Looks awesome. I've always wanted to try that.

Gin and tonic for me today!

Since you're into the details. I have the OTG kettle with the "ring" on the back to hold the lid and a thermometer in the handle. When direct grilling, I set the grill grate with handles on left/right. The bars on the grill are lined up pointing away from me and that works best for a...

Kind of a religious debate between lump and kingsford. I tried some Stubbs hardwood briquettes with succes and lump as well. I don't notice much difference in the end product taste since I use smoke wood with both. Burn temps are significantly different so you'll have to learn your pit...

For Ribs I don't sauce so i like some savory. Hard to ask this group to add or subtract only one ingredient. If I go basic simple I go with red chili, black pepper, and onion powder 4 tbsp Kosher Salt -2 tbsp White granulated sugar 2 tbsp Brown sugar -2 tbsp California Mild Chili Powder +...

My wife likes less smoke than a CBJ :) I cooked 2 chickens in my WSM with no wood at all. But my wife accused me of sneaking a few chunks of wood in during the cook. So the WSM does have residual smoke flavor and chicken will suck i up for sure.

I usually raise the coal grate on my kettle using firebricks and the coal grate from my wsm. This puts a chimney of lump right under the grill grate depending on how you pile it up. That will sear the heck out of anything. I just did a bone-in Rib eye using reverse sear method and cowboy...

I never turn off the tank and with rubber hoses etc I probably should. However it's a pain to reach on my gasser and I've usually got a load of hot food I want to get on the table. I'm sure there is a youtube out there capturing this type of disaster. However mine is outside so if it did...

In Japan they "cure" using Kombu, dried kelp that is slightly rubbery but not on a big steak or brisket. usually fish. Are you wanting to avoid the sodium intake for health reasons? I ask because there are other types of salts besides the usual sodium choride that have similar properties...

Welcome to the best WSM knowledge in the world! I'll be lookign for some motorcycling directions this Summer in Tennesee. Maybe I can stop by and pickup some ribs!

I've been perplexed myself by the notion of blue smoke. I bury some chunks in the unlit charcoal, add lit on top (minion) and add a chunk on top of the lit. The "tons of white smoke" seems to calm down after about 15 minutes or so and does not cause any oversmoke flavor. Though you should...

5 South Main Street Hanover, NH http://www.3guysbbq.com/ I was in Hanover New Hampshire (Dartmouth College) and got a tip on a relatively new BBQ joint in town. 3Guys Basement BBQ is in the basement of a building on Main street and it was great. Blues music and good grub. I had brisket...

+1 on the higher heat from chicken. Even though your temps were 280 when you put the chicken on, that much meat will drop the temp. You had the vents shut already so that dropped it even quicker. If you do minion it would have had enough fuel to come back. When I do chicken I put in 3/4...

+1 on check the therm. Also, do you live above 4000 feet altitude? Did you put hot/boiling water in the water pan? Cold water would hold the temps down. You have a lot of meat in there so it might take a little time to get up to temp but should hold there with the door shut and all vents...

What's in your rub? What fuel are you using? What smoke wood and how much are you using?

Did the orzo stick together enough to pick up the roll? These look delicious.

Perfect. I was wondering what to do today so now I'm heading down to sam's club to get a butt.

Don't use as much herb rub on trout as salmon since trout is more delicate. I like to filet trout with skin on one side. rub with kosher salt. If you want a little more spice apply some smoked papriki, red pepper flakes or red chilil powder to the filet before the salt rub. use the spices...

I had never seen the rules from the Texas Gulf Coast BBQ Cooker association: http://www.tgcbca.org/rules.htm an excerpt....Sounds like a nice style of competition and I'm curious how they divide up 2 half chickens at the judging table. Scott P I'd have no hesitation to tear right into yours...

the color is gorgeous. I think the red from rasberries makes it a nice deep red/purple color. Wing tips look ok to me and I dont' think anybody eats the tips. If you do foil the tips make sure the foil doesn't stick to the tip from baking on the sauce or whatever. Then your tips might be...