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I guess that's a good excuse to buy more pork! :) Thanks! Badia is actually one that I see sells a lot on Amazon, too. Thanks! We don't belong there but I might check them out.

Agreed Tim - I live in MD and so I am used to using McCormick which I trust. I think I would buy a small size of any new brand before committing to a pound of anything.

Thanks all - good info here.

Thanks all - no wincos or savory spices either, but we do have some local Indian / Pakistani stores I might try as well.

Thanks for the input all! Never heard of Penzeys but will check them out and compare to Amazon.

My local ACE stocks both Weber chunks and another brand that's cheaper but I forget the name. Home Depot sells it too but I haven't tried theirs yet.

Hi all - just wondering where everyone is finding the best deals on spices in large amounts (14+ ounces). I am going through a boatload of paprika, cumin, mustard, etc. Amazon looks to be the best I can find so far, from looking online Costco seems to carry only one main brand. Thanks!

Good luck! You'll do fine.

Finally! :)

Thanks Darren - the meat has been stalled around 155-160 for almost 3 hours. I just added fuel and figure it's got to be done in a few more hours tops!

Thanks Bob - I will check them out.

Is Costco cheaper than Amazon? Also this pork is taking forever! The wsm dropped to 180 overnight while I slept for a few hours. Pork is at 165 now, about 13 hours later.

Bob, thanks - yes it's bone-in. I have been looking at getting a vacuum sealer. Probably the next time I see a good sale.

Yep! Both rubbed and on the smoker!

Yeah, I have to cut it in half - no way it's fitting on my 18.5" otherwise 😀 ETA oops - just opened it. it IS two wholes. Thought it was one huge shoulder.

Well, both of my local stores were out of brisket so that will have to wait for next weekend. But guess what was on sale. Pork! This sucker is almost 22 pounds! Smoking it tonight.

Hi all - I am thinking of making a brisket in my WSM, this will be only the 2nd one I have done. Since it's just my wife and I eating, I am thinking of doing three things: 1.) Cutting the flat in half and smoking it, along with the point 2.) Freezing the point to make burnt ends some other...

I made this yesterday and it turned out great! Made a total of 3 batches of marinade, one without oil which I marinated the chicken in for about 8 hours. The other 2 batches with oil I used on the chicken which I indirect grilled at about 375 for 30 minutes or so followed by maybe 5 minutes of...

I've been throwing my WSM grates onto my genesis for about 15 minutes @ high then hitting them with a brush, letting them cool and putting them back on the WSM.

So I am going to make this on Saturday on my Genesis, probably 1 whole chicken cut into halves - looks like I'll make 2 batches of sauce, one without oil for the marinade and one with for the baste. After reading about 20 pages of this, I am thinking indirect heat for 35 minutes or so around...