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I always felt that mustard improved the "texture" of the bark.

The WSM in my opinion is the way to go. Better quality and ease of operation.

Hi Darcy, this one has always worked for me. Pork Baste -------------------------------------------------------------------------------- 1/2 cup apple juice 1/4 cup apple cider vinegar 1/4 cup vegetable oil Place ingredients in a spray bottle and shake well to combine before each application

Hi Chris, I've never done two that small, but 6 hrs. sounds to short. My first reaction was in the 8 to 10 hour range at 225-250 degrees.

OK! I'm going to try this Sunday. This chicken must be real good! I can't wait.

WOW! those look great. I gotta try 'em.

Sounds like a good idea. I'm smoking a couple chickens this Sunday and I'll give it a try.

Hi John, sounds like you had a good smoke. You're making me hungry!

I wonder if raw chickens added on top grate would be a problem if I've got beef on bottom, or should you always keep the chicken on the bottom grate? Not sure if this is even an issue.

Hi Greg, I just did two 7 lbs a couple weeks ago. 15 hours at 225-250. My guess is you might be around 14 hours with same temp and conditions. I have a gas grill thermo I set in the top vent (check ""operating tips"" on this site) and a Weber remote meat thermo to check meat temp with. Heat...

Hi Phil, I've never tried more than six slabs on mine (rolled 3 on each level). The rack I have only holds 3 also (6 halfs), but you may be able to rack 3 and roll one or two on same grate. Only way to find out is try 'em on for size!

Don, tacos sound like a great idea. What rub did you use, WRB?

Howdy all, I've got a 4.15 lb. beef chuck under blade boneless pot roast I plan on smoking this Sunday. Any reason I should smoke any different from a larger chuck roll? I'm not sure on this smaller cut. Thanks.

Nice going Mike! Looks great.

I like to cook BB unfoiled for first 3 hrs., then foil for 1.5 to 2 hrs. Put a little apple juice and brown sugar in the foil. Take the BB out for the last half hour or so and sauce if you like. Works good for me.

Hi Phil, I agree with Clay. When you foil, put a little apple juice/brown sugar mix in the foil. 3.5 hrs doesn't sound long enough. 4.5 to 5 hrs between 225 - 250 degrees.

Howdy Dan, what gloves and rub are you talking about? Is there a website? Thanks.

Hello Matthew, the smoke went just great! Right at 16 hours. The WSM worked like a machine. I vac sealed and froze some leftovers to take with me to Lake Chautauqua NY this weekend for a camping/fishing trip. Sorry it took so long long to reply, my computer crashed. The wife took some pics...

That hurts, Dan. LOL

I've got two 7lb butts and everything ready for tonight. Plan on starting at 10pm and going about 16 hours or so. I'll see if the wife can help me download some pictures. The weather is perfect. The only thing I need to figure out is what to drink and listen to!