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Hello; Getting ready for my 1st brisket/butcher wrap/AF/50-50 salt/pepper rub. For those that have tried, do any of your guests find that the pepper may be too spicy? Specifically children. I am thinking that after the hours cooking and the sitting in the paper that it would flavor it...

Happy Holidays fellow cookers! I have a full Prime tenderloin roast. I made an error in trimming the roast. The fat/butt end of the roast was falling apart, so I cut it off. I essentially have a long 15" trimmed roast and the surrounding muscle from the big end. When I sear/indirect roast...

Thank you gentlemen, I really appreciate your advice and feedback. Well - I decided to forego foiling. I just do no want to try a new method with a party of people at risk. I have 6 slabs, rolled and going for the 5-6 hour standard cook at 225-250. I will try foiling on a 3 rack smoke...

Hello. Been smoking with my 18 for 12 years. I have never foiled. I think it is time to try. Tomorrow I have 6 STL slabs going on and I roll the racks. If I decide to foil (probably the honorable Harry Soo method), how do you recommend that I foil 6 slabs at once? If they are rolled, when I...

Thank you very much Vincent! ~ Sean

Hello I am starting to get a flaking on the inside of my 18.5. I have had this for 12 years and never really scrubbed it. What is the best way to knock this down? Wire brush? High power water (car wash)? How clean does it need to be? I looked around on all the resources, and could not...

Hello; I always roll my BBs when I do 3 racks. Today I am doing 2 racks of spares. I have never laid the racks flat. I will not be foiling. Questions: Smoke intensity in the ribs vertical vs. flat? Cooking time any different? Anything else I should know? Thanks! ~ Sean

I think you are right - I was using Chris' as an example. http://www.virtualweberbullet.com/turkey5_photos/turkey8.jpg

yes - it was in the center of the breast when I removed it. Here are some pics. I brined for 8 hours, then air-dried overnight. You can see how good it looked on the grill and when I pulled it off after the false reading at 165*. And the final product. The turkey was better the 2nd day - loved...

thanks everybody - great feedback. Since my iGrill probe is about 4", and only about 3" of the probe was inserted - could that have caused an incorrect reading? I assumed it was the tip that gave the temperature reading. A friend of mine who also used that iGrill made the guess that the...

Apparently the probe was not deep enough. Even after I put it in the oven at 400*, pulled it out and looked at the half carved breast it was still too pink. Flavor was decent - not my best product.

So frustrating - I did a 7.5# Bone in breast. Temp probe in both breasts registered 165*. Let it rest for 20' and started slicing and the bird was not done yet. It is in the oven - but I am afraid to trust my probes now. Sure looks good.

good luck - I also have a 7.5# bone-in breast - however, it will be 87* in San Diego tomorrow. I think I will go with 1/2 unlit and then pour the full chimney over it with 1 chunk of Apple, 1 chunky of Cherry and maybe a 1/2 chunk of hickory.

I read this from the NY Times, thought you might find this interesting. http://www.nytimes.com/2014/09/28/magazine/who-made-that-charcoal-briquette.html?_r=0 ~ Sean (wasn't sure where to post this)

Hello; I am doing (3) 8# (pre-trim weight) bone-in butts. I will do a Mr. Brown, TBD rub and a Cochinita Pibil. I have read for hours many recipes, styles and variations of the CP. I am fortunate to have access to the authentic ingredients (banana leaves, achiote, sour OJ etc) and I will hold...

Thanks for the help Chad. I usually flip half way, but since these were smaller I probably did not need to.

Up at 4:30 am, and the pork went on at 5:10. 9 hours in and both are holding at 186* and 187* - right on schedule. I would say I have averaged 255*, some spikes as high 275*. I am doing one butt with a Smoking Guns Sweet Heat rub and the 2nd butt I am trying to emulate Korean flavored pulled...

Thank you guys - going for the 5am start. ~ Sean

Hello; I know that every smoke is different and a lot of things can happen. I have a dilemma that I am looking for your advice. Guests for dinner Sunday night at 5:30 pm PST. It is 8:30 pm PST. A) Do I start these butts tonight around 10:00 pm? B) Or wake up at 5:00 am and put them on...

Hello; My first attempt at 6 slabs in my 18" WSM. I have have good success at 3 rolled on top. Questions: 1) Will the bottom rolled racks dry out faster and/or complete faster then the top rolled racks? 2) SHould I rotate from bottom-to-top halfway during the cook? 3) Any significant time...