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Harry, Do you ever foil your butts in competition to speed up the cooking process? What are your thoughts on foiling vs. slow cooking the butts? I foil mine quite often at home due to time constraints - usually cook three hours unfoiled and then foil until tender. The end result usually turns...

Stameys is one my favorites here in N.C. The BBQ is cooked fresh daily over hickory wood with just a touch Lexington style sauce added. www.stameys.com

This is not "low and slow" but Ed Mitchell cooks some decent ribs at his BBQ joint in Raleigh, "The Pit". He recently shared this recipe on local TV. Recipe: Ed Mitchell's Ribs at The Pit What you need: 8 whole racks of spare ribs 2 cups of your favorite rub seasoning 2 cups of your...

I grilled pork chops on mine last night. I placed the charcoal grate where the water pan usually sits and then placed the charcoal ring on top of the grate. This setup give you about 7 or 8 inches of clearance from the top grate - good for a medium hot fire. I usually cook for just three...

I've tried the BBQ at the The Pit but not the ribs. The BBQ was really good so I might try the ribs next time. The Pit is certainly not your typical NC BBQ joint. Very classy and a bit pricey but not a bad place to visit when you want to splurge a little.

John, I've been cooking on gas and charcoal grills for many years and turned out some decent BBQ. After I got the WSM there was no going back to the old equipment. No babysiting - set and basically forget. Absolutley the best.

When I don't make my own, I really like George's BBQ sauce. This is made here in N.C. and is basically a thin Lexington style sauce. Really great on pulled or chopped pork.

OK....You talked me into cooking ribs this weekend! Those look terrific. Do you like that Dizzy Pig rub? I've never tried it - I usually just throw together a basic rub using paprika, onion powdwer, garlic powder, black and red pepper, and salt.

Food Lions in the N.C. area have boston butts for $.86 per pound. I picked up two butts tonight for the weekend and might get two more for the feezer. These are cryo-packed and NOT enhanced! Not sure if all stores have the same sale or not but this is a real steal in this area.

I just got a good deal on a boneless pork loin and was looking for some suggestions on cooking it. What would be the recommended internal cooking temp? Smoke or grill? I'm planning on slicing it for sandwiches and would like to keep it as moist as possible. I prefer butts but thought I would...

I think he must have the 2009 WSM as I do. The new water pan is much deeper than the older model. If you try to fill the charcoal ring past the top of the ring, it will come into contact with the bottom of the pan when assembled. I just fill mine level to the top and use a Minion start, which...

Bryan, The meat loaf looks great. I cooked one about two weeks ago and added 3 chunks of apple wood. The smoke flavor was a bit overwhelming. Next time I will go with charcoal only. The ground beef just absorbs too much smoke.

Steve, I usually end up foiling my butts after about 3 or 4 hours due to lack of time. They always come out very moist with a good smoke flavor. Yes, you give up the crusty bark but the bark gets soft anyway once you refrigerate the meat. I also cook at a higher temp than most people -...

Any suggestions on how to smoke a boneless pork loin and keep the meat moist and tender? My initial thought was to cook until about 165 degrees and slice thinly for sandwiches. Would it help to foil the loin for an hour or so after removing from the smoker?

When you do the high heat method, do you use an empty foiled water pan? How hard is it to control the cooker temps?

Tony - the boneless picnic turned out great. It was a rather lean cut so I injected it with apple juice prior to putting it on the smoker to help keep it moist. Chris - after chopping the butt I mixed in some more rub and a few tablespoons of a thin, lexington style sauce. The butt was very...

Last night I put a 7.5 lb. Boston butt and a 4.5 lb. boneless picnic on the WSM around 8:00. The boneless picnic was 170 degrees by 11:40 so I pulled and wrapped it in foil for about an hour before slicing. I let the butt go until 6:00 a.m. this morning and it was 205 degrees and ready to...

I was considering buying a FS but thought I would try out the ziplock gadget and give it a try. Not sure how good it really works.

Jason, Do you ever have trouble with the meat burning on the bottom rack without using water? And what temps do you run your smoker when not using water?

Has anyone tried using wood from a Water Oak tree to smoke? They are part of the red oak family and very abundant down here in the South. Thought I would ask for feedback before I tried it.