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Well I got the 10 racks going. I need some of you veterans' advice. Dinner is set for 6pm. Ribs went on a little late at 1:30pm. I've had a lid temp of 235-240 for the past couple hours. I'm about to bump it up but was wondering about what temp would get me closest to dinner time... it's...

Greetings everyone, Doing Thanksgiving tommorrow(Sat the 22nd)at Moms tommorrow and she wants me to do BB. I need to get 8-10 racks on the WSM at once. I've only done BB's a couple times and was wondering if anyone could give me some tips on doing this many at once. I'm wondering...

Hey all, Having a party tommorrow serving pulled pork(amongst many other foods cooked by other 'Dads')to about 60 people and need some sauces to go with it. I've never made my own just used store bought. I would like to offer a couple different kinds. I know it's impossible to please...

I did a search and found a little bit of information. Mostly it was on reheating vac-sealed bags in boiling water. In my case I froze 4 pulled butts in two of those big 2 1/2 gallon zip-lock bags. I will be reheating them tommorrow noon for consumption. I took them out of the freezer last...

Just got them off the WSM. Need to finish them in the oven. Do I foil or just throw them in? ron

Hey all, Been awhile since I've posted here. Hope everyone is eating well! Haven't smoked anything in quite a long time until this morning. Put on 4 butts around 6:30am. Filled basket with unlit charcoal/smoke wood and then put on 32 lit briqs. I run the WSM at 225 to 250 with...

Hello all, I have a Summit platinum and am considering just leaving it outside(with the cover on). I would just like to get it out of my garage really. Anybody out there keep there nice shiny grills in the elements? Just wondering if it would hurt the longevity of my grill.... Ron

Anyone know what is a good measure to go by for portioning out pulled pork? I like to give it away, and now that I have a digital scale I can be a little more accurate. I'm sure some kind of chart exists that has amounts for men, women, and kids. Getting ready to bag it and was curious...

Well normally I go by the lid temp but I checked all my Therms today and my lid therm was toast. About -25* off. I now see why my chickens took so long to cook last week. Anyway I'm now using the probe thru a cork at the top grate. It's about 2" in from the edge(between edge and butt) and...

Do I need to do anything different? I usually use my left-over coal just for grilling. How will it affect the WSM? I'm going to do some pork butts FWIW... ron

Called Sams they want $2.76lb. Is that in the ball park? I've only done one brisket and I don't remember at all what I paid. That is the cryovac price, not case price. Does anyone know how many come in a case? thanks, ron

I put 8 birds on this morning. Going to pull them and freeze for sammies. I went the quick and dirty route today. 1)Fired the WSM 2)Did a quick trim of the chickens(no gibs or necks in these twin packs from Sams) 3)Quick rinse and let sit until smoker was ready(I did not pat them dry)...

....about the amounts. First off, does the ts mean teaspoon or tablespoon, secondly, for 5 pounds of meat(this is what the recipe calls for) how much tenderquick do I use? Randy's webpage calls for 1 ts of tenderquick, but the tenderquick bag says 1 Tbsp for each pound of meat. Maybe I'm...

Hello all, Getting ready to do some venison jerky for the first time. I've found some good info on this forum. Going to go with 'Randy's' recipe's, except I'll be using venison. This should be ok right? Also, would it be easier to do on an electric or propane smoker? Will there be a...

Well I just did my first briket. Haven't tasted it yet as its resting. If it came out alright I'll be a little surprised. I bought it two Saturday's ago and it sat in the fridge for a week , wrapped in its cryovac packaging. A week later on Sunday(two days ago)I rubbed it with the BBQ Bible...

just curious is all. I'm actually trying it out right now, but I don't have a control group, lol. Just doing some chicken breasts marinated in lawry's herb & garlic 30 minute marinade... ron

They've been on since 8:30 last night. I checked them here and there until 1am before I went to sleep. Woke up at 4am(no alarm, just woke up) temp was at about 210*. Took off middle cooking section and stirred coals, temp shot up to 245*. Tried to go back to sleep but couldn't(I work the...

Any in this area know where to get a variety of smokewood? Besides hickory and Mesquite all I can get around here is apple. I know many use an online source, that would be fine too. Thanks, Ron Ps. I know some members use those wood pellets. How do they compare to chunks? Do they do as...

Is it neccessary to marinate the butts overnight with a rub? I just picked up the butts today and want to get them going by tonight. I have a bunch of Dizzy Pig rubs(haven't used them yet) or I could make one up per someones recipe I guess. Any ideas? I will be doing my first brisket...

Hello all, I recently started a new diet due to a medical condition, which prohibits sugar. I want to do the appetizer salmon but without the sugar how would it come out? Also, what about all other brines which require sugar, like brining a turkey or chicken or somehthing? Is there a...