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I have been asked to prepare pulled pork for a neighborhood party this weekend. The guest total is 20-25 adults and 11-12 kids. There will be hotdogs for the kids, so my inclination is to base how much I smoke on the adults attending. I've reviewed the serving recommendations on this site and...

As the big day approaches, I'm anxious about what temperature to cook to. I've seen a range of recommendations ... 160 (breast) ... 170 (thigh) ... 165 (either) ... frankly, it's confusing. What do you think a good target temperature (breast and/or thigh) would be? Also, I may need to hold...

I'm thinking about smoking some turkeys as gifts this year. Any recommendations on how to handle the turkey post-smoke? I know it would be best to deliver it hot off the smoker, but that wouldn't always be possible. I'd appreciate any ideas. Thanks!

I'm planning on smoking 4 butts overnight (Thursday), pull on Friday, refrigerate, and serve at a party for 35 or so Saturday afternoon. I'm guessing the 4 butts are two at 7 pounds and two at 6 pounds. If I operate at 250 (lid), am I looking at 10-14 hours (1.5-2 hrs/lb ... based on largest...

I cooked some ABTs for the first time last night. My family's not into spicy food, so I just never got around to making a batch. Feeling like I've been in a grilling funk lately (cooking the same tasty recipes over and over again), I decided to grab a few jalepenos and jump in. I planned to...

I'm trying to think of good ways to give barbecue as a gift this holiday season. I have two $10 gift exchange parties (one for work and another for family - both are the type where gifts are opened then stolen/traded). I'd also like to find a way to give barbecue as a gift to close friends...

I recently used the Minion Method to smoke ribs and noticed a considerable amount of bitter, acrid smoke coming off the smoker when first assembled. I used a small amount of apple wood. The smoke smelled exactly like Kingsford when it first lights. I noticed the same bitter/acrid taste in the...

I'm curious how you come up with new recipes for a book. Do you intentionally try to develop recipes for a book ("I need to come up with another rib recipe!") or do the recipes naturally develop out of a sense of exploration and then one day you discover that, hey, there are enough unique ideas...

It is a pleasure to join the chorus of praise for the work you have done. I have yet to get a copy of your new book, but my birthday's this Saturday so I'm hoping that I'll soon be paging my way through your latest offering. When grilling I often have a "Grilling Beverage" either in hand or...

Hello Dr. BBQ and thanks for sharing your knowledge with us! It seems that competition techniques and styles change or evolve over time (e.g., injecting and simmering chicken). I wonder if once everyone begins using a particular strategy it becomes "old hat", setting the stage for something...

As a beginner, learning my way around the WSM, I'm curious how those with experience might rank the "difficulty" of barbecuing the different meats. Often, newbies are advised to inaugurate their WSM with a butt ... "very forgiving" is often the reasoning. Personally, I went with shorter cooks...

This weekend I opened a cryovac package of baby back ribs and two of the three slabs had these small, separate "knuckle bones" (for lack of a better word) at the end of, and inbetween, the rib bones for about half the length of the rack. I've never seen these before. I removed a few of them...

I wanted to thank everyone for their help in planning for a big family barbecue this past weekend. I ended up smoking two butts two nights prior to the gathering. These were my first butts, so I learned quite a bit. Most notable was how difficult it was to measure the temperature. The largest...

I'm planning on preparing a batch of "Bush's Beans" Chris describes on this site at the same time I'm smoking several racks of ribs. I wanted to place the beans on the lower grate in order to capture the drippings from the ribs which will be on the top grate. The recipe calls for the beans to...

I'm planning my first (and second) butt for this weekend. Coincidentally, an order of Texas BBQ Rub #1 and #2 was delivered last night. I think I'll rub the butts with the #1 rub. Any suggestions on what type of mop to use that would pair well with the Texas rub?

I'm relatively new with my WSM (3 smokes - two baby back ribs, one turkey) and like most newbies, I'm thrilled with the quality of the barbecue. Memorial Day weekend, my wife and I will be hosting her family for a get together. Call me vain, but I would LOVE to wow her family with some terrific...

Failing to find a "Dumb Question" forum, I'll post my question here since it pertains to smoking ribs. I'm still learning the WSM ropes and conducted my second smoke of baby back ribs yesterday. I must be learning something (old dogs can!) because during this smoke I didn't experience a...

How many 1/3 cup foil pouches of BBQ Delight pellets should I use for ribs (baby back)? I've used pellets once (1 foil pouch) ... for a turkey ... and while the amount of smoke seemed light to me, the results were great. I searched past discussions and discovered that for brisket/butt, it was...

I'm nervous, but today's the day for my first smoke. I assembled the WSM earlier this morning. Simple. Two racks (2.5 lbs/each) are lightly rubbed and resting in the refridgerator. Around 12:30 (in one hour), I planning on filling the charcoal ring half way with unlit Kingsford, then adding...

I'm new ... and I'm lazy. I purchased two racks of loin back ribs ... and ... (whisper) ... they're "enhanced". I searched the forums and discovered that enhanced ribs can be salty, so I should either use a rub that contains no salt or, at least, cut back on the amount of rub I use. Are there...