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Family has requested smoked leg of lamb for Easter..... I've poked around this forum a bit looking for recommended dome temperatures and cooking duration - but have not read anything too definite. Seems like this ought to be a dry water-pan, 300 degree cook. Any advice is appreciated...

I've used Chris Allingham's apple brined turkey recipe several times with great results. Apple Brined Turkey Wondering if adding the oranges, ginger, garlic, cloves, etc. to the brine solution after the brine has cooled in the frig, then letting the brine sit overnight again in the fridge -...

Colleagues, Pardon this silly question How should we interpret ounces in a recipe? For example: The Apple Brined Whole Turkey Brine specifies 4 oz. of sliced ginger. Would that be 4 oz. in weight, or 4 oz. per the measuring cup? Same thing with the specified 16 oz. of brown sugar. Is it...

Colleagues, Noticed some heavy deposits of soot and concentrations of grease in certain interior areas of my WSM. Has anybody power-washed the interior of their WSM? Perhaps at a coin wash place for cars? Or is soot/grease build up just a part of the WSM "seasoning" process?

For your purchasing knowledge base.... Yesterday, the butcher at Costco told me they only carry the "Bone-in" standing rib roasts during the holidays . (creatins!) They did have Choice Bone-Less Rib-Eye Roasts @ $6.79 per pound. So I bought one and its in the frig. I'll cook tomorrow...

Howdy, I live in the Bay Area (California). I'd like to try smoking a standing rib roast this weekend. Any suggestions for a good retailer? Does Costco sell? What can I expect to pay per pound? Thanks in advance. -Albert

Esteemed Colleagues, At the risk of sounding like some kind of BBQ bararian , I was wondering if anyone else uses their leather gloves in an "all purpose" sort of way..... 1. I use my leather yard gloves to handle the hot coal chimney. 2. Use the same gloves for all aspects of the BBQ...

My Smoking Brethren, A question on semantics... The butcher at Costco told me that their "Pork Shoulder" is "Pork Butt" Why would a shoulder also be a butt? What gives? -Albert

Esteemed Colleagues, Just some cooking notes to add to your encyclopedic knowledge of the BBQ arts ... My third cook on my new WSM inlcuded Baby-Back Ribs (again) and 2 chickens (again). For wood this time, I tried 3 chunks of mesquite, and 3 chunks of pecan. All chunks were fist size or...

Esteemed Colleagues, Did my second cook on my new WSM The first cook was baby-back ribs. Today's cook was baby-backs again! Cooked 8.6 pounds of baby-backs using the BRITU recipe again. This time, heeding the advice of the many veteran smokers on this forum I did the following: <UL...