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I looked through my spices........I keep my spices in a cupboard [in the dark] mostly in zip lock freezer bags. I have some that my be 10 years old. I am considering experimenting with some new rubs. I have some Cowtown Light, Dixon Medium Hot, and Mild Bills Cumin. I hate to throw them...

I sometimes clean my WSM water pan, racks, etc., in my oven on self-clean. Anyone else?

Cool, rainy day in Northern Wisconsin. Time for a pork butt in the offset smoker I saved from the metal pile at the dump. BRITU rub over French's Yellow mustard. Sitting right on 250 after 15 minutes. Photo coming.

I made my final arrangements to judge at the Casino Queen Inaugural Contest on October 18th. Hopefully the Cardinals will be in the playoffs at home that weekend. Anyone else attending? G.

I am looking forward to the "Que at the View" competition at the Island View Casino in Gulfport this weekend. I will be judging on Friday and Saturday. G.

I am considering a water heater insulating blanket now that the weather is so cold in Wisconsin. Can anyone tell me what temperatures they feel insulation would be necessary for a long Minion-Method smoke [225-275 degrees] in a wind protected location. I am going to do a look-see at Home Depot...

I know this is off topic but I need a tried and true "corned beef" recipe. Thanks, G.

I am in the process of smoking two pork butts for use at deer camp which starts here in Wisconsin next Saturday. They will be done in the a.m. Here is my question: #1 Double foil the butts and store them in the frig without "pulling" the meat? #2 Pull the meat and then store it in some...

I think I need a new probe for my Weber Remote Temperature Probe (I believe they are an Oregon Scientific product). Does anyone know a good source for this. Thanks.

Yesterday we made a quick trip to WalMart and at the last minute we picked up a package of chicken thighs. We had a small pork tenderloin in the refrigerator and I thought I would cook something in the WSM. It was kind of a last minute idea. When I got home I washed and dried the chicken...

I am considering making a pot of chili and finishing it off in my WSM with some type of wood smoke. Any ideas? I can get it going in the house on the stove and then transfer my dutch oven to the WSM. I figure that a half-chimney of Kingsford, no water pan and some mesquite chips ought to do...

Has anyone used a beercan type procedure to cook a turkey in the WSM? I was thinking about using my standard BRITU rub and two half cans under an upright bird, etc., using only the bottom grate over the water pan. Has anyone tried it? Thanks.

I am getting ready to do two 4# plus chickens using a beer chicken recipe. I will be using a full pan of cold water. This will be my first beer can attempt on the WSM. Can anyone recommend how many chimneys of Kingsford I should use? Thanks.

I noticed that WalMart has two styles of beer can chicken holders. Is there a particular holder (WalMart, Menards, Home Depot) that works the best on the WSM grates and how many chickens will fit on each grate?

I just received my new Smoky Mountain and I also ordered the Weber Remote Probe with it. Any comments/suggestions regarding this probe. It will be coming out of the package this weekend for our first smoke. Thanks in advance. W.B.