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Due to scheduleing issues we had to move Smoke Day 9 back a day. I made 2 pork shoulders and some ABTs. One of the pork shoulders was Renowned Mr. Brown and the other was Renowned Mr. Brown with some Ghost Pepper! smoker rockin' and rollin'. Had to place the smoker on the base of my smoke...

I have a 22" WSM and I was thinking of making some handles for the midsection, but i still want my stock cover to fit over the unit when the handles are on. Do people with midsection handles (either 18 or 22" WSM) still have clearance for their covers?

I've primarily used apple (and a little cherry i think) in my cooks based on the articles on the VB Cooking Topics and my overabundance of apple wood but i was thinking about using some hickory smoke wood that I have laying around. For Smoke Day 9 i was planning on doing a pork shoulder or PSB...

Hey TVBB, Has anyone ever tried to freeze leftovers? I wanted to freeze some leftovers with my vacuum sealer for the long winter months. Matt

Have people tried to vacuum seal and freeze leftovers? I was going to try that to save up some good smoked PB for the long winter months!

Hey Everybody, for my birthday this year i decided to build the smoke shack that Greg Mackiejewski originally design and that is posted on Cold Temp section of the TVWB site. So here are some pics - today its 34 degrees F in Minneapolis and my bullet is holding steady at 254 F on a pork...

I'm hoping to make some sausage in the next few weeks but i only wanted to make ~10 pounds. However, many of the online distributors sell casing in packages that can stuff much more than 10 lbs of meat. Do casings have a good shelf life (if i keep it in the fridge)? thx Matt

Hey Everybody, Just walked into a Home Depot up here in Minneapolis and they have 13 lb bags of Kingsford half off as part of the Red/White/Blue sale going on. May need to check your local listings Matt

For Smoke Day 8 a few weeks ago I made St. Louis spare ribs from whole spare ribs. I have a lot of rib trimmings left over and was wondering what others have done with them. Can i cut out the bone, grind it up with some fat-back and use it as sausage meat?

Hey Everybody - I'm planning to make traditional fajitas for Smoke Day 8 and i wanted to also make smoked peppers (jalapenos, bell, etc.). I can't seem to find any recipes out there for this, does anybody have any advice?

My girlfriend's cousin owns his own tree trimming business in town and we are the lucky recipients of all the oak and flavor woods we can handle. Tonight he asked a me a good question: Which is better to smoke with, dried or 'green' wood? Any thoughts?

I have only had a few smokes since getting my 22" WSM and i've found a lot of great recipes on this site and others. However, i've been wanting to spice up. What do people use to spice things up? A little ghost chilli powder?

I opened my (almost) brand new bag of oak smoke wood and found a few pieces had some white/green mold on the wood. Should i throw out these pieces? or can i burn off that mold prior to assembling the smoker?

I am going to fire up the smoker this weekend when some family is in town and wanted to pull off my first BoB and I wanted to get some feedback on my strategy. I have a 7.5# butt that i'm going to rub with The Renowned Mr. Brown rub and put it on the smoker at 6am (assuming dinner starts around...

Yesterday I completed my first smoke on my new 22" WSM. Everything turned out great due to the great content and knowledge from this site! I used the BRITU rub/cooking method. The only part that went sideways on me was the higher temps during the 2nd half of the cook process. I think a...

I'm up here in Minneapolis/St. Paul and i've been looking around for a place that carries large (10-12 lb) pork butts and full packer briskets. Does anybody know of a good place? I've looked at Hackenmuellers and Von Hanson's and they carry smaller butts and briskets without the point. I have...

I just got my 22 WSM and assembled it last night. While admiring my handy-work i noticed that it would be rather difficult to access the meat cooking on the bottom grate through the access door. During a cooking session how do people access the bottom grate? Do you put the low-maintenance...

I am interested in smoking some home made brats and other cased meat. Has anybody ever tried to smoke cased meat hanging on a rack type setup, kind of like the commercial outfits do? I've seen many people discuss smoking sausage by laying it directly on the grates, and one (or two) posts about...