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Had the chance to spend some time with my daughter refurbishing this CharQ I bought for occasional picnics by the lake.

I own Paul Kirk's book, the 175 sauce one, I had planned on using it this weekend...unfortunately due to circumstances beyond my control, I'm not in possession of it (thanks to a scheming brother in law I think, but that's another story)...on page 34 there's a mustard recipe...I need it...can...

I've searched and read most of the EZ Que vs. Weber postings. It seems that the EZ Que is a better product. Unfortunately, the 8 inch isn't available on their site. It could be argued and likely will be until the end of time the benefits of the EZ Que over the Weber, although the Weber...

Is there any benefit to mixing lump charcoal with briquettes and then running the cooker using the Minion method?

I'm considering cooking a 6.5 pound butt and two racks of ribs. I was going to set the butt on an overnight course...I'm wondering what others experience has been in terms of adding the ribs...specifically at what point did you add the ribs? How much fuel did you need? et cetera. I'm using...

Here's the setup... 1. Remote therm says internal temp on a 3.2 lbs brisket is 175 2. WSM temp has been steady at 250 for 4.5 hours. 3. Don't have another therm to stick in the brisket Should I fall on the side of mathematics or remote therm and trust my instincts and take the brisket off?

Ok. For those of you that have never been to Tuscaloosa AL, there is a restaurant that serves White BBQ sauce, named the Cypress Inn. I've heard of the one in Huntsville, and I'm sure it is tasty but I grew up in Tuscavegas so I am partial to this one. Anyway, I had a family pack of...