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First pizza pie on the Kamado ... moving to the dark side! One for the boy, pepperoni & cheese And a couple of others ... Pies were great! Kamado is awesome. Gotta work on a bit more color on the top of the crust. Kamado was fired up to 550 or so using maple lump charcoal and an extra...

Beef Ribs on the WSM ... It was a busy weekend! I bought the rack of ribs from the local supermarket discount bin a month or so ago and had them in the freezer. Thawed overnight, they were ready to roll the next day around noon. With little time for prep, I removed the membrane and rubbed...

Pork chops with roasted sweet potato home fries Chops with Bad Byron's Butt Rub and Maple Pepper Sweet Potato home fries Grilled Glazed Plated: Pork chops with roasted sweet potato home fries

I found a meaty looking rack of beef ribs at the store a few weeks back. Rubbed with my standard rub, jacked up with more fresh ground pepper. Taking on a bit of color after 4+ hours Some friends joined in the smoke bath ... but that's another story. Glazed and resting Sliced and...

Finished making 5lbs of bacon over the weekend. Used a simple salt/sugar/Instacure cure then finished half with maple pepper sugar and the rest with chipotle maple sugar. Smoked to 150 degrees with apple and hickory. Chipotle Maple Sugar Version Maple Pepper Sugar Sliced and ready for...

Did a little cooking today. Started with some spent grain bread, moved on to some sausage and a small rack of side ribs and finished by stuffing a Barking Squirrel up a chicken. Rib breast bone trimmings will end up in either chili or some BBQ beans, smoked sausages will end up in the pasta...

A while back I did some chicken thighs. This time around, I decided to prep them as if they were for competition. I don't have any prep photos, but let's just say that it isn't pretty. First off, I removed and saved the chicken skins. Next, remove the bones and trim up the pieces. Since...

I've done back bacon a few times and wanted to try something a bit different. So, side bacon it is! The 3lb slab cured in the fridge for 6 days with a dry cure of salt, brown sugar and a touch of Prague #1. Once it was rinsed, it sat uncovered in the fridge for another 12 hours. On smoking...

Entered my first competition last weekend - an amateur rib cookoff. 14 contestants entered - 2 gassers, 2 green eggs, 3 x 22" WSM's, 3 x 18" WSM's and 4 Weber Performers. 18" WSM's took 2nd and 3rd, with a Performer taking top spot. Here's my turn in box - good enough for third.

After months waiting for an opportunity to try it, everything unfolded perfectly! I'm talking Burnt End Poutine from Boneheads BBQ in Halifax. They don't have it all the time. Usually, you can find the tweet when they do have it. Fresh cut fries smothered with cheddar cheese (think they...

We decided on a quick chicken dinner for Sunday. Air chilled drums and thighs were on sale at the grocery store. We dusted the chicken with our everyday BBQ rub, loaded the WSM with maple lump and a couple chunks of cherry and let 'er rip at somewhere between 300 to 350 degrees. For the last...

It's been a while since my last post - been splitting time between brewing, grilling and work. Here's some weekend ribs : Ran the smoker for the afternoon on Saturday for some back ribs Sliced and ready to go Finished with some smoked, spiced almonds And a night time brew session

Work and life have both been busy for the past few weeks, so posts have been few and far between. That doesn' mean we've stopped eating and drinking though! Chicken Wings My significant other went away for a weekend, so that meant chicken wings for Alex and I. Nothing special - just...

We haven't had ribs for a while so today was the day. No meat on Friday means a craving was in place for succulent pork. The pork in question this week - two racks of back ribs from Costco. After removing the membrane, one rack was dusted with Acadian Maple Products Peppered Maple Sugar. The...

Brined pork loin smoked on the WSM with cherry wood then grilled with maple BBQ glaze. Alex has been asking for some BBQ for a few weeks now. Work has been busy so it has been a LONG time since I sparked up the smoker for a bit of smoke kissed goodness. I had a three-pound piece of pork loin...

A local BBQ place has been serving bacon wrapped meatballs for a while now. We decided to do our own twist on it ... bacon wrapped sausage balls. The sausage is a Spicy Italian from a local butcher shop. The bacon is also from the same shop. We smoked the balls for a couple of hours between...

I've noticed that on a couple of cooks that I am getting some ash kicked up to food on the top grate. I've been fairly consistent with using Maple Leaf briquettes, so that doesn't appear to be the cause. The first time it happened I thought gust of wind, as the weather turned nasty that day...

Here's a quick question that has most likely been answered before. When people give cooking temps in the WSM, is the temperature measured at the grate where the food is cooking or at the lid near the vent ... or does it matter as long as you stay consistent?

Kept it simple for the first go 'round ... Half chickens and Italian sausages. The WSM blows smoke rings around my old little offset smoker. Wondering now what took me so long to get one!

When placing the Maverick (or any other wired probes) into the WSM, what's the general practice: through the top vent (inconvenient if/when lifting lid), betwen the lid and body(possible damage to probe???) or through the access door? All comments welcome. Thanks