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I am debating on whether to purchase an automatic temperature control system for my WSM. I am looking at the Thermoworks Billows and the ProTemp Breezo. I am configuring 2 probe models for both. The price difference is negligible with discounts available for both. I am looking for feature and...

I have been trying to find the right ingredients for a "sweet heat" sauce. For the record, I define that as a sauce that with the initial taste, has a traditional BBQ sauce flavor and sweetness. It then provides a nice zing of heat for a lasting sensation. The problem I'm having is the heat...

I'm currently on hour 16 on an overnight cook of two 7# pork butts, about to hit 195 degs. I have developed a process to load the charcoal ring in a way that I consistently get +15 hour cooks at 225-240 (assuming that there's not a stiff breeze). - I load the ring about 1/3 full, then sprinkle...

I've been tasked to smoke some meat for my granddaughter's 1st birthday party. I plan to smoke a brisket and a butt the day before we travel. I think the butt isn't an issue. Pull while hot, seal tight with foil in a disposable pan, then reheat slowly in the oven moistened with apple juice...

I went to the store today to pick up some St Louis cut spares, but they looked just awful..... they had baby backs on sale right next to the spares for only $0.35/lb more, so I grabbed 4 slabs that look really nice. It has been forever since I have cooked back ribs and have adapted the 3-2-1...

I have a slightly used WSM 22". I used to cater an office thing once a year for 50+ people. Have since retired and my two 18.5" cookers handle all my needs. I cooked on it maybe 3-4 times. New on Amazon is currently $469, I'd like to get $300 for it - it been garage kept with a Weber cover over...

I wasn't sure I would have asked more from my WSM(s) over the last 10+ years, but have just started using a technique that has improved duration and consistency of my cooks. I have used this in both of my 18.5's and the 22.5 with equal results. When loading charcoal into the ring, I fill...

I currently have a pair of 18.5" 's that I've had for years and frequently use them both when I do big cooks. I have a shot at a new 22" with minor cosmetic damage, at a great price. For those that have used (or own both), how do you feel about the 22"er? My current cookers rock - I frequent...

I'm brining two 14#ers for an early morning smoke on Friday. I then have to transport them to the office holiday party. I'll need to pull them about 9am. Holding time between pulling and carving will be 2+ hours. I can keep them hot in Omaha Steak coolers, but wondered how much they will keep...

I'm putting together a "smoked" holiday gift platter idea. Today I purchased 10#'s of cheddar, swiss, and pepper jack. Have 5#'s of almonds. I'm looking for an idea for a meat item I could make / smoke to add to the plate. I know I may have waited too late for some of the options, but thinking...

Just got an email announcing it this morning. Looks like this one is in my price range. Would like some of the Guru techies to look it over before I jump in. Anyone have any info or experience with this one? Party Q by BBQ Guru

I searched and found tons of ways to use chipotle, but not how to make. Basically, I have a glut of jalapenos and looking for a way to preserve or dry or smoke and then preserve them. I'm open to ideas.

I recently bought the ProQ cold smoke generator and test drove it on an assortment of cheeses. They were a smash hit. Now on to some smoked salmon. I would like to make some for gifts (salmon and cheese) for family that is scattered across the US. I have a Food Saver to vacuum seal. Does it...

Just got mine in the mail today. I'm impressed with the quality. Looks like it is well made. I wanted to start off with some cheeses. From what I read, looks like 2 hours is about right. So my question is - how do I control the smoke time? It looks like filling it full would provide the best...

I was at Sam's on Friday to pick up a brisket for a smoke tomorrow. They had flats and whole brskets. At $3.86/lb for the 7# flat, I was able to buy a 13# whole brisket for the same money. It is a beast! I'm thinking I will have some trouble fitting it on the grate. At best it will be pressed...

I can't find a cooking grate for my SJ in local stores. Online prices aren't bad, but shipping kills the deal. I'm about done with my SJ conversion to a smoker and need a 2nd cooking grate. Any problems grilling on the charcoal grate?

I'm doing my annual cook for the office on Friday. I'm cooking for ~50 folks at our United Way work day. I have the quantities down, I'm struggling how to cook everything and perhaps even get a few hours sleep. Option 1: Start cook(s) (4 butts and 2 briskets)some time Thursday evening and do...

Looks like a Performer at a yard sale, 8am Saturday morning..... http://nashville.craigslist.org/gms/1204399161.html

Maybe I don't really know how to grill. When I cook steaks, I do preheat and sear. But chicken, chops, burgers, sausages, etc, usually go onto a moderate heat. I just picked up a great deal from Craig's List on a like new Summit Silver B - including the owner's manual. Reading it, it tells me...

I have a office lunch I'm smoking two 13 # turkeys on Friday. I won't be able to return home until 2pm. The dilemma is, for dinner (6:30'ish) I am also supposed to prepare ribs for a young man leaving to enlist in the Air Force. He is a close family friend and has always enjoyed my ribs. I sure...