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I scheduled to produce ribs for the family on Thursday, but have been thrown a curve: one of the guests recently found out she can't eat anything in the nightshade family: no chiles, paprika, tomato, peppers, etc. My usual rubs rely heavily on chiles. Anyone have a good rub with no paprika or...

People post about sorting through a pile of beef briskets to find the best packer. What do you look for?

An upstate NY grocery store sells what they call "boneless pork rib end for bbq". It fairly well marbeled and looks like it comes from the loin somewhere but I'm not quite sure. Anybody know what this is and how to cook it?

Liquid smoke is disappointing compared to most anything made in the WSM. What are some of the better ways to add smoke flavor to recipes that would benefit from the flavor but can't be smoked directly?

Can you fit 8 racks of St Louis spares on the 18.5 WSM without having to rotate?

Inspired by Geir's experiment, my first attempt at bacon involved splitting the belly to compare cold- and hot-smoking. The hot side was done in the WSM, no water in the pan, 200-220 lid temp using cherry wood. As many seem to experience, it was better than any mass-market bacon I have ever...

After procrastinating the start of tonight's chicken cook, I wanted to speed up the charcoal lighting process. About 30 seconds of air blown up into the bottom of the chimney saved about 15 minutes. Admittedly, the 1.5 hp Shopvac handheld was overpowered for the job and the shower of sparks...

Cooking a good steak on the Smokey Joe Silver has proven to be a challenge. Even if I dump a full load of lump from the chimney the temperature drops quickly and it seems impossible to get a decent sear. Whether the lid is on or off, it seems like air flow is less than optimal in the SJS. Would...

I'm planning to mail-order a Genesis EP-310, but am a bit concerned about being able to handle it when delivered. Does anyone know the approximate weight in the box?

My Nutemp has stopped working since the battery was changed. The transmitter displays the temperature fine. The receiver is powered but does not seem to recognize the transmitter and it just displays dashes. This is probably operator error, but I haven't been able to figure it out. Any suggestions?

...beef tenderloin. I just trimmed up a whole tenderloin and was wondering if anyone has a good idea of what to do with the chain portion. There isn't a lot of info out there on this cut. Surely people don't just throw it away .

My niece and her husband would like to try making real BBQ and are looking for advice as to how to start inexpensively. The WSM is great, but costs too much for someone who isn't sure if they'll like smoking. What advice would you give? Are any of the inexpensive units (Brinkman, etc) worth a try?

While preparing to cook a couple of pork butts on the WSM this morning, I was surprised to discover this roast in the package labeled "blade roast": http://i493.photobucket.com/albums/rr293/cjny_photo/porkroast.jpg The second roast was, in fact, a Boston butt, but I'm not familiar with this...

The briskets from my supplier of grass-fed beef are small, lean and well trimmed. The standard brisket formula doesn't work well with these. What would you change in cooking one? Maybe a high heat cook with lots of early smoke for a relatively brief time (1-1.5 hrs) and then foiling until tender?