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Need some timing and other help! I'm cooking for a party next Saturday for my dojo. One of my dojo buddies raises pigs, and he offered a couple of butts. Woohoo! Fabulous backyard pork! So exciting! So today he gave me the meat, which is one nicely trimmed boneless rolled butt (about 5 pounds)...

I've got a big cook coming up next month, which will include a couple of briskets (separated into flat and point) plus one additional point. Of course, this is an Occasion and so I don't have unlimited time to spend with the smoker -- in fact, most of the day I'll be away doing other things...

One of my pals has a bunch of cinder blocks and room enough to build an open pit. We're tempted. We like the idea of cooking an entire animal, or a large part of one anyway. Anyone ever done this?

Smokey Bro is a seasonal operation out of a shack on Route 2 in Shelburne. Situated on the premises of the Mohawk Trading Post (look for small signs on the road and a red shack), Smokey Bro has a few picnic tables, or you can take out. Excellent brisket, ribs, pulled pork. Chicken is decent...

Given that: Large hunks of meat are being smoked overnight (brisket and butt) Meat needs to come off at about 8 AM and then left on its lonesome, because the crew have other obligations Meat will be foiled and kept in a cooler until party time Party starts at 4 pm, when the ravenous hordes will...

As usual, I'm time-constrained on this weekend's cook: getting home late Friday night, off to appointments 9 Saturday morning, going directly from there to a party at 4 where I'm supposed to bring ribs. Yeah. So, my question is: do you think it's possible to overnight a couple racks of ribs...

You know how sometimes you want a brisket but you can't justify it without a big party? Yeah, me too. When you don't have a gaggle of people to feed, but you want beef, what beef cuts do you put on the WSM (other than meatloaf)? My supermarket has had little weenie flat-only briskets lately...

I'm not sure this is doable, so I thought I'd ask the experts. A friend has roped me into cooking for a party with 30 guests who, by reputation, eat like starving lions (it's a college women's soccer team). What they want: smoked salmon, and chicken wings. We can do the salmon ahead of time...

...or yesterday, rather! A tasty pile of q tends to garner plenty of appreciation wherever and whenever it appears (except perhaps in a group of vegans). When the venue is an outdoor party on a huge deck and yard in a beautiful country setting, on a day with perfect weather, and the audience...

Hey all, I'm a WSM woman myself, but a good friend just purchased this: http://www.charbroil.com/Produ...ill--600-Series.aspx Yeah, wouldn't have been my choice either. It looks like an offset smoker, but it's not. It's a charcoal grill with a long fire pit underneath the grill (at the...

I'm in need of some alder wood to smoke some salmon (holiday request plus I lost a bet). So I went to barbecuewood.com to order some. One cubic foot, $30, ok. Then the shipping. $26. YOU HAVE GOT TO BE KIDDING ME. $26 shipping on a $30 order? I know it's UPS and not them, but still, the...

I've got a WSM, about three years old now. It's been great but now I'm looking at doing some mods, and wondering which are the most useful. I could definitely use some better thermometage, I just took the long-probe temp gauge from my weber gas grill and stuck it down a top vent, not very...

Greets, all! I've made a couple briskets before on the WSM. The first one was a big ol' fullsize thing, done using the "Brisket - Midnight Cook" method from the discussion area. I stuck that bad boy on at about 9 pm, sat on the porch and drank a beer, did a temp check, drank another...

So, I took my first stab at smoked turkey (actually just half a turkey breast) and it came out great. Now I have this lovely carcass with smoky meat bits all over it, and I want to make soup out of it. Question is, what to add? I'm thinking wild rice, sweet onion, some more vegables perhaps...

I wanted to smoke a turkey breast this weekend, but 1/2 breasts was all they had, so I got one of those. Anything special I need to know, or do I just brine and smoke as usual (maybe allowing a little less time)? TIA,

Right, I know you can't really make canadian bacon in the wsm, but is there something similar? Please not the buckboard bacon recipe, I have tender quick and I don't really want to mailorder for somebody's cure mix, rather have just a recipe and make my own. Thanks!

Soooo...I've got half a dozen friends coming to my house tomorrow for a weekend in the country, hiking, biking, whitewater and (of course) barbecue. The centerpiece will be Saturday night dinner featuring pulled pork and ribs, but there will also be plenty of other goodies. I'm trying to...

I know the standard length given is seven days, but...has anyone ever done it for less time? I've got house guests coming and I got caught with a short supply. TIA,

Here's some sad news for NE lovers of q: on June 21st, Holy Smokes BBQ in Hatfield MA burned to the ground. The fire destroyed both an excellent barbecue restaurant and a beautiful building, an old Lutheran church that had been home to Holy Smokes for the last three years. This restaurant was...

So, I did two butts last weekend -- 15.5 pounds before trimming, no idea what after. I used the Minion method and was expecting the temperature stall, but...I dunno. They stalled forever, or seemed to, and the fire seemed to just not have the oomph it needed. I think my thermometer may be a...