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I have two 8 pound butts I'm cooking for Sunday dinner. I want them ready to serve at 9 pm. I've recently switched to Royal Oak for my cooks, but the last time I did it I had to reload several times. I'm considering using the Minion method, because I figure I need 12-16 hours for these bad...

Thanks to my Weber (and this BB) I now cook very good BBQ. I do an awful lot of ribs, and my whole family loves my pork shoulder, done using the Renown Mr. Brown recipe. I have yet to try brisket. I'm going to Las Vegas in early November for a business weekend, and I've heard of Mike Mills' BBQ...

I did a search for seven bone steak, and didn't find anything, so I thought I'd share the results of my smoke on Superbowl Sunday. I was making chili and doing a few racks of ribs, so I rubbed a seven bone steak (maybe a half inch thick) with chili powder, salt and pepper and threw it in the...

Thanks in advance--I'm learning a lot from your posts and look forward to buying your book. I've noticed a number of different barbecue styles reading this and other sites. You're a master at this process, so my question to you is how much of barbecue is an art form, and how much is science? Do...