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Got a 18.5 pound snake river farms whole pork shoulder for xmas and would love to smoke It for New Years but at 225 that could take days. Hehe. Honestly I'm not interested in doing a low and slow cook on this one. Can anyone give me advice on how to do a hot and fast cook with their own...

Want to try my hand at country style ribs for 4th of July. Any guidance, recipes, advice would be much appreciated. I'm not even sure if my local supermarkets carry it. Not sure what times and temps. Thanks in advance.

Is the grate on my gasser a good place to light my charcoal with a chimney starter?

Finally get to purchase my first weber grill. Have it narrowed down to E-310 or S-310. I guess my question is is the S worth the extra money?

Just curious as to what peeps are using for fuel. I personally have only used briquettes but I was thinking of trying lump. Just wanted to see pros and cons for lump vs briquettes in your personal experience.

Was wondering if anyone would be willing to share the vinegar, hickory, and blackberry glaze recipes with me who has bought his book.

I did 2 whole chickens spatchcocked on a 18.5 wsm yesterday for 4th of July. Used Chris recipe for hot and fast chicken. It was the best chicken I've made yet. My question is has anyone done this recipe with turkey? I've looked around and it seems to me know one has tried this with turkey. If...

Heads up. Monday at 9:00pm on destination America is the start of a new season of BBQ pitmasters. At 10:00 pm is the kingsford invitional.

I smoked a 10.5lb pork butt on Saturday. Wanted to try something different so I wrapped in foil after 6 hours with a splash of Apple cider vinegar. Another 3 hours it was at 195 and very tender. I have a 18.5 smoker and keep temps at 275. Let it rest for an hour. When I was ready to pull I added...

Have been smoking only with kbb. Was thinking of giving lump a try this upcoming smoking season. Anyone that has experience using both or uses one over the other care to share their story I would love to hear it.

Hi Donna. Thank you for taking the time to answer our questions. What smoke woods do you use? Do you use different ones for different meats? Do you use different ones for a competition cook vs a back yard cook?

Was just wondering what "glue" people use to get there rub to stick to there meat and why.

To those of you lucky enough to go to Harry's class I was wondering how he foils his empty water pan? Does he just double wrap it. Does he put something down there to have an air gap? I know he foils top and bottom for easy clean up but wanted to get a more detailed explanation.

Has anyone that has been to Harry's class care to share some of the bbq knowledge that you learned? I'm not asking for his secrets or how to win a competition as I'm just a backyard smoker kind of guy. But besides the basic knowledge from his q&a and what I watched on pitmasters I'm just really...

Anyone ever tried injecting turkey as aposed to brining it. The last couple thanksgivings I have brined but never njected turkey. I inject and never brine pork butts and I think they come out better. Thoughts and experiences anyone like to share?

Did 2 slabs of baby back ribs with Tuffy Stone Comp BBQ Rub and Pecan wood chunks on WSM 18.5 for Father's Day. Enjoy.

Big fan of your BBQ sauces. Use them to finish my ribs. I do not foil either but I do use water in the pan. Question. How did you get the nick name "Famous Dave"? Thanks for your time.

2 slabs of baby back ribs lightly rubbed and a whole chicken plain. Used peach wood for this cook. Everything was great. Thanks for looking.

Saturday Wet and Dry ribs. Kissed with peach wood. Cooked a litte hotter the normal so the bottom grate ribs or dry ribs got a little darker then i Wanted to. Everyone loved em and that is what is important.

Anyone know how to cook authentic East Carolina BBQ? After doing much research it seems like in the East of the state they do low and slow for ribs and butts with no rub but mop with the sauce every hour until done. Then put sauce on as desired. Is that accurate? Does anyone have any good east...