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I follow the America's Test Kitchen recipe for Mexican street corn. Shuck the corn, soak in salt water for a couple of hours, and straight on the grill. Grill for 15 to 20 minutes until the kernels start to pop.

James, If you are looking for something close to a traditional packer your best bet is The Butcher Shoppe. The downside there is that they cater mostly to restaurants and hotels. They don't really have advertised prices and you are at the mercy of the guy running the retail corner of their...

Charles, Thanks for the information. That's what I figured, but you know it is never safe to assume. -Scott

I am considering getting a Maverick ET-732 to use for comps this year, but that raised a question. I imagine that other folks are using the same thermometer at comps as well. Does anyone ever have problems with signals getting crossed with other peoples thermometers?

Christopher, Congrats on your first big smoke on the WSM! Cooking four pork butts is quite a task. I agree with Charles. You had a lot of meat mass in the smoker, plus the water. Moving temps up will take longer because of that. You might check out "Temperature Conrol Troubleshooting" on...

After several years of home BBQ'ing, I am planning on entering a few BBQ comps this year. I think I am pretty clear on most aspects of the what happens at a competition, but I do have a question about the meat inspection. What are the judges looking at during the inspection? Does the meat...

I recently smoked seven pork butts for a friend's farewell party. There were about seventy people in attendance. We didn't even touch the last three pork butts and we still had plenty left over from the first four. I would suggest going with five at about 8 lbs each as Steve suggests...

Thanks guys for the input. I had thought about pulling my Brinkmann out of retirement, but I think I will take your advice and do two cooks on the WSM. I'll probably do the first cook with four butts in and the second with four or five. We'll see how that goes. Again, many thanks for your...

So what is the plan for your first cook on the WSM? ScottF

My wife asked me tonight whether I could make up enough pulled pork for a friend's going away party (a "despidida" here in Mexico). She estimates a little over 100 people (adults and kids) will attend. I figure I would need to do a minimum of 6 pork butts, probably safer with 8 to have enough...