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Just found out that my local butcher has natural, uncooked, unseasoned turkey breasts. They have them bone in or boneless. Obviously a higher price for the boneless. Assuming that the bone-in will probably have more flavor but would like opinions from the resident turkey breast experts...

I would like to get the collective wisdom from this wonderful forum. I have cooked many full packer briskets and have never separated the point from the flat before smoking them. Was watching a few youtube video's about trimming the briskets and many of them are talking about separating before...

Not sure if this is the right place for this but here goes. The wife is talking about a family gathering next weekend to celebrate her sisters completion of an educational milestone. She is wanting to do taco salad but I am tired of the traditional ground beef taco salad and was wondering if...

When doing a cook on my 2008 Performer last night, the lid handle got so hot I had to get a pot holder to handle it. I suspect the problem is related to using my Vortex during the cook. This is the first time I have noticed this problem and I use the Vortex regularly. The only difference I...

My BIL is giving me some rainbow trout he caught last week and I need to decide whether to smoke them or grill them. I have read and been told that fish should be smoked on a smoker reserved for fish only. Am wondering what the fish experts here have to say and why? I have grilled salmon on a...

My wife was commenting last night that she wants to cook a brisket in the oven. While I know how to smoke a brisket and love doing it, I know nothing about cooking one in the oven. Can anyone speak to the differences in the two approaches. Thanks

We really love the chicken from the Performer with the Vortex. Comes out moist and very flavorful. The only issue is that my wife wants me do use a finishing sauce on the chicken. I have never been on to use finishing sauce on much of anything but for her I am willing to try. The first...

:smilekettle: This cook is a tribute to the ARD and its Spokesperson. The ARD Spokesperson The Chicken More Chicken Great Chicken Your Plate Vortex chicken was very moist and tender. Chicken was done using the SYD rub and technique learned in his class. Excellent flavor. The...

Went to my local (1 of 3 local) Costco and looked for pork belly. What they have appears to be slabs that are cut down to about 1 1/2 to 2 inch slabs, not whole slabs. The packages weighted about 6 plus pounds. My question for the bacon experts is this, hunt up whole slabs or is the sliced...

So last Friday my wife and I went to Costco for a few things and found some really great looking pork loin chops each about and inch and a half thick and very well marbled. Found the recipe on page 96 of "Weber's New American Barbecue". Preparing the marinade and the compound butter...

Not sure if this is posted in the right forum but here goes. My wife's doctor is telling her the foods cooked with charcoal are carcinogenic. Want to know if anyone has found definitive answers to this question. We all know the food tastes great and I for one will NOT stop eating it but would...

http://losangeles.craigslist.org/wst/for/5698684905.html Saw this on Craigslist. Been up for 5 days. $100.00 new in box. I am more inclines for a WSM18 but only when SWMBO is on board. Check it out.

Just read this article and wanted to share. This July 4th weekend we should all be celebrating this country and also the men and women who defend it. Wishing this restuarant much success. Follow this link.

Ok guys, I need advice. I just got a meat grinder for the KitchenAid and I am wanting to know two primary things. 1 Thoughts on what meats or mix of meats to make my own hamburger. I am tired of the stuff you get at the store. 2 I also want to make my own sausage. Again, what...

Harry Soo's Slap Yo' Daddy BBQ Class. Last Saturday I had the privilege of attending Harry's class at his home in Diamond Bar, Calif. I had the good fortune of winning my seat in the class from the drawing on this wonderful forum. Special thanks to both Harry and Chris. It was a wonderful day...

After my first cook of spares, I know I will be doing them again soon. The Costco St. Louis Cut spares come 3 racks in a cryo pack. on my 22 laying them flat on the top grate is very tight and I don't like using the lower grate unless I am doing a brisket and 2 butts. So I was thinking that a...

I want to take one of my HM's (4.2.4) back to factory default. I seem to remember that a few years ago there was a way to basically default the ATMega chip. If memory serves right, there was a command you could use from the HM config page while inside the HM. Any thoughts would be...

I have two pork butts on my WSM22. They went on at midnight at 225deg. They have been at about 155 IT since about 7am and the bark is soft and kind of mushy. At 7am I raised the grate temp to 250deg and now at 8:25 bark has still not set. Both butts were injected and then rubbed with SYD all...

Saw this and had to post it. Won't comment for obvious reasons. "FOOD TRENDS Denmark considers tax on beef, other red meats to combat climate change Published April 27, 2016FoxNews.com Facebook31 Twitter48 livefyre42 Email Print Critics of traditional farming methods argue that raising...

We have seen many posts about both of these pizza cookers but no one has mentioned a head to head review. Has anyone used both of them and if so, how do they stack up against each other. It seems like the Weber unit is less expensive since you don't need to add options, but the KettlePizza is...