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I've never cooked ahead of time then reheated on the day. I'd like to give this a go sometime as I think it could prove useful. My question is in terms of cooling the food. Say I've cooked and pulled a butt. After the point of pulling it will still be warm/hot. Do I allow it to cool naturally...

Got a family party coming up later in the month and have had a request for lots of ribs. Assuming I'm stacking the ribs how many racks do you think I could realistically fit on a 18" WSM?

Had my WSM for over a year now. Cooked a number of butts over that time and feel reasonably confident with the process - no one is complaining about the food which is a good sign. This weekend was the first time that I cooked two at the same time. Both were similar size about 8Lb with bone in...

I've got a couple of squirrels - any suggestions on how to cook them