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I am finishing a smoke, which I will not be serving until tomorrow. I usually just pull the pork, toss with a little vinegar based sauce, throw it in the fridge and reheat the next day with a little more sauce at 200* in the oven. I was wondering if there was a better way, like maybe not...

I live in SD, Ca. and I was wondering what is the best (long burn, easy light, low ash, not too expensive) lump charcoal in this area. Home Depot, Walmart, Lowes, Etc. I've been using Kingsford and I just want to give Lump a try to see if it is worth it. I've looked on nakedwhiz.com and I can't...

I have brined by salmon for 8-10 hours. I know I still need to rinse and let it dry in a cool dry place for 1-3 hours, but I am 5-6 hours away from wanting to put it in the smoker. What should I do to create a delay from the brine removal time to the smoker? Also if I am planning on adding a...

I have brined by salmon for 8-10 hours. I know I still need to rinse and let it dry in a cool dry place for 1-3 hours, but I am 5-6 hours away from wanting to put it in the smoker. What should I do to create a delay from the brine removal time to the smoker? Also if I am planning on adding a...

So I went to my local BBQ store for some wood chunks and I wanted to combine Oak and Cherry for my ribs. Well, they no longer carry Oak at BBQ Galore in San Diego. So I went with Apple and Cherry and I combined the two. I was concerned it was too much sweet and not enough smoke flavor, but I...

I have always taken my Butt rub technique and applied the same philosophy when rubbing down pork ribs... and this always begins with a good coat of yellow mustard. I have recently read on this site that a small amount of oil should be used pre rub on ribs (instead of Mustard). It mentioned that...

I know there have been posts galore on this topic, but I was wondering if anyone knows of a CURRENT cheap price (also consider shipping) on a Brinkmann Charcoal pan. I've been all over the web and it seems like $20 after shipping is the best I can do. What about stores in SD, Ca. I also read...

Does anyone out there brine their competition pork ribs? What about adding rub if you are saucing later? How much rub?And do you use a mop? How much/when? General competition answers... I am working my way towards competitions.

I am preparing for a yearly neighborhood ribs contest and this year I am bringing my secret weapon, WSM! I am just going back and forth on what BBQ sauce to use. The winner last year used a sweet glaze... I think mustard, syrup, honey type... so I know the judges like sweet. If you had one...