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Two things: After picking up a Trader Joe's bird, I noticed it was brined with salt. I intend to use the Apple Brine from this site. My plan now is to thoroughly rinse the bird and brine as recipe is listed. Should I cut the salt in half and not wash bird and include the solution from the...

There is a great deal of myths, rumors and inuendos in BBQing. If anyone would play along, this might be a good excercise and prove to be humorous. I would like to start it by saying: Meat must be at room temp before cooking.

Would you get a better smoke ring if you put the meat on the cooker when it's cold or when it's at room temp? It occured to me that the as you place it immediately from the frig, the outer edges would allow for it to absorb longer. If at room temp, the there would be a quicker casing and less of...

Has anyone ever used their thermapen to check their WSM?

There seem to be plenty tomatoe based sweet sauces to slather pulled pork, but I'd like to offer a killer vinegar based sauce for a group to choose. Any good ideas would be appreciated.

New here to the forum and first, let me please just stand up and applaud all that share the great quality of information throughout all the threads. Although not new to the weber indirect cooking method, I have learned much in a short here and will adjust my methods. I have yet to see any...