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Harry was just on KTLA 5 News this morning with his latest creation: Bacon-Wrapped Pineapple Mozzarella Rings Hawaiian Pizza is my favorite! These look delicious! :) recipe: http://www.slapyodaddybbq.com/2014/05/bacon-wrapped-pineapple-mozzarella-rings-2/ KTLA 5 news segment...

So I recently bought 1/2 rick of pecan firewood for $30 here locally in Oklahoma. I realized quickly after I got it that it is more firewood than I could use for just wood chunks I throw in with my charcoal. It would take several years to use it up and by that time it wont' be very good...

I am loving this 18.5" WSM--had used Mini WSM previously. I notice there is a lot of room in the dome, and I'm sure many of you have come up with an elevated grate that sits on top of the upper cooking grate. What would be the ideal height to raise it? Hoping to seeing some photos, links or...

..and it turned out to be a C code :)

I've successfully barbecued/smoked ribs, pork butt & chicken; all I have left now (of the big four) is brisket. I will smoke this on my Mini WSM so I need some advice on what I should smoke. I know it takes a 22.5" WSM or UDS to do a full sized brisket, but what should I do since I have...

--smoked in my mini wsm: Lawry's Seasoned Salt and Freshly Ground Black Pepper for Rub. Spritzed with Apple Juice / Apple Cider Vinegar mixture. Sauced with "Shack Attack" vinegar based BBQ sauce recipe. Smoked at 275F until an internal temp of 170F. Then I foiled it up until 200F...

I'm new to barbeque (low & slow smoking). After doing a bit of research on smokers and grills--this web site being a HUGE help--I decided the Weber Smokey Joe modded to Mini WSM would be the best fit for me. Since I only ever cook for 2-4 people, this Weber setup suits my needs for grilling...