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So I am in the process of perfecting my baby back ribs and was looking into rubbing w/ mustard and then my rib rub... What purpose does the mustard serve other than something for the rub to adhere too? What kind of taste difference or texture difference to expect after done?

So I hate doing the standard version when lighting my WSM and I am doing to 11 lb turkeys for T-day and want to know if it is possible to get a consistent 325-350 with the minion method? I have better luck w/ temp stabilization when i use the minion.

So I cooked some baby back ribs the other night for around 3.5 hours... My question is this... if I cook them longer like to 4 or 5 hours would they end up being over cooked? I had a temp probe in one end that was about 3" thick and took em off when they where around 170 degrees. Some...

Got a Maverick Redi Check and I am looking for some ideas of how to mount it to the side of the WSM. Should I be concerned with heat effecting the housing on the unit? I have the remote version w/ 2 probes I believe the ET-73 model. Any pics of your own mountings?

So I have been asked to smoke a Turkey for Thanksgiving and I am looking for a good recipe that does not require the brine in liquid method. I am looking for something that will have allot of flavor. Does anyone have any suggestions on what might be a good turkey smoke to impress the whole fam?