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Had some left over pulled pork from this weekends smoke so I decided to do something different from the standard pork sandwich. I made the Velveeta Queso with Chorizo sausage in it. I also seasoned the queso with a little of the Weber's Smokey Mesquite BBQ rub. Heated up a few soft flour...

Ok, I have searched and read almost every thread I could find on this subject in here but haven't found the answer I was looking for. Is there any specific type of sand that you use and how much do you put into your water pan. Mind you I have the newer 18" WSM with the large water pan in it...

Just got back from the butcher shop with two small brisket flats. Each one weighs baout 2.5 pounds for a total of 5 pounds, I am planning on smoking them slow as I am also doing two pork butts at the same time. My question is how long will these take to cook if I am doing them at about 250*? I...

I make these things for parties, tailgates and other such events all the time and they are usually the first thing gone. All the ingredients that are in these need to be finely chopped or diced or they will poke through the egg roll wrap (trust me on this I learned the hard way). 1.5 pounds of...

I just picked up a fresh frozen ham (10 pounds) from my local butcher shop today. I was reading in some of the other ham posts about how to smoke it and a lot of folks said it needs to be brined before going into the smoker and other folks say it doesn't. This is my first ham and would like it...