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Found a company that I've been ordering dry heirloom beans from called Rancho Gordo. Several Chef's use the beans in their restaurants. This was a recipe shared by one of them. I made them yesterday for a BBQ with rave reviews from all. Read it a few times before getting started as it is easy to...

Can anyone share experiences with using a the dry pan foiled method and lower rack cooks. I tried it once and the lower rack seemed to get too hot even on a L&S cook. Then the other day my buddy and I were cooking together side by side and he did a large turkey breast on each rack at high heat...

A co worker and I were invited to do a smoking and BBQ'ng presentation at our local library in the city where we work. Armed with two WSM18's and a power point presentation we ended up feeding 36 people. We served pulled pork, ribs, turkey and pastrami. It was a hit and some people asked if we...

Funny how things become so automatic at times. I just retired my 20 year old Weber Gasser to my buddies cabin and downsized to a Spirit E210 since I have a Big Green Egg and a WSM and rarely use a gas grill anymore. I didn't notice how much further the handle sticks out on the Spirit compared to...

I'm going to attempt my first high heat brisket for a pot luck Tuesday. I have a 18lb Packer. I've read everything posted but could not find anyone who has tried this method on such a large brisket. I also was considering a variation and wanted some input and thoughts. After the brisket reaches...

Decided to do a chuck roast today for some pulled beef. By the time I decided yesterday night I couldn't get any large roasts. I have two 3 pounders that are about 2.5 to 3 inches thick. Trying to decide if I should stack and tie or cook them side by side. If I do them side by side it will be...

Although I have about 8 or 9 years with my WSM 18 under my belt I have never felt comfortable going to bed with the smoker running over night. I usually get up very early in the A.M. and just take cat naps later throughout the cook. I'm planning my first overnight cook with a 17 pound Brisket...

When I first bought my WSM18 I was using Blue Bag. I switched over to Kingsford Competition exclusively when that came out. With a recent purchase of a BGE I was given some free lump charcoal to get started. I can't believe the amount of natural smoke flavor that comes off of the BGE lump...

I recently have become the owner of a Large BGE to go along with my WSM18. I purchased it at a small family owned business and as a thank you I received a gift certificate for a free Brisket or Pork Butt at a small meat market down the road. I had to pick up the brisket before the gift...

I did my first rub the other day on chicken without any sugar in it with great results. I had a conversation with a guy at work as to why we add sugar to our rubs except for the obvious reason of sweetness. Then my new fine cooking magazine comes in the mail and they list no sugar in their rubs...

Not being a mustard sauce guy I was thinking of trying #5 with Mustard instead of Ketchup. I'm looking for a simple sauce to serve for variety at my next cookout. Any of you Mustard sauce experts have any suggestions why or why not the listed ingredients would work or not? Any changes that would...

Anyone have a clone recipe for this or a close second? Thanks, Ken

I purchased a trimmed packer from my butcher that was a bit over 8 pounds for todays smoke. Due to the 50 mph winds and snow I decided to separate and just smoke the flat. Up to this point I have only done flats and am very comfortable with them. Here is the problem. I now have a 2.5 lb point...

Ok, so I came up with an idea to have our first annual Brewmaster and Pitmasters party. I hang out with other home brewers and BBQ'rs. I suggested ribs,pulled pork, and brisket . It snowballed and turned into my first attempt at a whole hog. Myself and one other guy will be in charge of the pit...

Can someone direct me to this recipe? Ive heard about it but for some reason I can't find it on here. Thanks in advance, Ken

Hey everyone, I've owned a wsm 18 for several years but have never attempted a large cook on it. I've always just cooked for 2 to 4 people and would like to make four boneless butts. They average about 7lbs at Costco. I'm guessing the three additional butts will be a huge heat sink in the...

Two hours into my smoke and the more I read the more I think I didn't soak my corned beef enough. My inlaws are in town and was planning hot pastrami style sandwiches. If this comes out way too salty does anyone have a good recipe for a plan b to cut back on the saltiness? Not sure about hash...

Is there anyway to cook a flat that you can get a similar result to burnt ends or is there just not enough fat content? I have a couple of frozen flats and was asked to make a BBQ appetizer for a party and thought the cubes would be perfect. I know they would never be the same but has anyone...

Hey everyone, been cooking on the wsm 18 for about a year. So far it's been just for my family. I'm volunteering my services for my block party this year. I'm thinking briskits and butts. I was wondering how much uncooked meat do you guys plan for each adult and each child? Also how much can I...

All I can say is WOW, I had a older, cheaper charcoal smoker, a gas one and an electric one as well. I did my first Turkey breast ever on my new WSM. I was nervous about not brining so I only did a three pounder to start. Couldn't get my lid temp any lower then 250 degrees but man oh man is...