Search results

I have a flowering Cherry Tree in the yard that I just trimmed up. Its not fruit baring so I am not sure if I can use it for smoking or not. Thoughts?

So I have cooked BB's before I bought my Digi Q but this weekend I am going to do my first rib cook with it. What have others done with the meat probe when it comes to BB's? I was thinking just leave it off since there really isn't enough meat to hold it in. Any thoughts would behelpful.

I hope someone has done this. I have added a One Touch Silver to go with my WSM. One for Chicken (one Touch) one for BBQ. I am thinking I would like to add a Tel-True Therm in the lid. Has anybody done this and maybe has pics? Thanks

I have four butts on two on the bottom two on top. No water in the pan or clay saucer. I have my DigiQ set for 228 and its holding steady on the top rack at that temp. But my Maverick on the bottom rack is saying over 300. This so doesn't make sense. My meat temp so far on the botton is 94...

Ok I have a prime rib on the cooker. I am using my DigiQ II and my maverick. Anybody know why there would be a 20 degree difference between the two therms? Which one should I trust?

Ok so I am about ready to place an order for one of these so I have it for Memorial Day. My one question is which size fan is everybody ordering?

So I am looking at the Digi Q II but I just bought my Maverick ET-73. I see that the Digi Q doesn't have a remote to monitor temps. Do people use both so they can see where their temps are from inside? Thanks

I picked up a 6lb turkey breast yesterday. Anybody know the average time of cooking if I do it at 350?

So I am on call this weekend.....AGAIN but on a good note since I have to wait for my pager to go off I can do some smoking. So I want to do Turkey Legs. I have looked at the recipe in Smoke and Spice and the one in Dr. BBQ's book. Anybody have any suggestions for cooking them. One...

So here I am doing my weekly grocery shopping and I find Pork Butt Ribs. Has anybody seen these cook these?

So yesterday I did 13 bone in chicken breasts with skin. Used the standard method full chimney cooked and full uncooked. Waited for the uncooked to turn grey and then added three hunks of apple wood. I also Foiled the water pan with no water. Cooked them at 300 degrees for about 2.5 hours...

Hi All, Well I am going to do up Baby Backs tomorrow and I becoming quite fond of the Minion Method. And problems using it to cook Ribs? I just think its easier to control temp this way.

Well I picked up a pork butt today that I want to cook. This will be my first one I have done in my WSM. Before I do this I have some questions. Hoping all of you experienced cooks can help. The butt I purchased is a boneless butt and it weighs about 4 pounds. Everything I have read the...

Hi All, My Wife picked up two Rib racks that hold 5 racks a piece. What is everybodies opinion on Rib Racks? Does anybody cut their full racks into half racks and then put them in? I have a fear of doing that only because when I do a full rack laying them flat the end ribs always come out...

Hi Everybody, I am new to the WSM. I used my new grill for the first time last weekend and made chicken. With the holiday this weekend I am making baby back ribs. I have bought 6 racks. I was reading the capacity specs on the site and am wondering what they mean by rolled rib racks. Any...