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First I would like to thank Jim Lampe for his constant contribution of incredible cooks. He often combines marinade and seasonings. I always have seemed to do one or the other. Not this this. Decided to mix it up with some recent purchases. Using the below cast of characters, I marinated...

Thought I would get caught on last weekends WSM cooks. Saturday was smoke day for another round of Buckboard Bacon. Cured 24 lbs for the past ten day and today was smoke and packaging day. Smoked and ready to slice. JD was lurking below hoping some would fall! All sliced and packaged...

Lots of talk about searing first and reverse sear. But I still like the "old fashion way" of cooking the entire time direct. Of course you have to build the right size fire, but I like a long cook (15-20 min) over the coals the entire time. Anyone else?

As I sit here pondering my current smoke, I got to thinking if dumping the lit coals into one center spot instead of sprinkling across the top of the unlit would help keep the temps under better control. I will try that next time and wondered what your experience might be with that

I'm on the fence about adding one. I can hum along in the 275 range all day but would want it to be ale to have better control at lower temps. The reason I'm not sure it will help is that after a slow ramp up with only 9 KBB lit, I have all the bottom vents shut and the top at 1/2 and still...

Well my efforts for the past 12 days has paid off. First bacon attempt and I am quite pleased. This BBQ hobby is like a drug. First you start with steaks and charcoal. Then move up to ribs for 5 hours. From there your up to 12 hours for pulled pork. But you still need more. So to take it...

Well, not really prime, but fine looking Choice rib roast from Costco. I haven't posted pics in quite a while so I thought I would share my weekend from MN with our sub zero temps and 30 mph winds a howling. Started prepping on Friday night with Chris's Montreal recipe. Worchester sauce and...

I've got my curing kit and read the buckboard topic. I'm ready with a few questions. It is mentioned to butterfly open so it is not more than 3 1/2" thick. After coating with the cure, do you fold it back, or doesn't that matter. Just toss in a bag? When smoking, again, do you fold it back...

Like any faithful Q'er, I cannot go into a grocery, even if only picking up milk, without cruising down the meat aisle. Well, as luck would have it, that is exactly what happened when I spied the most beautiful Chuck Eyes that have eluded me. Had to grab them for a late date. Well that date...

I have made wings in the fryer, in the oven, on the kettle, but I think on the WSM is the best. Almost makes the WSM worth it just for wings. (did i just say that) My favorite way is to season them up with my chile wing rub and let them get HAPPY! High heat and they are done in 1 hours...

Our friend Harry has posted his technique for brisket. Looks delicious http://www.slapyodaddybbq.com/2012/08/slapilicious-umami-brisket/

First off, this was a first of many for me. First off, I bought a clay disk to give a try. Best invention for the WSM ever. They should include these. I always run my pan empty and can control temps pretty good, but usually do have to settle for a range that she wants to run. This thing...

Decided it was time for another brisket. Picked up a nice 12lb packer from Restaurant Depot. Best piece of brisket I have had to date. Will post my technique and timelines in another thread incase someone is on the fence about trying one. This one is almost already gone. Here we are 3 hours...

Well, It was my first one. Fun to make, but honestly, it didn't wow me. We were in a small northern MI town on vacation and all I could get was the local IGA grocery stores house sausage. The entire meat case was not very impressive, and the fatty texture after cooking was just that. Fatty...

What size disk do you recommend for the 22" pan. I was thinking 16"

I'm trying to find Kevin's PP finishing sauce. It is linked in a lot of threads, but with the new site, those links are lost. Another know of the original post of it ? Thanks

I'm thinking of doing a small town peoples choice event at a local bar and grill. Decent entry fee and 100% payout as well as the voting patrons money to sample goes into the payout as well. Categories are open. I know the fact that the longer you can serve, the better voting chances you...

Well, decided to start working on briskets again. This time it was a 7 lb choice flat. Had decent fat cap, so I thought why not. Rubbed and injected it, and got it started around 7:30 Here it is at around 3 hours A couple on the cutting board and finally, on to the plate. Overall...

Thinking about ordering some peach wood and was wondering if anyone has used mini sits in the WSM instead of chunks? It so, do you like them?

I can't believe I am asking this as I would never have given thought to any brands until becoming a BBQ snob, er I mean educated by this great site. Always thought meat was meat. Are there differences between say IBP pork, Swift, etc. I just used some IBP BB from my new Restaurant Depot...