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Okay....In my haste to throw 4 butts on the smoker. I quickly made a rub and forgot (Helloooooo) the salt!!! 10 hours into the cook I realized this...took the butts off and re-rub them. Question...Anyone make butts without salt and will that make them less flavorful and less moist. Please...

I just was at a sporting goods store and saw a weber charcoal grill portable with an air vent on the side and an ash catcher on the bottom just like the larger models. Is this new?

I've tried Butt Rub and Texas BBQ Rub. I found both to be excellent. I'm looking for a new outstanding bbq rub. Can anyone kindly give me the names of some other high quality rubs. Thanks Mike B.

I have a 9-10 lb butt over an 11 lb brisket. Put them on last night at 9:45 p.m.. Just took a reading, the butt is 172, the brisket is 168. The pressure is on. People are counting on me not to have a dry brisket. Temps were averaging 225. I just put brisket on top and butt on bottom rack for...

I fired up the SJP for the first time yesterday to grill some rib eye steaks. I used about 1/2 to 3/4 chimney of fully lit Kingsford and a couple handle fulls of unlit lump. All the coals were moved to one side. The temp went up to 410 with no problems, before putting the steaks on. I didn't...

I was perusing some bbq books yesterday at the local bookstore, Paul Kirk's Championship BBQ and Ray Lamp's championship bbq both of which are excellent. I can't recall which of the two, but one of them uses country time leomonade powder in one of their rub mixtures. It sounds like a clever...

This easter I will be roasting a 35lb lamb on a rotesserie grill. I am planning on making a marinade of lemon, very little olive oil, sea salt and pepper. This is a very basic marinade. Has anyone roasted a whole lamb on a spit and can you tell me what you used as a mariande or for spices...

Just bought a SMJ Platinum (18.5 inch) grill on ebay for a total with shipping of $44.00. I have looked at some of the previous discussions on this grill and there seems to be quite a few people who say that a bottom vent modifction with an ash catcher are just what this grill needs to increase...

Last night I began a pork butt cook with some trepidation due to the fact that there was a black bear in my back yard about a week ago. The consensus on this site appears to be that critters, including bears, would not tamper with the wsm due to the smoke and heat. I have never had a problem...

I having been cooking a 12 pound turkey for 2 hours now and I can't get the temp over 290. It is 25 degrees out and windy. I used 2 chimneys, one lit and the other ulit. But wouldn't the wind cause the temp to increase? Any thoughts on this? Please advise. Thanks. Mike

Given Steve's chipper response to Willy Wonderful Wub, I just wanted to change the name of Disney BBQ Sauce to Wally World Wonderful Sauce. Wally World Wonderful Sauce 1 1/3 cups ketchup ½ cup rice wine vinegar 1/3 cup water 4 t molasses 1 t brown sugar 1 t chili...

I'm planning on cooking a 12 pound butterball turkey for the big football game this weekend. On the cooking topics section on this forum, Chris indicated a 2.5 to 3 hour cook time with two weber chimney full of charcoal, one lit the other not, and all vents open the entire time. My question is...

I started cooking one 7.5 lb but last night at 5:30 p.m.. Went to be at 1:00 a.m.. Temp was 250. WOke up at 6:30 a.m., temp was 175. Just lit another chimney of charcoal. Did the butt go below damagerous temp. CLearly, I don't know for how long becuase I was sleeping. Will the meat be safe...

Apple Cider Cured Smoked Salmon –Wildwood Restaurant, Portland OREGON 1 cup brown sugar 1/4 cup salt 4 cups apple cider or juice 2 cinnamon sticks 1 teaspoon fennel seeds 1 teaspoon whole allspice 1 teaspoon black peppercorns 1 bay leaf 1 teaspoon red pepper flakes 6 sprigs thyme or...

Yesterday, I smoked salmon and eggplant. I had one full chiney fully lit. I also had about 20 unlit briquettes on the charcoal grate. The temp was at 209, all vents open, water pan half full, eggplant taking up entire bottom rack. The temp would not go over 209-212. I lit about 10 more...

I am thinking about a 2.5 inch tel-tru UT300 install. I would like to install same about half way down the dome to closer to the edge of the lid. It seems to make more sense given the temp fluctuation from the top grate to the top of the dome. If I install same just above the lip of the lid...

1. 4 large egg plants, cut lenghtwise, fleshy side brushed with olive oil, fleshy side down on the cooking grate, smoke for 2 hours (I would make this after I cooked ribs, chicken, pork,etc. so that the fuel would not go to waste)- I use hickory or mesquite wood. When the inside of the egg...

1. 4 large egg plants, cut lenghtwise, fleshy side brushed with olive oil, fleshy side down on the cooking grate, smoke for 2 hours. I use hickory or mesquite wood. When the inside of the egg plant is easily removed with a spoon, so that there are not long tough thread like firbous strands...