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So for Halloween, I'm going to put about a 7-8# flat and 3 or 4 racks of spares on the WSM. I'm thinking the flat on the bottom rack, fat down with the spares in a rack on top and let the fat drip on the flat. How do I time this out? I'd like to foil the flat at about 160. I really don't...

Halloween night we had some friends over so I cooked the up some smoked Buffalo wings. Smoked them at 250 lid for 2- hours, then crisped them up over direct, tossed in some Franks Red Haot sauce and butter. I sweated some minced garlic in the butter for a while before adding the Franks. All...

Yup...smoked barley. I'm smoking some grains so I can brew up a batch of smoked porter. I took a Weber basket and lined it with stainless screen. I can get close to 5# of grains in each batch. I wet/spritz the grains slightly with water and smoke them at a little over 100 degrees for an hour...

What is your preference with a chuck roast? High heat similar to a brisket or low and slow?

One of my neighbors is having a 40th birthday party today. Last week they asked if I'd cook up some pork butt for the party....I gladly obliged So last night they dropped off 4- butts, 27# total. 2@ about 6# each and 2 @ about 7.5# each. I put them on at about 9:30 last night. I had to get up...

I'm making a couple racks of BBS today. I've seen folks smother them in brown sugar. I'd like to give it a shot on one rack. I plan on doing the 3-2-1 or 2-2-1 depending upon how things look. Should I put the brown sugar on right of way after my rub or wait until I wrap?

I'll be getting out of bed early Sunday to brew a batch of beer. While the beer is brewing I figure I'll throw a couple racks of BBs on the WSM. About the time I'm done brewing and cleaned up, the ribs should be done. I'll put some beans on and fry up some taters for sides. Then it's off to the...