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I know I'm a little late to this party, so I'll just add my 2C now. The solution to the "stall" problem is to cook at a higher temperature, I usually aim for 300°-325°. The advantages are shorter cook time, no need to foil or put in the oven to finish, the obvious one- no stall, and one that is...

Thanks to everyone for the compliments, this was a first for me. BTW my wife has requested these for Easter dinner;).

This was a request from my wife for our Valentine's Day meal- 80/20 ground beef patties on the OTG- Burgers and bacon cooking indirect while I toast the buns in a CI skillet- Money shots- Thanks for looking

Split your fist sized chunks in half and they'll be ready in 4-8 weeks( yes, I said weeks) depending on drying conditions. I have a moisture meter and from green to seasoned for split chunks takes 8 weeks max in the winter in Maine, less in summer. YMMV.

You might want to consider limiting picture sizes to 640X480 or 800X600, they currently take a long time to load given that each entry has multiple pics.

El Yucateco habanero hot sauce

Of the maples native to the west coast I know that vine maple is used as BBQ wood, the others(big leaf,rocky mountain to name a couple)I don,t know about. I generally recommend the four maples used in syrup production-sugar, red, black and silver. Vine maple actually falls into this catergory...

I disagree, paprika does not always disappear or become bitter, but this may be because we BBQ on different styles of cookers. My rib rub has paprika as the second most plentiful ingredient and the light floral taste is readily apparent in the finished product. BTW I cook my ribs on an offset...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon K: I'm a newbie with the WSM but when it comes to smoking in a kettle I can help. I was taught to use the minion method which would be to ring the...

Sounds like he's trying to sell Chef's Delight Oak and Hickory Charcoal to me.

Skip the molasses and add mapleine, instant maple syrup without the expense.

I usually buy uncooked rings of sweet Italian sausage or brats. Throw on a pan of chopped onions with some cracked pepper and EVOO to go with them.

Best if you cut the whole thing down, cut it to length, split it and season it in a dry place (or at least cover when it rains if it's outside) for the 6-9 months suggested previously.

Try this- http://tvwbb.com/eve/forums/a/...0069052/m/3070046283

Did you want to use the rub in the brine or on the turkey?

Bought a 12lb bag last year and liked it for grilling, but thought it a bit pricey. This year the price is the same but the bag weight is reduced to 11.3lb. If I buy briqs they will be the Wally World brand-$5.27 for 18lbs-good enuogh for grilling.

Dry towels in the cooler for me.

Cholula for taste, El Yucateco Habanero for heat and the Louisiana style habanero hot sauce from Dollar Tree, I use it to add heat to BBQ sauces. A buck for for a little over a pint is a good deal and the taste is comparable to other Louisiana style sauces.

I add brown sugar and BBQ sauce when I foil ribs during the cook, not at the start. Seems like it would be messy.

6.5 hrs. may not have been long enough at 225 for the size of the racks. Did you try 1 before you foiled them and put them in the oven? Perhaps foil and put back in the cooker rather than the oven would make a difference. Better yet, foil and add a little apple juice before sealing them up. Next...