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I am going to be smoking some St. Louis spares this Saturday, but my timing is getting thrown off due to an event that falls right during the ideal time to start smoking the ribs. How long can I rest ribs and still have them be stellar? Wrap in foil and put in a cooler? I need to have them...

Hey all y'all, I'm attempting my first packer for tomorrow's Smoke Day. Started out with a 12 pounder and trimmed about 4 pounds of fat off. Having guests over for dinner tomorrow, and I plan to separate the flat, foil it and put it in a cooler. Point will go back on to make burnt ends...

Anyone have any experience with adding dissolved gelatin to add supplemental moisture and lip-smackiness to pulled pork? I pulled my butts after 13 hours and plateau around 180. I wrapped in foil and have in the 250 degree oven. I was concerned about them drying out (I've basted several...

I have (2) bullets and have often fantasized about stacking the middle sections together to make a magnum bullet for a massive butt smoking session this weekend. I know they physically fit together, but does anyone have advice/experience/words of wisdom on their success in smoking with this...

Are there general practices that should be followed for making your own smoke wood? I know which woods to use and not to use, but does it need to be dried before using it? If so, what's the best practice?

Has anyone experimented with adding dissolved gelatin into an injection into port shoulder prior to smoking? Could this be a way to ensure juiciness and extra lip smackiness?

Where do I even begin? I am planning on my smoking first brisket this coming weekend. I just purchased a 4 lb. brisket from Costco which appears to be a trimmed (first problem) flat. Everything I am now reading says to start with untrimmed brisket. Some thoughts: 1. Could I wrap the...

I'm relative new to the WSM, but both times I've done pork shoulders, I've never gotten the temperatures up to 190. The highest I've gotten is about 170, and that's after smoking for over 15 hours between 225-250. Both times the pork's been delicious, but am I missing something, or am I just...