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Keith- Had this exact problem my first couple of rib cooks until someone suggested letting the wood burn down for about 20 minutes before putting on the meat. Haven't had charred looking ribs since.

Anyone know what happened to the Regional BBQ Sauce site that folks have provided links to here in the past. Regional BBQ Sauces Appears, the once free web host is now charging a fee and has deleted old pages- including this one.

Top Sirloin turns out tasty on the WSM or indirect on the kettle. I follow the steps from the post below. I should also mention all my roasts have been in the 3-5 lb range. Good Luck! Poor Man's Prime Rib, Top Sirloin, Whole Sirloin, Sirloin Roast as long as it's 10 to 15 pound range. Remove...

A good link I have printed out for Ohio butchers in my quest for tri-tip. Bottom Sirloin Cuts Anyone ever try the ball-tip or flap?

Its like pulling teeth trying to find a tri-tip in Ohio. Spoke with a meat cutter at Sam's who says he has a whole, untrimmed tri-tip weighing in around 7-8lbs. He also said its not the usual triangle shape, but is indeed tri-tip and that they usually cut it up for stew meat. Should I be...

Decent chart for meat fans: http://www.angus.org/pubs/beefchart.pdf

Is there also a Sirloin Tip Roast? If so, how does it compare to the Round...I'm assuming its a better cut??

I've smoked several Sam's corned beef briskets in the past and imo they turn out very tasty. A search for "corned beef" will bring up several threads that discuss internal meat temps and techniques.

Just wanted to post that my WSM was awesome in its first cold weather cook. I loaded up the WSM with unlit charcoal, and threw on about 40 lit coals to get things going Minion style. To my surprise, my biggest problem was keeping the grate temp under 255. I read previous posts that stated snow...

Throwing on a 6lb flat cut tomorrow. The cut is very consistent in its thickness. My question: Approximately how long should I plan on it taking to get an internal temp of 165-170 at a 240-250 grate temperature? Just trying to figure out what time I need to start cooking for a 4:00 pm dinner...

Chicken didn't thaw as quick as I had hoped in the fridge- can you thaw chicken in a pot of cold water with frequent water changes(like turkey)to speed things up? Thanks in advance! P.S. The chicken is going to be used in a soup recipe.

I smoked a 4-5 lb brisket flat from Sam's here in Columbus several weeks ago- put it under a pork shoulder and it turned out awesome.

I'm officially 0-2 in my attempt to produce a juicy, tender turkey breast. 1st attempt I won't count- cooked around 200 grate for about 4-5 hours. Yesterday, however, I smoked my 5.8 lb'er at a grate temp between 300-330 degrees for 2.5 hours, pulling at 165. The end result- not bad, certainly...

WSM will be smoking all day in Columbus, Oh as well- cheese on everything. Look for the Bucks to win at Camp Randall..again.

Hi, Started a cook yesterday around 6:00 am with a full ring of charcoal, using the Minion Method. Things went fine for about 8 hours, but then my temps wouldn't climb over 210-220 at the grate, running wide open. The temp was about 50 and windy. At the 8 hour mark I added another chimney to...

Hi All- I'm planning on throwing on a 6.25lb pork butt on the top rack and a 6.0lb brisket flat on the bottom rack in the morning. Is there any need for me to worry about checking the temp of the flat- or will it be fine while my butt reaches 195. I'm planning on a 12 hour cook to get my butt...

Plan on smoking my first turkey breast this weekend. I noticed (in fine print) the words "up to 15% solution added" on the label of my bird. I was looking forward to brining for the first time. Should I pass?

Did my 1st butt this weekend using the Minion Method and it turned out awesome. I'd love to do the next one overnight, but I'm not comfortable my bullet will maintain a temp in the correct range. During this last 12 hour cook, it seemed I couldn't maintain my ideal temp (235 +-5 degrees) for...

First butt is going on in the morning- about 5.5 lb's. From reading past forums I'm planning on 2 hours per pound. Just curious- with a long cook like this can smoking at 250 (versus 225) save considerable time and result in just as good flavor/moistness? Here's to hoping 195 comes before 12...

Hi All, Preparing a pork butt Saturday for a crowd that is not big on barbecue sauce. I'm going to be mopping the butt with either a simple apple juice mixture or a spicy beer mop from Paul Kirk's book. Anyways, does anyone simply apply more mop to the pulled pork before serving to give it a...