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Ive been asked by a good friend to smoke some boston butts on my WSM for her daugters upcoming graduation party. There is going to be 40 to 50 guest. She will be preparing all the sides, cole slaw, baked beans, potatoe salad etc, about how many butts should I smoke to cover this crowd. Thanks in...

I smoked two turkey breast today following the instuctions found on this site. I had a really hard time getting the WSM to stay hot. (past 300) It was about 18 degrees outside, and I was somewhat sheltered due to all the snow we got over the last 24 hours. (24 inches in all, and the wind was...

Going to smoke a couple turkey breast this week. I was wondering what everyone thought of using wild cherry wood? As my only other choices are hickory and mesquite Also, if I decide to put some quartered up orange in it, do I peel it first, or just leave the peel on? Thanks

Gonna try my hand at smoking some beans while a boston butt at the same time this weekend. My plan is to smoke the butt for around 7 hours before I throw the beans underneath it.(gives the beans plenty of time to cook) Im going to saute some vidalia onions and some fresh minced garlic and add...

Here is an all time favorite recipe at my house for making zucchini bread. 3 eggs 1-cup vegetable oil 2-cup’s sugar 2-Tsp. Vanilla extract 2-cup’s grated zucchini ½-cup chopped walnuts 1-tsp. Salt ¼-tsp. Baking powder 3-cup’s flour 3-tsp. Ground cinnamon 1-tsp. Baking soda 1.) Pre- heat oven...

Had my wife pick me up a bag of sand the other day. Call me silly, but it says "natural play sand" multi purpose. Will this work, or is there a special kind of sand I should get? Thanks

I am going to be smoking some fresh sausages tonight on my WSM. The recipe on the cooking topics calls for apple wood. All I have is some hickory / mesquite / and wild cherry wood. Can anybody help me determine which of these 3 woods to use? Im leaning more towards the hickory or wild cherry...

Tonights episode showed some beans called "Jack Stacks Barbecue Beans" The recipe I seen on the show called for beans such as bush's baked beans, some sauce, and some chopped brisket and a few other seasonings, then smoked for several hours. (5 hours I think with chopped brisket mixed in and...

I have 3 lbs of leftover brisket that mainly came from the points. I pulled it apart, and just left it in chunks. Ive seen some of the recipes such as "Chris A's Enchiladas" (will definatley try that one) ABT's, and Rocky's chili. Does anyone have any recipes using leftover brisket they would...

Has anyone ever done 3 briskets at once in the WSM? I have 3 in there now, been going for almost 14.0 hours now, and the temp is ranging between 157 to 165 from brisket to brisket. Got a full chimney going now to keep the heat up as its down to around 205 with all vents open, and fuel is running...

I asked my oldest daughter what she would like for 4th of July weekend, and she said brisket. I found 3 packers at walmart (excel)for $1.28 per pound. I ended up with 37.43 lbs of brisket (everything they had) Only thing is the fresh date is tomorrow (06/29/04) They look fine though. Im...

Im thinking of smoking my first brisket this upcoming weekend. Was wondering what folks here preffered,,,, the midnight cook, or the wet rub? Not only have I never smoked a brisket,,, I dont beleive I have ever tried it either. Im really looking forward to it though. Thanks all.

Has anyone ever heard of these? (pork butt country style ribs) I picked some up the other day, around $2.50 lb, and I got them on the WSM right now. Any tips, suggestions would be very much appreciated. I have a home made rub from paul krks book on them now, and was planning to put some KC...

Beef Florentine Sirloin tip, cubed, approx. 18 X 8 X 3/4" (sheet) Ramona cheese Provolone cheese Fresh spinach Garlic salt Twine Sprinkle meat generously with garlic salt, covering one side. Sprinkle meat generously with Ramona cheese, (same side as garlic salt). Cover with provolone cheese...

So whats everybody smokin this weekend? I myself have 3 butts weighing just over 20 lbs. that were just rubbed Mr. Brown style. Plan on putting them on the WSM tomorrow evening. Dont know how long there gonna take,,, but I plan on a long cook, and got plenty of cold beer & good music to help me...

Last weekend I was doing some BB ribs. Was doing just under 10 lbs. Was doing half BRITU, and the other half with a rub and sauce made from Paul Kirks book. I bought these ribs on Wed. the 21st, and planned to smoke them Starting Sun. the 25th. To my dissapointment, the ribs had a bad odor when...

I have 3 pork butts in my freezer. Two of them are around 6.5 lbs each and the other is around 7.5 lbs. If I want to start smoking these this Sat. evening, when should I plan on getting them out of my freezer so they can be thawed out. I cant remember how many days per pound it takes to thaw...

Just tried the chicken chicken recipe on this site. I must say,,, Im not a huge fan of chicken, but it turned out wonderful. It was very moist and tender. Had to be careful removing it,,, it wanted to just fall apart. The wife really liked the lemon pepper marinaded the best, but they were both...

Is there a preference to white oak over red oak? Also, when people use cherry wood, are they using wild cherry woods, or the kind you grow fruit from. I have access to wild cherry wood, and both red and white oaks at my fathers house in the country, but wasnt sure if there was a preference...

I am considering purchasing a cookbook specifically for smoking different types of foods. There is alot of books out there on the market such as,,,Smoke & Spice,,,Paul Kirk's Championship Barbecue Sauces,,,John Willingham's World Champion Bar-B-Q,,,, and several others. Does anyone have a good...