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I had an unfortunate accident when the lid on my Weber One-Touch Gold 26.75 flew out the back of my truck when bringing the grill back from a Charity BBQ Fundraiser I was hosting. The good news is we raised a few grand for great local charities, but at the cost of my lid - which we found after...

I have been using my two weber bullet smokers for over a decade. I just pulled one out (just finished smoling 40 lbs of pork butt in the snow and 20 degree weather...still cooked like a champ) of the storage shed I built for them and found that they BOTH had mold growing all over the grates and...

I recently had a whole pig butchered and accidently ended up with 22 lbs of thin sliced (looks like bacon), uncured, unseasoned pork belly. On its own it does not taste very appetizing. I tried smoking the individual pieces as is..but to no avail. Does anyone have any suggestions for what to do...

I currently have a weber VB and love it. As a gift for xx years of service with my current company I have a choice of gifts, one of which is a brinkman smoker (unfortunately no weber..) Has anyone used a Brinkman and are they any good? I only need two smokers a few times a year...but when I do...

I am cooking for 60 -80 folks on sat and have already made 30 lbs pulled pork (cryovac) and have 14 racks of ribs I want to do on Friday. My issue is with the ribs, chicken, wings, kielbasi, etc I have no room in the fridge. I have the ribs in a cooler, but with so many, they act like their own...

I am planning on smoking some fresh kielbasi in a few hours but it is frozen solid. I know that they will thaw a little in the next hour...can I smoke it still partially frozen? I plan to finish it on the grill. Thanks and hope everying has a good q'ing weekend David

I am clearing some maple trees on my property, and I know it's a maple tree, just not sure what kind. Does it matter for purposes of smoking? I think it's either silver or sugar maple, but can't be sure. Will any type of maple ruin the flavor of the smoked food? How long do you need to let the...

I am planning on doing a couple of pork butts for the 1st time on the smoker this weekend. I am picking them up in a hour and wanted to put them on early this evening so they are done early tomorrow. All the recipes I found say to rub the butts and let them sit overnight which means I shouldn't...

Hello All, I am planning on smoking some country style ribs this weekend. I have tried them in the past using the BRITA rub, and found them tough and a little dry. I have smoked baby backs, whole chickens, kielbasi, etc with much success, but those darn country ribs always toughen up on me...

I have had 4 racks of babybacks at 220 - 225 for 3 hours, then increased to 250 (can't get it hotter - about 20 outside) after 5 hours the ribs look great but do not tear from the bone at all. Should I keep them on another hour or take them off so they don't dry out? Help! Thanks!!