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Weber Cooker 18-Inch Charcoal Smoker, Slightly used: in excellent condition. Includes charcoal holder, 2 grills, water pan, cover, Weber chimney starter and 25 lbs. of charcoal. $175. Anaheim, CA divers@sbcglobal.net Photo available

What is your favorite type of sausage for grilling - smoking?

I did an over night smoke and pulled it this morning at 176*. Added 1/2 cup of beef broth and foiled into oven. I plan to pull out to rest at 205* Oven now set at 215* I'm 9 hours away from serving! Any advice on how to best use the remaining time & temp?

I'm oven roasting a 8 bone pork roast. Initial sear at 450*, then bake at 350*. At what temperature should I pull it to finish at 145* after a 10 minute rest?

I am allergic to most nuts, including: almonds (in the peach family), peanuts (in the bean family), walnuts, hazelnuts, ....... I have always stayed away from meat smoked with pecan wood for fear of a reaction. However, food cooked in peanut oil does not bother me as the oil's structure has...

I like to put in a load of chicken thighs when I'm doing ribs. The skin comes out rubbery. I read a post that said to get crispy chicken skin, it has to go above 325/350* So now I' considering putting the thighs in the oven broiler to crisp up. Any comments if this should be done before or...

Just fired up the 18 incher with 18 lbs butts, full load of charcoal briquettes in Minion method for over night cook. Have 2 fists of apple and hickory on top/buried. After 1 hour it is still smoking heavily. Is this normal?

I'm doing 3 baby racks and some chicken on an 18 incher. Normally, I do the ribs on top so I can see them and about half way through, put the chicken on the bottom rack. The ribs drip on the chicken and I got pork flavored chicken. I want to continue with the ribs on the top, so this time I'm...

I'm doing an over night 4 butt Mr. Brown smoke and would like to add some sausage the last 1-2 hours. I normally only add wood once at the start. Should I add a few more blocks of wood along with the sausage to get it smoky or leave it alone? I thinking some bratworst and Polish. Any other...

I have a standard sized Weber and am planning on doing four butts, about 5 - 7lbs each for 14 hours and then finishing in an oven until internal temp is 200* for pulling. Question: Is this too big a load??

Why does the recipe call for non-iodized type of salt? What difference does iodized salt make in the taste?

Just finished probably the best ribs ever!! Nothing fancy: 4 hours with BRITU rub 3 hours at 250* 2 small oak and 2 small orange wood* chunks At 1 1/2 hours sprayed with pineapple juice At 2 1/2 hours partial cut ribs and brushed with KC master and sourwood honey at 1 to 5 ratio. * I got some...

How long does it usualy take to get a chimmney up and going?? I use two single sheets of news print and it is 25/30 minutes to get 85%of the Kingsford regular brickets going. Maybe it's just pre-mature hunger pangs!!

I have got a small lot of dried orange wood. Any suggestions on what it may be especally good with?

I was in Page, Az last week and ate at the local cow boy steak joint. I had a "flat iron" steak. A flat cut, coarse grained, tender and very tasty. Any body know anything about this? Does it go by another name? I assume it is cow meat! Subal

I am highly allergic to nuts, nut extracts, etc. ... Does anyone know, or have heard if pecan smoke will transmit nut protiens that would kick in the allergic reaction? Strange as it seems, foods cooked in peanut oil does not bother me! I'v always advoided this wood. Allan

Just did up some ribs. Tried some new stuff. Used Mr. Brown rub for 3 hours befor smoking, just a few apple wood chunks, sprayed with pineapple juice (was out of apple juice) at 1/2 way point and finished with KC Masterpiece cut 1/4 with honey. These were on the sweet side, but one of the...

Has any one used Mr. Brown rub on ribs?

Does any one have a good recipe for this? Allan

Some one has probably already done this - but for me it's new! Wipe/brush all excess grease from racks. Mount a rotary brass wire brush in the 1/4' drill and buff them up. This removes all baked on grease and leaves the racks like new shiny. Use a brass or stainless wire brush as a carbon...