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Hi all, I have what I hope is a basic baked potato question. I've been baking potatoes for years. Greased with butter or oil, non-greased, wrapped in foil and unwrapped and they always come out with a paper thin skin. I only use Russet potatoes and I've tried from several different markets...

Hi guys. I'm in a time crunch here and decided I wanted to try these potatoes. I'm sure the process to cook these has been explained, but my quick search is taking too long. I'm hoping that someone who reads this know whether to par boil the potatoes or not? What exactly does scoring do for...

Hi all, I've been using the retail version of BBG's rub for the past couple of years and really like the flavor. My questions is: Has anyone compared the recipe on this site (and what I believe to be a copy from their cookbook) to the retail version? Before going out and buying all the...

Hi all, I know first hand how much wind in the winter will effect the WSM without an adequate windbreak. Since this will be my first summer with the WSM, does wind have the same effect? I'm guessing it might actually make the temp run higher if not blocked?

Hi all, Didn't pick the perfect weather to try my first smoke but I couldn't wait any longer. It's 36 outside with a light wind. The only wind break I have available is my Genesis gasser that is covered. During the first 2 hours, my lid temp has never exceeded 200 degress but my et-73 at the...

Hi all, I'm wanting to try different rubs to find the one that works best for my family. Is it OK to cut the ribs in half, or even thirds for the smoking? I would hate to ruin a whole rack with a rub nobody likes. Would it change any of the variables that go into the whole process? Thanks, Rob