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Hi folks I'm thinking about giving Steven Reichlen's Smokehouse ham a try. One part of the recipe requires that I cold smoke the ham at no more than 100°F for 12 hours. I've got a 22" WSM and a CyberQ pit controller to work with, so I am looking for opinions and/or tips on whether it will be...

Hi I done a few successful cooks on my couple of months old WSM aiming for a temp of 250º F throughout the cook for pulled pork. I've got a CyberQ Wifi now and in a few days will be using it for the first time so I'm wondering the best way to incorporate the CyberQ into the cooking process...

Hi Folks I live in Melbourne, Australia and have been low and slow cooking for about three years. I started using a Weber kettle grill about two years ago and recently got myself a Smokey Mountain which I am enjoying familiarising myself with a lot. I've visited the USA twice in the last few...