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Last night we tried the pulled chicken. We pretty much followed the recipe, but my chicken pieces were not as uniform as Chris's. Used 1 lump of hickory and 2 of pecan. It was great. Can hardly wait now until hindquarters go on sale....tom

Rita-Y put a recipe for Slow Smoked Chicken in the recipe group. I am going to try it this weekend. It looks good. The question is: "What sawdust should I use for smoking? I have three available: alder, hickory and mesquite. Mesquite does not sound right, but the only way I have used alder...

I was looking at my old cookbooks and found one published by California Culinary Academy with the title: Barbecuing, Grilling & Smoking. It was published in 1988. What I did not notice in my pre-WSM days was that the smoker they were using was a WSM. There is a section on cold smoking. They...

I posted a note detailing my troubles at our altitude. Jim Minion suggested that I use a mixture of lump and Kingsford and start with a half chimney of lump. I did this and it was great. The brisket took 14 hours to reach 180 and I declared it done. I then wrapped it in foil refrigerated...

I cooked some beef ribs yesterday. Using the standard startup, the temperature went up to ab out 300 and after a half hour started dropping. I had to open the vents and managed to keep the lid at 240 adjusting as the day went on. I really have to keep a log and will do so in the future. Is...