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Tomorrow, I'll be using the 2-2-1 on some baby backs. I'll be cooking on a WSM 22.5 and some rib racks. Should I do anything differently than when I smoke 2-3 racks at a time? Alternate those on bottom rack with top rack?

Limit one per customer (I tried several different times and ways to order more haha), Masterbuilt rib rack, gloves and a smoking screen for fragile things like fish or veggies, etc. $14.68 and free shipping with Prime. https://www.amazon.com/exec/obidos/ASIN/B00RJ2EYLS/tvwb-20 I have one of...

Here in about 2 weeks, I'll be using the 2-2-1 method on nine racks of BB ribs on the WSM 22.5. I've only done 2 or 3 racks of ribs at a time. I could probably hold 6-8 racks laid flat but I'll be 500 miles from home and my options/resources for other ideas will be limited. How have you...

I'd like to smoke a full ham (should I cut it in half??) for our Christmas dinner tomorrow. The boss lady hasn't brought it home yet, so I don't know an exact weight for now. We usually take a full sized ham, put it in a nesco roaster, pour in a two liter of pepsi, a can of chunk pineapple...

...for not being on here for a long time! I grabbed some of my frozen pulled pork out to have some brunch out by the pool. "Honey, am I out of #5 sauce?" No big deal, I thought, I'll just log on and make some real fast. I timed out all 5 attempts to remember my password...I'd have to wait 15...

Maybe it has been posted before but for someone like me that's still a learnin' it's a good start: http://barbecuebible.com/2015/09/01/bbq-rub-matrix/

I picked up a discounted 36" Blackstone Griddle last night to go along with my DIY gasser griddles and my MoJoe Griddle. When is Weber going to come out with a griddle? The BS, build wise, reminds me a lot of how Weber would do something. "Sorry, Weber....." I hope the rest of the Weber gang...

I always read on here and other sites (do they exist?) about flare ups on the grill. I always thought I must be a master grilling chef because I really never have flare ups. We'll, I do, but not enough to bring it up on the forums. I stand corrected and I've been spoiled. We buy a beef...

It's a very nice morning to cook outside and eat outside, too. So, I broke out the DIY MoJoe Griddle. The kids named this "sunshine skillet." Nothing too exciting: Frozen taters (I know, I know) Mix up some eggs like your are going to scramble them Fresh onion S&P Lots of cheese Whole pack...

Nothing revolutionary or too exciting but it has been so nice out, I try to cook anything I can outside. Using my DIY griddles for the Weber gasser: Cooking the chicken, the spatula was great for cutting it too. Broccoli Chicken Alfredo These griddles work a lot like a wok...chicken was...

What are a few of your "I can't live without it" tools you use for grilling, smoking or kitchen support? Here are a few of mine, most aren't fancy or expensive bit they have become invaluable as support for cooking outside. First is a knife that I love. It's ugly and by no means fancy. It...

Ok, I see scratch and dent gasses and kettles on Clist on a regular basis. And, sometimes new in the box and the typically have multiples. How are those guys getting them? Are they working a deal with the store manager at Lowe/HD to take them all. They must be getting them for absolute rock...

Inspired by some posts from here and always wondering what to do with pulled pork leftovers.... Chips Leftover PP Mexican cheese dip Homemade bbq sauce from a smoker/caterer from work = yummy!

It has been a long time since I've done ribs. Before, I never could control temps on my wood fired grill. While the flavor was to die for, they never really had the tenderness/chew I like. So, with being able to control the temp precisely with the IQ110 and the WSM I got last season (really...

I really enjoy my two pc griddle for my 670 gasser but I really hate wasting the liquid gold bacon grease. I've been studying the Black Stone griddle grease drip tray. And, I think mine needs to be adjustable from front to rear just a little. My concrete angles my grill back towards the wall...

They are on! I love how the IQ110 acts like a supercharger to get it up to temp quickly. First butt: mustard base to act as a binder, Rub Some Butt, then dissolved Rub Some Butt in apple juice and injected, hickory chunks, water in pan, 225 on IQ110 Second butt: mustard base to act as a...

....while I'm at it and digging my self a hole, making enemies and about to get booted off here. But, am I the ONLY one on here that misses the smell and slightly different taste using lighter fluid produces? Did I really just say that? Out loud? Crap! Hahaha... Honestly though, when a...

I guess this is part two of my crazy question series. Maybe I should have spaced them out for fear of being banned because, like my other question, this is probably sacrilegious on here hahaha! Maybe I'm just a tight wad but does it kill you to use a whole bag of charcoal to smoke 1 butt? Or...

Is it me or am I just the only crazy one 'round these parts. Before joining here, I never really cared for pulled pork or brisket (gasp!) I did, however, about a year ago, have some phenomenal brisket in VA on the was to VA Beach. Anyway, I've probably smoked about 6 butts over the last year...

I haven't even carved (butchered) it yet and people are telling me I should have fixed two because it smells so good. Simon and Garfunkel Hickory Temps 250-400 rain came and killed me, couldn't control fire Used my fuel oil tank smoker/grill