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It took 1.25 hours at 350* the other day for a split chicken. It came out moist and the skin was crisp. Half a chicken would take the same time.

I tried the oven approach for country ribs. Seasoned them with Maurice sauce and rib rub and stuffed them in a aluminum pan. Cooked on the grill for 1 hr no liquid added just it's own fat. Then removed them and laid them out on the grill for 10 minutes flipping once. Came out tasty and tender...

We have used Maurices mustard sauce and find it excellent for different meats. They have 4 different sauces. The 4 pack was $18.

Someone mentioned BGE lump. That is made by Royal Oak but much higher in price. I've used both K and RO Briquets and now use Cowboy lump. It sparks a little but keeps constant. I order it thru Ace Hardware for $11.99 per 20# bag. It ships to your nearest store.

Am cooking a dozen chicken legs today and am figuring about 300° indirect for 1 hour. Is that about right?

On another forum they mentioned that RO from Argentina was bad but American made RO was excellent. Maybe it's the same with the briquets.

I heard that R O makes ACE briquets. I bought a few bags a couple of weeks ago for $5.69 for an 18lb bag. They also have Cowboy Charcoal for $11 for a 20lb bag. That's delivered to their store.

I'm on my 3rd order of their rub. We bought 1 of each and use it on both beef and pork and also on chicken wings. Normally use Allegro or mustard on the meat first.

If Brookshires is in your area they have pork butts for .99 a lb and beef ribs for .79

My wife shopped for a whole boneless Hormal Cure 81 ham for our family gathering today Sunday. There wasn't any left so she bought 2 half hams totalling 7 lbs. They were fully cooked so I smoked them using hickory figuring 20 min per lb or 2hrs and 20 min. I stuck the probe in and set the temp...

My WSM is on my deck. I placed an old melamine plate under it upside down. No problems with it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays: Texas BBQ Rub is really good too. Not as much heat and not quite as sweet but a real nice blend. Great on pulled pork! Good luck, Bill...

We have a 16# turkey I want to roast on my WSM. Not smoked! My wife says it would be smoked and the gravy would taste smokey. She also said that it wouldn't make good soup. What I'm planning is 2 chimneys of fully lit briquettes. Dry water pan and the turkey on a rack in a roster. Cook it breast...

I use a Tuna can for my chips. Save the lid. Rinse throughly, put chips in and cover with the lid. There's enough space around the lid to let the smoke out.

When my son was in Cal he asked the butcher for Brisket and the butcher offered Tri-Tip instead. They use brisket for ground meat. When my grandson was stationed near Sacramento the same thing happened. Our Brookshire butcher here said he'd save me a tri-tip whenever I wanted it. It's an...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dupree: I need to cook ribs for 5-8 people this weekend, I do have two smokers to work with but I want to reserve a bottom rack to try a bean recipe I...

In another post in this forum I wrote that I had a similar problem cooking my brisket. I dumped all my lit coals from my smoky joe onto the unlit coals in my WSM. Next morning lid temp was about 180*. My coals burnt up overnight.

On my first brisket I was ready, using the minion method. My ring was full on unlit coals and was waiting for the lit coals. I was grilling pork chops on my small smokey joe and decided to use these coals in my WSM. I must have dumped about 40 lit coals in there. It burned too fast. 8:00 next...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rich langer: Hi Jo, You need (yeah, right ) to get an 18" kettle - old style with the 3 pinwheels, NOT one touch - then put your WSM on the 18" base...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff S: Watch Chris' video on St Louis Ribs. It will tell you everything you want to know. Be sure to trim that excess fat! Mine were perfect at 5...