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Today, I completed the cook for my first venison ham ever. (Don't ask me why I decided to do this -- it just seemed like it was high time to attempt it!) When I took my deer to the processor last fall, I asked that they keep one hindquarter whole and with the bone in, so that I could try a...

Last night, I cranked up some dry rub on a coupla racks of ribs and a pork butt, intending to smoke them today. Today, however, I've been a little under the weather. Would it be bad if I let them sit in the fridge, on dry rub, for another night? That is, if they're on rub for a day and a...

So, with the weather finally turning a bit reasonable, I had the chance yesterday afternoon to crank up my new WSM for the first time... I decided to go with a chicken (~5-6 lb) and a small package of country style ribs. (No, I usually don't use these, but since this was a test run, I didn't...

Well, I've been a Weber fan for a good long while -- bought a Performer in 2001, and have used it to grill and smoke for years. Way back in the day, I bought a cheap bullet smoker, and while it worked ok, it didn't hold heat well and wasn't too easy to use. So, looking to get back into smoking...