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Hey everyone, I've yet to max out my 22.5 WSM, but I'm making pulled pork for my church. Anyone have an idea about how much pulled pork you can yield from it? Or, how many I can feed? Thinking simple: Small sammiches using Hawaiian bread + slaw and potato salad as a side. Thanks in advance...

QUESTION: I've never made these before. I'm smoking about 60-80 wings tomorrow on my 22 WSM. Do I have to double the recipe for the sauce or will it be enough? I've read several posts where the original recipe yields extra sauce. Any advice would be greatly appreciated. Thanks!

Great pics! I may have missed this but how long did the entire cook take? I'm planning on doing this for Easter and want to time the cook correctly. Thanks.

Nope, none taken. You bring up a different perspective that I'm sure some others share, but that's all I took your comments to be. Either way, it's all good. Thanks.

First, nobody's busting stones. I was merely expressing what I still feel is a valid point; that there are too many threads on a particular topic. I think that the primary purpose of a forum like this is that it's an excellent resource of information. When you have multiple small threads on...

First of all, why are there so many different threads on the 732? That seems to be a prevalent issue though with the VWB forums. There are many threads on the same topic. I find this very frustrating. Things would be so much better if folks would just do a search, and contribute to an already...

I just tried mine for the first time the other day. Generally speaking, it's totally worth the money. I did not have an ET-73 so I can't really comment on those comparisons. The only legitimate criticism I have right now is that the wires seem kind of short to me. Then again, I haven't...

Thanks for the clarification Chris. I had my mind made up that I was going to give this a shot anyway but I just couldn't figure out what that part of the recipe meant. I'll post my results for sure. Right now my only question is how long I let it soak in the water. It seems the opinions...

Hey everyone, I'm smoking some corned beef this weekend. I came across this vat of goodness at my local butcher: Uploaded with ImageShack.us The recipe Chris has posted, and most of the success stories from the forum seem to rely upon pre-packaged corned beef. My butcher has obviously...

I'm doing my first high temp brisket tomorrow. In preparation, I read through this whole thread, and of course the summary toward the end. However, I have a question. When you foil at 170, do you add some beef broth at that time? I don't see it in the summary, but I thought I saw it mentioned...

IMHO, if you're going to fire up a grill to make some ABTs, you should definitely use some wood to add some smokiness. The combination of sweet (if you're using a sweet ingredient like chopped dates), spiciness, saltiness, and smokiness is what makes ABTs so great. The strongest wood I've used...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Add some ground bay and thin with sour o.j. or apple cider vin. </div></BLOCKQUOTE> Was my assumption correct that I should still add the...

I'm going to do this recipe for Labor Day. I have a question about the paste. I won't have time to make my own paste so I'm using a store bought achiote paste. Any suggestions on what I should still add to it from the recipe above? I'm thinking I'd still add the fresh garlic but what about...

Not new to the site but first-time-poster. This past weekend, we fired up the bullet for some clod, pork shoulder, spareribs, and beef ribs (dinosaur). I needed a side dish that could live up to that menu so we chose this one based on the reviews. My initial thought upon reading the recipe...