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So to supplement my WSM I'm looking for a new charcoal grill, preferably one that seals well enough that I can offset cook on it (with controlled temps) when not grilling. Anybody have a suggestion or experience with this one? https://tinyurl.com/fftevf82

Tell you what, I have BBQ'd in snow storms, grilled in rain storms, I have mounted my WSM on the back of my truck and Q'd through a flood. Even the storms tracking through Michigan every day this week haven't stopped me. But this darn humidity; I'm pan frying pork steaks tonight!

So my plan for Easter dinner is a turkey and a ham-ish meal cooked on the WSM, but I do NOT want the ham-ish pork in any way to remind me of pulled pork. While I love my pulled pork, it is just not what I am thinking when I think Easter dinner. Unfortunately, we bought a picnic shoulder rather...

So what do you have cooking for Easter dinner?

That didn’t go well… So I decided I was going to update to the latest version of everything Stoker and attempted to update the firmware flash from 2.6.0.193 to 2.6.0.249 – not this time. The re-flash failed partway through and left the unit dead. I’ve done this plenty of time before (even do...

Hello all, The wife and I are planning a trip to visit my brother in Columbia SC and we are looking for some good BBQ joints (or just plain good food joints) to sample along the way. We will be leaving Detroit and heading straight down I75 to Lexington where we’ll make a westerly side-trip to...

Does anyone have any information as to the operational status of Rock's Bar-B-Que? Six weeks ago I mailed 4 Stoker probes to them for repair/ calibration and haven’t heard a peep from them since. I’ve sent multiple Emails and left telephone messages requesting status but no response. In spite...

Hey All- I'm about to start a BOB cook for a family gathering tomorrow but I can't decide on a method that results in proper timing. I've spent the past two+ hours reading all the various threads but I just can't make a decision; so I'm looking for input. I have two 8.5 lb butts and a 15 lb...

Right, so I’m sitting around the house about 3:00PM today and enjoying a couple of homebrewed barley-pops when I suddenly get a hankering to cook some ribs on the WSM. So off to the store we go where we pick up a couple of slabs of ribs. We also grabbed some tomatoes, a cucumber an onion and...

Last Saturday, late into an 18 hour Corned beef BBQ, I was watching the Red Wings throttle the Flames and I started thinking along the line of snacks... limited as I am by my low carb diet and seriously parched due to a lack of beer (inhumane diet), I grabbed some Portobello's and made a treat...

After the cook we wrap out butts or brisket in foil and pack them in a cooler with towels for some number of hours before serving. Why do we use foil? Is there any reason that we can't wrap the meat in a plastic bag rather than foiling before we pack it in the cooler? Opinions?