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I often put a foil pan of bbq beans on the lower rack with meat on the upper rack to cook and drip down below. I have the 18" WSM and finding the perfect size foil pan that holds the most amount of beans can be difficult. I usually double up 2 of the largest and deepest roasting pans I can...

I did the opposite. I put the smallest on the top. Seemed to work out. Not sure what the best way is. </div></BLOCKQUOTE> I figure that the upper rack is higher in temperature than the lower rack, so that's why I put the bigger ones on top. Anyway, the BBQ was enjoyed by all including myself.

I've got 5 butts (40 lbs) on my 18.5 WSM right now - they're for a graduation too. I put the 2 biggest ones on top rack and the 3 smaller ones (6-8 lbs) on the lower rack, the smallest of the 3 is standing upright.

Oh and another thing. I've been spatchcocking chickens and turkeys when cooking them on the grill. Cut out the backbone, flip it over, and press down to crack the breast bone. When the whole bird is flattened like this, it cooks very evenly and much quicker too. While I've done this on the...

I've done the ice packs on the breasts for oven roasted chickens and it seems to work. I think letting the dark meat rise in temperature as it sits on the counter while the breasts keep cool from the ice packs may not be the best idea as far as food safety though. I think it was Jacques Pepin...

I've got a newer WSM and the thermometer seemed to be pretty accurate when I first got it - based on using other thermometers stuck in the top vent holes. I've done some high heat cooking for chicken and also some really high heat cooking configured as a little black egg for steaks. I was...

A "drumset" of Weber kettles? That'd be sweet.

I had a dream last night that I was grilling on a Smokey Joe sized Performer. It was weird; I felt like a giant. That would be a cool, albeit pointless, thing to make.

Like most of you, I've had alot of good BBQ from all over the country. Every time I'm travelling, I always seek out the good Q, especially when in a Q town like Memphis. I think Central BBQ is the best that I've had while in Memphis. Awesome ribs.

I work in KC about once a year and I make it a point to visit all of the BBQ places. I love it all, but OK Joe's is the champion in my opinion.

I like spares much better than baby backs. The price, the meatiness, and most of all, the flavor is so much better than BBs. BBs are easier and quicker to cook though. I only buy BBs when they are on sale for a good price.

I just made this recipe on the lower rack of the WSM. I made 4 slabs of babybacks on the upper rack and let the drippings go into the foil pan of beans. Instead of brisket, I used the cooked trimmings of spare ribs that I had in the freezer. I used KC Masterpiece original sauce and only 1 1/2...

After doing about 20 pork butt cooks, I feel like I can consistantly make killer pulled pork on auto-pilot. I've since moved on to perfecting my spare ribs. And while they're always good, I'm working on my repeatability and fine tuning my rub and sauce. I love ribs.

I use foil for ribs using a 3-1-1 method. The last hour unfoiled firms everything up nicely. I've done good ribs without any foil, but I just feel like a 3-1-1 method is so consistant and repeatable; for me anyway. I always use foil for briskets as I do the high heat method. 4 -5 hours and...

I like to keep my lid temps at 225 - 245deg. I like the bark dark and chewy, but not to the point that I can't easily tear it apart with my hands.

I love spare ribs much more than babybacks. I made babybacks yesterday just because they'd be done a bit quicker than the spares - I do 2-1-1 for babybacks. They were 2.99/lb. while spares are usually 1.49/lb. when on sale.

When I make spares, I do a 3-1-1 method with a lid temp of 240deg. I put the trimmings and the tips on the lower rack and foil them at the same time I foil the racks (at the 3 hour mark). After cooking in foil for an hour, I remove the foil packet of trimmings from the cooker and let it sit on...

I go from cold pale ales and IPA's to imperial stouts and barleywines poured at cellar temps.

I sometimes have bacon on a turkey sandwich or mix pulled pork with brisket in my beans. And besides ordering the Happy Family at the local Chinese carry out place, I haven't gotten too crazy with the meat-mixing. Anyone have a recipe with a bunch of different animals in it? Like maybe an...

I would like to dry out some fruit wood to use for Thanksgiving. Is it possible to speed up the process by drying it in the oven or microwave? Is this a stupid question?