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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 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.

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?

Well, the Bears killed the Browns and to celebrate: spare ribs for dinner. In between Goose Island IPA's and leaf blowing, I'll take pictures of the progress. 2 slabs of spare ribs rubbed with a modified Kevin K. rub and the tips and parts are on the bottom rack. This is 1.5 hours in.

I rubbed a choice brisket flat this morning with the Savory Brisket Dry Rub recipe found on this forum. I added a teaspoon of cayenne and a tablespoon of chipolte power to it. This will be dinner tonight. http://i36.tinypic.com/2s00qh1.jpg

I'm looking for a pair of gloves that are heat resistant and washable to use with food - flipping butts/briskets, pulling pork, etc. What should I be using and where can I buy them? I've been using these leather "grilling" gloves and pieces of foil when handling bbq. Thanks.

I have a pile of wood from a plum tree that my dad had to cut down. The pieces are anywhere from 1" to 3" in diameter. They've been sitting in a pile for almost 2 years now. Do you think they're dry enough for bbq'ing? How can I tell? Thanks.