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Tim and George - the fish spatula looks like a great solution for the problem that I had today. Thanks. John

Today I did a really poor job of removing a finished and hot 7 pound butt from the grate to double sheet of foil on a table next to the smoker. I slid a spatula under the butt before lifting it up in the hopes to release any portions of the butt that were stuck to the grate. That almost worked...

For some reason I do not like the taste of apple cider vinegar. I genrally use white distilled vinegar in my sauces. Can I substitute white vinegar in this recipe? Or if you could suggest another type of vinegar I would appreciate it. I use Trader Joe's white balsamic vinegar in my salads and...

I am using a DigiQ II controller on my 18.5 WSM. What is the recommended lid vent opening for this setup? I have looked in at the BBQ Guru web site and Use Guide but can't seem to find their recommendation for the lid vent opening. Thanks John

what are you going to inject it with? For a whole pork shoulder, Chris Lilly suggests 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 Tbs Worcestershire sauce

I would like to try injecting a pork butt before smoking it. My motivation for trying this technique came from "Big Bob Gibson's BBQ Book" which I have just read and like a lot. I would appeciate recommentions for a good quality meat injection syringe and an online source for buying it. Thanks...

Dr BBQ's Big-Time Barbeque Cookbook

Last week I found the new Kingsford Competition Briquets at Costco. Two 16.5 lbs bags for $16. I have tried it in my Weber kettle for grilling but not in my WSM 18 inch yet. It lights fast, burns hot and produces noticeably less ash. It also seems to burn faster. Have you used this charcoal...

Kevin - What was the total time for the cook and the average lid temperature?

I have done one high temperature brisket and it was very good. From all the posts, I have a very clear understanding of the temperatures and the sequence of steps in the process. But, I am not so clear about how to check for doneness or tenderness at the end. What types of probes do people use...

I have the DigiQ II probe clipped onto the maverick probe so they are both at the same level about 1 inch below the grate.

Interesting, I was just about to post the same question when I saw your post. Right now I am using my DigiQ II and Maverick 73 to smoke some baby backs. I am going to try K Kruger's preference for cooking BBs at 325 degrees. I used the Minion method to start the fire. I have the Guru fan set...

I had not made Steve's #5 sauce since last summer and decided to make a double batch today. I used Dr BBQ's rub and added 1/2 cup of molasses. I mixed in 3/4 cup of white vinegar and simmered the sauce for about 45 minutes. After removing the sauce from the heat I added the remaining 1/4 of...

Ribs and cornbread. I use Trader Joe's Cornbread Mix and bake it in a cast iron skillet. The skillet makes a big difference, definely the way to go. The cornbread is moist and a bit sweet. From what I learned about cornbread on the web, this mix provides a northern style cornbread which is...

Definitely get the 10 CFM fan. You will use it to increase you fire temperature quickly and to get your temp up into the 350 degree range to try high temperture brisket.

Wow, I did not anticipate so many responses. Thanks for the suggestions. We did get hit with a lot of snow, sleet, wind and finally rain yesterday. When I said "weather is too bad to BBQ", I meant without having made preparations to block the wind or maybe insulating the WSM.

It is 19 degrees in Marblehead, 12 miles north of Boston. We have just dug out of our first winter snow storm and are getting ready to face another storm that is due to roll in late tonight. BBQ and grilling are not in the cards for at least a few days, and I am looking for suggestions for...

I had good results using 325 grate monitored with an ET-73

The brisket was fantastic ! Moist, flavorful, great texture. Checking every 20 minutes with the skewer to tell when it is done takes some patience and a lot of faith. Thanks to all who posted information on the high temperature brisket process, especially Kevin Kruger who provided the...

UPDATE - the brisket allowed the skewer to slide in easily so it should be "done" after a totaly of 4 hours and 10 minutes cooked at a grate temp of 325. I wrapped it in foil and then a towel. The plan is to let it rest for about 30 minutes and then carve.