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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...

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

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...

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...

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 have only cooked one brisket before and it did not turn out well. It was very dry. I tried the low and slow process and used an internal temp of 190 to determine doneness. I forgot about doing brisket until I recently read the 8 pages of posts on the WSM New Owners board describing how to...

I have recently switched to Rancher charcoal and like it a lot. From my logs, I have noted that when using the Minion Method, it takes longer for the Rancher to come up to the selected grate temperature than the new Kingsford. For, example, using the Minion Method, and operating under the...

I was wondering what percentage of the people who cook with WSMs use an automatic temperature controller. I use a BBQ Guru and do so to focus my time on improving my cooking skills and finding and trying new recipes rather than tending to the fire. My son in California uses a Stoker for the...

On Sunday, I plan to do an overnight cook of 7 lb bone-in butt using Rancher Charcoal for the first time. The target grate temperature will be 235 degrees. I will use the Minion Method to start the fire and I don't expect much temperature variation because I use a BBQ Guru automatic temperature...

I have been cooking loin back ribs for a while and I am very happy with the results. I would like to try smoking spareribs, but I am a bit intimidated by the process of trimming whole spareribs to remove the cartilage and the skirt as shown here using the Sparerib Preparation link. My best...

It took me a while to figure it out, but I just do not like the taste of cumin. Apparently, I am very sensitive to it's presence in rubs and sauces and I eliminate it from any recipe that I use. I have been using rubs that include chili powder which I like because it adds at bit of heat. But...

I know the trend is to switch from briquetts to lump. But I have tried lump, 5 bags of Wicked Good Weekend Warrior, and I find it that its inconsistency, higher burn temperatures, difficulty in finding it locally and the added work of having to hand pack the ring to get it to burn evenly just...

After cooking many batches of BB ribs at 230 degrees for about 6 hours, including foiling for 1 hour, I wanted to experiment to see if I could cut down the cook time to under 4 hours and eliminate the foiling step. Using a BB recipe from Dr. BBQ's book, I cooked the ribs for three hours at 275...

Last night at 11 pm I put my first pork butt on the WSM and 12 1/2 hours later I pulled if off when the internal temperature reached 198 F. It came out extremely well. It may have been beginner's luck, but I don't think so, mainly because I was able to obtain so much useful information from...

Tonight I am going to cook my first butt and expect the cook time to be about 14-16 hours for a 7 lb bone-in butt. I will use Wicked Good Weekend Warrior lump, and I expect that I will have to add more lump to the fire after about 10-12 hours. I have never done such a long cook before, so I...

Other than Costco, where can I find pork butt, preferably with the bone in, in the Boston area? John

Most of the family likes their BB ribs with a crisp and firm bark. So, I use rubs that include lots of brown sugar, then foil with honey and more brown surgar and finish by glazing with some sauce with honey added. However, I would like to make a "lite" rib with a thinner bark. How do I do...

Today was my first cook with lump charcoal -- and it was wonderful. After the disappointing previous results with the new Kingsford charcoal using the BBQ Guru for automatic temperature control, I decided to try a high quality lump. I was able to find a source for Wicked Good Weekend Warrior...

After gently bending the access door several to get its curvature to more precisely conform to that of the cooker main section, I found that I still has a gap at the top of the door because it would fall outward from the main section. A close inspection of the rotatable tab attached to the knob...

Up to this point I had only cooked Baby Back ribs on the WSM. Today I tried St Louis Style spareribs and the results were excellent. I cooked a single 2.97 lb rack of Swift's St Louis style ribs packaged in Cryovac. I used Dr BBQ's championship ribs recipe, including his rub, sauce and glaze...