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This smoker is now 18 years old. The vents are rusted in their positions (2 open, 1 closed). The posts holding the water pan are almost rusted through. The door has “issues”. The cooking grates. This smoker has put out tasty Q for almost two decades. I replaced it a few years ago and have...

I am a lifelong charcoal grill guy. As such, I know very little about cooking over gas grills. I know even less about cooking over natural gas. I don't know that I have ever done it. I am considering remodeling out deck. We are having some gas work done as part of a kitchen remodel and...

Just thought I would share how I network to my Stoker. I use Stokerlog to control and monitor my Stoker while cooking. I used to run a long network cable back inside the house. However, for the past few smokes I've been using my travel router successfully to network the device. I use the...

I currently own a Weber Performer charcoal grill and a WSM. I am interested in getting a gas grill to handle the "small and quick" grilling tasks. I have always cooked over charcoal, and enjoy it. However, I find that the effort and time required to start up the grill just to do a couple of...

I started smokeing some jalapenos yesterday per the directions on this website. They were on for about 7-8 hours, but most of them were not finished. I HAD to go to bed, so I pulled them and left them on the counter today. I'm finishing them this evening. Any issues with doing this in two...

Does anyone know of a good source for fish in northern virginia? The grocery stores either have a) a lousy selection or b) are REALLY expensive. I'd like to smoke more fish, but need a good place to shop. Any recommendations? -Matt

Does anyone have a recommendation for a BBQ cart / work surface for outdoors? I haven't found anyone currently selling one in the stores. I don't need anything with storage (i have that worked out), just a place to work on when preparing and cooking on the grill and smoker. Thanks, -Matt

I have begun active development on a project (I still need a good name for it) to allow monitoring and controlling a WSM from a computer. This project will allow remote monitoring of temperatures, data logging of those temperatures, remote alarming for high/low temperatures, and ultimately even...

There was a topic in 2002 regarding where to find brisket in Northern Virginia. It seemed pretty spotty then. It continues to seem hard to find now. I was able to pick up four 4lb bisket flats from Costco today (on the smoker now) for $3.39lb (ouch). Anyone have a better source in NoVa...

This question is very naive (please forgive me). I am interested in getting some new grilling gloves. Searching here shows lots of folks recommend welding gloves. This sounds great to me, but I want to make sure I undestand something: These will let me pick up live, hot charcoal? -Matt

I have a question on measuring the temperature of a pork butt. Clearly there are many different temperatures that one can measure towards the end of a cook. Sometimes I even see as much as a 20 degree temperature differential in different areas of the butt. However, what do you use to declare...

I did a quick search and noticed few posts on this topic. I recently remade a second batch of Turkey Pastrami from the Steve Rachlin books (I think the recipe is in more than one of them). Wow. What a fantastic taste this produces. I smoked 4 turkey breasts (cut into 8 halves). Unforutnatly...

Just bought some pork shoulder from Costco. They are each 13-14lbs. It doesn't look like 2 butts per pack, but one single cut of meat. I'm thinking it is either a butt/picnic pre-cut or there is actually 2 butts in there and I just can't see the cut. Anyways, I am curious how much capacity...

Where do folks aim to finish (take off the smoker) their brisket? I just finished my 2nd/3rd briskets. I'm using the rub from Smoke & Spice (this is really good.. The briskets were from Costco and weighed about 4.5 lbs a piece. They appeared to each be only half a brisket, probably the...

Well, I finally got a chance to smoke my first brisket. I picked it up at Costco in a shrink-wrap pack. I had to ask for it, they didn't have any out that weren't chopped up. I was making this for opening Thursday of March Madness. Timing for lunch dictated an overnight cook. This would be...

I've seen posts on ABTs here for a little while and would love to try them. However, I can't seem to locate the recipe. Where can I find it? If it is in a book, that is fine too, I don't mind purchasing bbq books.. Thanks, -Matt

Today I used the Minion method with sand for the first time. I coooked two turkey breasts (with bone) and a pork butt ~5 1/2 pounds. The pork turned out great. The turkey turned out good, but not great. It was a little dry. I did baste often with apple cider and white wine. Cooking temps...

Does anyone have a recommendation for a spice mill? It seems that many recipes I am making require me to grind up spices. I have a mortal and pestle, but I would like to get a spice mill to make the process easier and neater.. I've been doing a little hunting, and about all I find on the...

Hi all. I'm a relatively new WSM owner (merry christmas to me!) I have a question. How do you get the smoker up to 300-350 for smoking a turkey? Do you merely leave the water pan empty? I have read most all of the board and have been following this group for a while, but I haven't found...

I am a brand new WSM owner (Merry Christmas to me!). I've been following this board for a few weeks now and I am currently in the process of cooking my first meats. (Beef ribs). I have a question. How frequently should I add wood chips? I decided for time #1 to try the "weber" method of...