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Hi All, Need some help please. One of my charcoal vents is stuck in the closed position. It's so stuck that when I try to force it open the metal will bend. So, how do I get this vent working again without bending the metal? Thanks, David

Am looking for a BBQ sauce recipe for pulled pork. Looking for a Southern vinegar based sauce, not too sweet, but just sweet enough. Did a search and could not find one.Perfer not to use store bought sauce and want to make my own. Can anyone link me or email me a good sauce recipe? My email is...

PC2B2.....pork,cheese,cigar, beer, bourbon. Frank, ifn' the pork fat is dripping down on to the brisket why put the brisket fat side up? With the fat side down wouldnt you get bothe the heat protection of the fat on the bottom plus the pork fat dripping down from the top? Just wondering as i...

I will let you all know how this smoke turns out. Maybe even take a few pictures to post. The Butts are gonna get a Brown rub-a-dub. Whats the latest tweek on a Brisket rub? Wet? Dry? Any new ideas are appreciated.

Well, I just feel like making a pig out of myself! Thanks for the replies.

I have one 8.5 pound brisket and two 6 pound butts. I want to cook them all at once. My question is where to place the meats? Butts on top grate or brisket on top grate? Which fat should fall on which meat? Anyone other tips on doing a compound smoke is most appreciated. Thanks, David

Mike, I live near Birmingham and all the Bryan ribs around here are "enhanced" with the infamous solution. Were the Bryan ribs you smoked enhanced too?

Bruce, Mostly because a new to this! Makes sense to go as James Bond says, "bottoms up." Thaks for the illumination.

The reality of the situation is that NO raw or underooked seafood is 100% safe. Bacteria is not the issue. The issue is parasites. They are rare, but it does happen. They are tiny worms that can use you as their "host". If they lodge in the wrong part of your body like the brain you are in some...

Thanks Mike. Does anyone know if the True Temp from the Target has a probe long enough to reach both cooking levels when installed trough the top vent?

The grocery stores sell split hikory and oak in a bundle of maybe 14 inch pieces wrapped in plastic. Its seasoned firewood. Can this be used in a WSM when cut down into chucks? It is very inexpensive. TIA

When running the probe under the lid dosen't that break the seal of the lid and increase temps? TIA

Susan Z, I live in Alabama, but from Jan 15th to March 21st of every year I live in Florida. David

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Hawgz </div></BLOCKQUOTE> Hawgz, I was shopping for something to grill and looking at NY Strips. I know all Walmart beef is shot up, positive on that one. And I swear the...

The last Time I went into my Sam's was in December and the beef indeed did have additives as stated on the label. I will now revisit that Sam's within the next few weeks and report back. I would prefer to be able to buy meat at the Sam's as its much closer to my home then the Costco.

The answer here is simple. Beef at Sam's has a liquid solution added to it which is pure BS. Costco has no such additive. Read the label.