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Hey all, long time no post. I have never used additional rub when pulling pork but thought I might experiment with it this weekend. For those who use rub in the pulling stage, how much do you use? I imagine it could be quite overpowering if you use too much. The finishing sauce is a recipe I...

A year after getting my WSM I have made a lot of pulled pork. It is great. And I love making it -- my freezer is full of foodsaver bags of pulled pork...I end up giving most of it away as gifts. But I would like to experiment a bit with different finishing methods and have some questions about...

I just finished cooking 2 packers...my first time with the HH method and foiling. When I opened the foil there ended up being about 10 cups of "brisket juice". I let it settle and there are three layers: the top looks like fat (although the top layer is not that thick, about 20% of the total...

I have been experimenting with some pit bean recipes. I'm trying to find one I like that is "from scratch" using dried beans as opposed to those that start with canned pork-and-beans. One issue I have is with the consistency. I made a recipe that involved soaking navy beans overnight, then...

I am really interested in making my own BBQ sauce, but the recipes I have read differ wildly and I have no idea what will come close to the commercial sauces I like. My favorite commercial sauces are - Stubbs original (for pulled pork sandwiches) - Sweet Baby Rays and KC Masterpiece (for ribs)...

I was just on the Guru site and it looks like the CyberQII is shipping. I realize most prople prefer the Stoker but thought some people might be interested. If anyone gets the CyberQII I'd love to hear about their experience.

After making a few low/slow briskets with okay results, I've decided to try one using a "high heat" method. The 8-page post "High temp brisket question" seems to be the reference topic although it appears different folks use different methods so it is not exactly paint by numbers it seems. One...

This weekend my brother came to visit for Easter and wanted to return home with a lot of BBQ. So we planned a big dinner for Saturday, and cooked enough food so as to have lots left over. The menu was: - 3 pork shoulders, 8lb each - 1 packer brisket, 12lb - 4 racks back ribs The objective was...

I just reheated ribs a bit differently than I normally do, and the result was pretty good. I thought I'd pass this along in case other folks want to try it out. The reheated meal is more like rib tips than ribs. Storage: (1) Take all the leftover ribs and cut the meat off the bones. Try to cut...

I am looking at the Stoker and Guru. There are many differences, and thanks to the contributions of everyone here I think I have a handle on most of the differences that are important to me. I would like to understand the probes better. Essentially I’m trying to figure out if I will somehow be...

I have posted a bunch of question in various threads so thanks everyone for your patience. I have a few questions about the Guru that perhaps someone can answer (1) Are the DigiQ probes proprietary or can you use a Maverick / Nu-Temp probe? (2) EDITED -- I was refering to some other probes...

It looks like the Stoker people sell some grommets alongside the stoker. These look a lot like Guru eyelets, some of which I already have on my WSM. If I get a Stoker, will the probes fit thru the Guru eyelets, or would I have to replace them with the Stoker grommets. Thanks, Matt ps. as you...

I have a dual-probe Maverick ET-7. I'd like 4 probes so the natural move is to but another ET-7...but don't know if you can use two of the thermometers simultaneously. I was thinking that perhaps the receiver would not know which transmitter was which, or if they all use the same channel and it...

I finally have gotten around to posting pics of the lid thermometer I installed last summer. The thermometer is an industrial bi-metallic with 3-inch dial I bought from Grainger. It has a standard NPT thread. I bought the bushing from the same place. I also needed a big washer for the inside of...

I'm trying to create a southwestern-style rub. I like the Penzey's Southwest Seasoning and ideally would like to start there and experiment a little. Does anyone have a recipe that is very close to this rub? Thanks, Matt

I stumbled across a rub that I think is worth sharing. I don't really love "Mr. Brown" so perhaps others who don't might like this one as an alternative. "Pushmi-Pullyu" (from the book Where there's Smoke there's Flavor) Note – Makes enough for one pork butt; use half to marinate overnight...

I am looking to add a compartment or mount to the side of my WSM to hold my thermometer transmitter. There was a mod I found on this site (here) that used some exotic wood and rare earth magnets and looked beautiful, but the reality is that I am not that handy. I like the idea of using magnets...

I am doing a Penzey's order soon and they advertise 3 kinds of paprika: Hungarian Sweet, Hungarian half-sharp and California Sweet. Does anyone have a recommendation as to which would be best? The prices are very similar. To date I have used a large container purchased at Costco (can't recall...

I have an "older" (i.e. pre-2009) WSM. For longer cooks I use the Brinkman charcoal bowl as a water pan as suggested on these pages. It works wonderfully although the Brinkman pan hangs down pretty low and is close to the charcoal. Since the new 18.5" WSM advertises a larger water pan, I'm...

Any NYC smokers out there? My brother wants to buy a couple of pork butts to smoke at his friend's place in CT. Preferably bone in, and "BBQ price" (i.e. $1.00-$1.50 / lb, not $4.00 from a fancy butcher). Full butts for BBQ in the 7lb range, not a 4lb supermarket shoulder roast. He lives in...