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A friend got me an early christmas present of "cherry wood chips n chunks". The wood chips are extremely small, almost to the point of sawdust. Being a wood chunk user, I am at a loss as to how to use this wood? Tinfoil? Any tips appreciated.

Well, on a balmy 40 degree day here in MN My birthday present, a new 18.5 inch WSM is fired up for its first cook! Tri-Tips are the victim and aside from me thinking the rub I used "suzie Q's santamaria" is entirely too salty, everything is going without a hitch! With my ECB I had to babysit it...

Wanted the expert opinions on this. A few weeks ago I smoked up an all natural turkey after doing a brine and it was great! I cooked a turkey up last night that had been enhanced, and the moisture content was there, but it seemed to lack in flavor. Has anyone ever done a "short" 6-8 hour brine...

I am still semi new to this barbecue thing, and have had great success with several items. Wife asked for ribs last week, so I thought it would be just like the others, research on this site, do as told, perfect bbq outcome.... wrong! She tends to lean towards the "fall off the bone" style...