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Fellas, I'm planning on doing my first "bloomin onion" this weekend. I've seen it done a couple different ways, one without foil and with a slab of bacon/ham folded on top, and one in foil. Me and my family prefer onions that are carmalized and sweet. The texture isn't as important as the...

Hey all! I did another batch of spare ribs this weekend. I nailed them a few months ago, with 100% pure pink smoke meat. Some may not like them this way, but they were in my opinion the best ribs I've ever had. Since then, I've tried to reproduce the effect, but always fall short. I once again...

Hey guys, Did another smoke this weekend. Had 3 baby back racks, 3 beef racks, and 2 spare racks. In order to fit all 8 on my 18.5 WSM, I coiled them and used skewers to hold them together. Got the rub on, put them on the grill, then let them sit for 3 hours at around 280. Then I foiled the...

Hey folks, I did another batch of spare ribs on the wsm last night, and they came out really good - my guests were really pleased with them, and I thought there were in the top two that I've done. This was the first time I did a 3-2-1 type cook, and also the first time I used my new Maverick...

Hey all, Quick question about smoking ribs. I've done several racks of ribs on my WSM, and they are far superior to ribs done with other methods in my opinion. However, as my own worst critic, I'm trying to nail down an issue that has bothered me this whole time. I've used both spare and back...

Hey folks, I'm doing my first brisket today, and using the HH method proposed by so many on this awesome forum. My question is that while I was able to get a packer brisket with a nice thick fat cap, the whole thing only weighs 6 pounds - does this affect either the cook time or the temperature...