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Hello folks, My wife and I like to smoke small roasts, turkey breasts, chickens, etc - where can we get the best deal on brining bags? I just bough a few at Bed, Bath and Beyond but they were $4.99 each for a 23.5" x 19.5" bag which seems a bit expensive. We bought a few turkey brining bags...

Help, I just opened what I thought was a 3# thick flat and found that it was folded in two. If I smoke this at 225 one end will be done much quicker that the other since it tapers a lot. Question, can I just put on my dry rub and refold the roast? Thanks for any and all replies, Jack

Hello people, I'm planing on smoking both a 8 pound Brisket and a 8 pound Pork Shoulder together this weekend on my 18.5 WSM. I was planning to put both on at the same time @ 225 - 235 degrees around midnight for a 3:00 PM Family BBQ. Questions; Is my assumption that both hunks of meat will...

Hello, I just bought a nice USDA Choice Brisket from Costco in the vacuum package that says sell by 8/18/2012. How long can I keep this in my refrigerator? I want to smoke it on 8/19 and I was wondering if left sealed can it set in the refrigerator or should I freeze it for a few days...

I'm looking to try something new with my baby back ribs this weekend in my WSM. I bought a bottle (at Costco) of "Robert Rothschild Farm" Roasted Pineapple and Habanero Sauce that lists; Sugar, Pineapples, Pineapple juice, Citric acid, Ascorbib acid, Lemon juice, Cider Vinegar, Onions, Yellow...

Hello people, has anyone smoked a Tri Tip roast on the WSM? I have been cooking these roasts on my Weber Kettle with indirect heat which takes me about 45 - 60 minutes and then let it rest for 20 minutes. I was wondering if cooking this roast on the 18.5" WSM on low and slow heat might product...

OK, I get it as far as cooking convenience the HH option is much better but, is there any opinion where low and slow produces a better end product? I know opinions are going to be all over the place but, just wanted more information as I learn how to BBQ! Thanks for your reply's.

I'm cooking a 6# brisket tomorrow on my 18.5" WSM and wondered if you folks would recommend using water in the pan? This is my first roast on my new Weber and I intend to smoke it slow for 6-8 hours and then foil wrap until it gets to 190-200 range.