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I have been trying to not foil ribs last few cooks. I’ve noticed that especially with baby backs, without foiling the fat at the top or just below doesn’t always render out as well. Then I started thinking flipping the ribs could maybe help with that and get some more heat and render out fat...

These days I am all about getting in and getting out. It’s tough to do the all day and all night smokes so the 12 pound briskets and butts are out. Some stuff I have recently had great luck with getting done quick : Smoked short ribs (cut individually) Pork belly burnt ends Hot and fast baby...

Recently I had good results with pork belly burnt ends. I cubed them up and rubbed and 3 hours later I had excellent pork candy. I tried brisket burnt ends before but first cooked a point then cut up and cubed. So here’s my question - has anyone tried brisket burnt ends where u cube and smoke...

Always wanted to try but haven’t yet. Any insight you can share like what meats you have done, how much charcoal you filled, how hot it got, etc.

Anyone ever try this? I recall someone (Harry soo?) saying it’s a no no but was curious if it’s as detrimental as some think. I don’t have the space for another wsm.

There’s an article about wood cooking in the times written by Steven raichlan. Says you can put all woodchunks in your chimney and cook in a kettle but can’t close the lid otherwise gets too Smokey. Anyone ever done this?

I have a baby q and the cast iron grate that comes with it is beyond disgusting after a few years. I want to get a replacement but not cast iron as it’s too annoying that clean and very heavy and no interest in spending 60 bucks for a new one. Does anyone make a regular grate that would fit this?

Did my first rottisserie chicken. I didn’t tell my wife what size chicken to get and she came home with a 6 pounder. Took around 3 hours to cook with 2 charcoal racks on the sides for which I had to add more charcoal a few times. After a while I just moved the racks to direct heat because I...

Attachment for my wsm 18 (bday gift). Any thoughts on what to cook first? Would love to hear what some of you have done. Thanks

Low and slow is great but doesn't get you the crispy skin when doing chicken. Anyone have tips to smoke chicken and not have to finish on grill? Maybe corn starch or baking soda on skin? Interested to hear what people do.

why is this necessary for things like pastrami?

One time I cooked Memphis dry rub spares and didn't use water pan. I was thinking of doing another cook not using it just to see what happens. Maybe when doing something that cooks in fewer hrs like chicken or char sui pork. Anyone not use it(especially when using middle rack)? I found that...

Last smoke before winter I closed the air holes and forgot to open them once the briquettes burned out. So I decided today I'd clean out the smoker so next cook i wouldn't have to do it. I found mold which I wasn't surprised at but the old charcoal (kingsford) turned into a wet clay or mud like...