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I am planning on doing some ribs on Christmas Eve at home and taking them to my family get together. I was thinking of putting them on the WSM in the morning and when they are nearly done, putting them in the crockpot with the sauce to finish. (maybe around 3ish) I can then take the crockpot to...

I have been looking at different methods of making bacon. So far I have basically come across two methods - dry cure & wet cure. I find that on this board most of you are using the dry cure (buckboard - Hi Mountain) method. Unfortunately I can't get Hi Mountain up here, so I'm limited to using...

I would like to try the "Salmon - Brined Appetizer" this weekend, however I was wondering if it would be possible to substitute trout for the salmon or even do both? If so, should I adjust the brining time and cooking time? I'm not much of a seafood expert and don't really know how much...

Brian, I use Maple Leaf briquettes all the time. They burn really good. I've used Kingsford before and I think Maple Leaf burns hotter and longer. Definitely give it a try. I haven't tried the lump yet, although it's sold at a number of stores around here. Chris

I have never used foil either and consistently get great ribs after only 6 hours on the smoker. Of course, I have never tried ribs done in foil and I am a bit curious. The problem I have with it is the time it would take to foil. I am usually cooking about 5 racks, cut in half, so I guess I am...

My first cook on the WSM was two chickens, empty water pan, temp at around 300. Most people thought the chicken was good, but that's it. The meat was good & flavourful, but the skin was rubbery. The second time I did chicken I used the no water pan method that Kevin suggested, and temps were in...

I do the same as Mike. I measure through the top vent and it's usually steady at 250-260. My bottom vents are usually about 10-25% open the whole cook. I did one 8-9lb butt & it took 16 hours to reach 195. Chris

Mike/Jeff, how did everything turn out? I took my butt off after 16 hours at 195. It turned out really good. Looking back, I almost could have made it through the whole cook without adding charcoal, as I had a lot left, but better to be safe. I was done pulling about 4 hours before dinner, so I...

Well, I did the thighs with the approach that Kevin suggested from Brad. I used two chimneys of lump, took the water pan out and put the chicken thighs on the top grate. They were done in an hour. Used cherry as my wood. Lid temp was between 350-400 for most of the cook. I've never used lump...

Thanks Mike. Well, everything is going smooth. Adding the unlit charcoal did not cause a change in temp and now the butt temp is at around 180. Should be soon!

I just spread out the remaining lit coals and added a half chimney of unlit. We'll see what happens...... Thanks!

Dale, at what point do you add the lit half-chimney? When the temp starts dropping? Or do you anticipate this? Mine's been going now for almost 13 hours, and the ring is getting low so I'm thinking I'm going to have to replensish soon. Chris

Mike, sounds like you're having success. I'm in the process of my first overnighter as well. Put one 9lb butt on last night at 7:30. Got up at 3:00am, lid temp was 270, added more water and closed all the vents (that was a mistake). When I woke up at 6:00am the lid temp had dropped to 180, so I...

Thanks guys, I ended up putting it in the laundry tub full of cold water. This morning it was pretty much thawed. Doing my first overnighter tonight...can't wait!

I have a frozen 9 lb pork butt that I took out of the freezer yesterday and I want to put it on tomorrow night. When I got home from work today I kinda realized that there's no chance of this thing thawing by tomorrow...stupid me! Can I leave it out on the counter to thaw or should I put it in...

I'm moving south!!!

I'm a beginner as well. I have not done a brisket, but everything else. Personally, ribs were the most difficult because of trying to tell when they're done. Everything else has a magic temp to go by. Ribs go by "feel". My first rack of ribs, I had no clue, but with a few cooks under my belt I...

Kevin, I might try that method. How much charcoal do you use? Would lump work better for this cook? About how long should the chicken take? Thanks for the help!

I'm doing about a dozen chicken thighs (after an 8 lb butt is done). I was thinking of marinating in italian dressing for a few hours. How long should I marinate? Then I will rub and put on the smoker using the empty water pan method. Should I use a rub with no sugar because of the higher temp...

Bob, these sites may help you with identifying sugar maple. http://www.dnr.state.oh.us/forestry/Education/ohiotrees/treesindex.htm http://www.dof.virginia.gov/mgt/trees/index.shtml