Search results

Has anybody ever used the Kingsford charcoal with the wood chips "built in" to the charcoal for lack of a better term? I caught a bag on sale a while back and will probably use it this weekend. Was thinking of throwing a little bit of hickory chunks in with it, not a ton, just a little. Does...

I requested and received some of the famous pink butcher paper for Christmas. I'll be smoking a pork shoulder in a couple of weeks and was wondering what are the advantages to wrapping in the pink paper over aluminum foil, if any? Also are there any special methods to use to improve the finished...

I brined last night and today, took it out, rinsed it off and patted it dry and it's been sitting uncovered for a few hours. I'll put the rub on it tonight and then put it on the smoker about 6 or 7 in the morning. My question is do I cover the bird in the fridge tonight or leave it uncovered?

OK yall, I've done turkey, chicken and pork shoulder several times on my 18" smoker, but never ribs. I have some St. Louis style pork ribs that I've purchased and they're sitting in my fridge. I'm not sure when, but I'll cook them at some point this weekend. What do I need to do? Is it similar...

5-7 boneless skinless chicken breasts 28-40 oz bottle of your favorite bbq sauce (I like a mixture of Sweet Baby Ray's and Cattleman's) 1/4 cup apple cider vinegar 1/4 cup brown sugar 1 tsp garlic salt 1-2 tsp red pepper flakes (more or less, depending on how much kick you want) Put all the...

Where is the temperature going to be hotter? I understand the fact that heat rises, but how much does this offset the fact that the bottom rack is closer to the actual fire? I've only done about two cooks with mine and used the top both times. Thanks!

I smoked my bird last year with an apple rub and used apple wood (and a little hickory) and it turned out great. I wanted to use some peach wood this year, as I've heard that goes very well with turkey. Does anybody have any good recipes for rubs that would go well with peach? I used just a...

I'm smoking my first butt tomorrow and I had a few questions. It is about 6.75 pounds, bone-in, and I have a 18.5" WSM. I plan on smoking at about 250F. Here are my questions: 1) To marinate or no? Or is a matter of preference? If yes, any suggestions on what to use? 2) To wrap in foil or no...

My name is Gib and I'm from Tuscaloosa, AL, now residing in Birmingham. I started smoking about a year ago when I drug a huge horizontal smoker off of my neighbor's trash pile. He got a Big Green Egg and was just throwing it out. I used it for a couple of smokes, but it was really hard to...