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The recipe that will not die. Just made it tonight using brisket as the meat. Alas, the rub I chose was just a wee bit too hot for the majority of my guests. Those that can tolerate a little heat loved it (including me!). The leftovers are going to make killer lunches for the next week...

I was camping on a very windy night. We couldn't build a fire but charcoal in the WSM was OK, so after it performed its dinner duties the WSM was the smore cooker. That stupid wind made the charcoal burn so hot the grate deformed. Other than that, it held up fine.

Just made a batch of chili (the original at the top of the post) and am enjoyng a bowl as I type. Very nice, although I think next time I'll skip the beer. I love beer, but for some reason I don't like the taste of beer in cooking. Guess I'll have to add the beer separately, if you know what...

Sounds tasty. Which type of squash do you use?

What Chris said + I also scrape/slide a spatula underneath.

Another vote for both sizes.

When time permits, I like others, use the WSM, no water, get it up to temp first and sear it up at the end. When time doesn't permit, I use the gasser, sear first, finish indirect. Seasoning wise, I use Chris' recipe (Salt, pepper, garlic, parsley) in the cooking section of this fine website...

My opinion: any recipe with Rhine in the name must be good!

Another vote for Santa Maria. I will admit though some of the rubs in this thread look tempting.

I did it similar to those in the other thread - empty water pan, less charcoal below, can't remember how much. For stringy jerky, you can try flank steak and cut it with the grain. My mom used to make it that way and we would peel off pieces similar to string cheese.

A new Good Eats episode just covered how to make corned beef - using a salt petre recipe!

The good folks at snopes.com have busted this urban legend. coke and pork

When you have nice clean PCI grates and apply a little oil before cooking chicken breasts, they'll slide around like they're on teflon. Be sure to sear some nice cross hatch grill marks in your steak. The PCI grates do it wonderfully and you'll impress the heck out of the neighborhood.

Mahogany Smoked Meats was the mandatory stop for us on our ski trips from SoCal to Mammoth mountain. It's been a long time since the last trip, so I don't remember how it compared to other smoke woods. It smelled great, tasted great. Enough said. This was my first post. Notice when I...