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I cooked a couple of 7 pounder butts yesterday. I am new to the WSM. The last time I cooked butts, I foiled at about 165 degrees. I needed to speed up the cooking time to meet the meal deadline. Yesterday I did not foil just to see if there was a difference. I thought the unfoiled butts...

I am doing my first brisket this weekend and will do a pork butt at the same time. In the past for a pork butt I have used the KC Rub recipe as written in the Weber BBQ cookbook. I am considering as a different option for the butt using the Texas BBQ Rub I ordered for the brisket. Another...

I'm having four neighbor couples over for a BBQ next weekend and plan to cook one or two pork butts on top and a beef brisket on the bottom. I checked Sam's this week and they only had half flats. Plenty of butts in stock. So do I do two half flats or look elsewhere for a whole one? I'm...

I am new to the WSM and just received my Maverick 73 wireless probe and thermometer yesterday. I am looking at my first overnight pork butt cookout very soon. I am interested in butterflied pork butts. It seems to me that if you de-bone the butt, why tie it back together. Just leave it...

I need some new gloves to use around the BBQ grill. Any recommendations?

I am new to the WSM but have used a Brinkman for years...in fact working on my second one now. Let's talk turkey. For years I have used the Brinkman for the Turkey brining overnight. After drying off the turkey I inject olive oil that was sauteed with spices (garlic, onion, salt, oregano...

I want to do some pork butts overnight soon and feel the need to have a good thermometer. I did some checking and am leaning toward the Maverick Redichek ET 73. I like the remote feature a lot. Also I like the alarm feature for a minimum/maximum grill temperature and target temperature for...

I was looking around the site today and saw a few references to "fatty". I did a search and found a few more references to "fatty". Now my interest is piqued. How about some more details with specific recipes. I would think a stuffed fatty with Jimmy Dean sausage, mushrooms, onions, garlic...

In the past I have tended to use cherry and apple as the primary wood for smoking. Does anyone out there use walnut or maple. I do some furniture making as a hobby and have some leftover maple and walnut and wondered how well they worked.