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My neighbor has three bay laurels that got blown down during recent storms. I have a lifetime supply of bay leaves, but can I use the wood for smoking?

Spyro gave us the recipe below a while back, and I am finally going to try it. I'm assuming this should be served at room temperature. Correct? If anyone has tried it or if Spyro is still around, let me know. Meligana Salata Roast Eggplant (slightly beaten with a whisk or fork) to make it...

I started four butts,about 30 pounds total, yesterday at about 3:00. Turned over and switched racks after about 7.5 hours. I started early because I expected more than my usual 16 hours with all that meat. The temp was stable most of the time (about 240 at the dome and 220 at the grate). A...

There has been so much discussion on the ET-73 defect thread that I wanted to start from scratch. My ET-73 receiver will work indoors through a dual pane window if it has line of sight with the transmitter. It doesn't seem to work through exterior walls of the house. With both transmitter...

I've only done baby backs on my kettle, and haven't done any since I got my WSM. My plan is to light the cooker with two chimneys of Kingsford, put the meat on about 10:30 so I can either pull the ribs and throw them in a cooler, or have them come off ready to serve around 5:00. I have 9 racks...

I got my Maverick ET-73 the other day. It seems to work great except for one little thing. The switch on the receiver doesn't seem to work. I turn it to off and it goes blank, but then the display fires up again. With all the issues I have seen peole have with the ability to transmit and...

I'm having an island theme party next weekend and I want to do jerk pork. I thought about tenderloin, but I'd rather do 3 or 4 butts since I will have so many people. There have been a lot of posts of people trying jerk, but little follow up. I'm thinking I'll get boneless butts from Costco...

I pulled my buckboard bacon and rinsed it this morning, and it's been on the WSM at a steady 200 degrees for about an hour. Bacon and eggs for breakfast tomorrow...or maybe BLT's for dinner.

I was in Whole food and bought a box of almond firewood for $7. I have a hard time paying $7 for a little bag of smoke wood at BBQ galore. Whta's the word on almond wood? What meats does it complement. Thanks. BTW, I got a huge bag (3 cu ft I think) of hickory chunks at WalMart for $4...

A butt went on the top and a brisket on the bottom at 5:00 this morning. Should have at least the pork ready for dinner at 5:00 pm. I'm running with sand for the first time today and temp seems to be holding steady. To hedge my bet, I filled the Brinkman pan about 2/3 with sand, but also put a...

I found a brisket at Smart and Final. A 10-pounder in Cryovac for 1.59 per. Is it okay in the fridge until I can cook it on Sunday night, or should I freeze it? I figured if I freeze it, it will take 3 days to get solid, and then three more to thaw. Thanks in advance.

Started a butt (about 5 lb.) and a chuck roast (about 3) at 8:00 this morning. After 8.5 hours the butt internal temp is 149. Pulled the chuck just now at 190 internal temp so I'd have something for dinner. The WSM has been running 240-260 (dome) and 210-225 (top grate) the whole time. I...

I have a chuck blade roast, about 2 inches thick, and 3-4 pounds. Should I rub it and smoke it, piece it out and grill it, or just make a pot roast. Suggestions would be greatly appreciated. John