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140 lb whole hog; Also doing a big batch of ABTs

Wings at 550 for 45 minutes? Is that correct? How'd they turn out? I always deep fry mine, and am interested in alternate ways to cook... I've only used that high a heat when I'm cooking Alton's Brined Turkey (30 minutes) and it always sets off the smoke detector.

Last I checked, about 245

A simple marinade I use for skirt steak and flank steak is equal parts Dales and Italian Dressing. Extremely simple and very tasty. Matt, If London broil is a method, what type cut is it? I have never cooked it. The Ex used to marinate it and cook it in the oven somehow (maybe broiled it?)...

Fried Chicken Wings, 3 Racks Ribs. Hoping for a decent game and commercials, as I couldn't care less for either of the two teams.

I have found that using a microwave to reheat certain foods (in this case, pulled pork) alters the taste a little. Do you use a lower than full power to reheat?

I've always thought competition chili should be nothing but meat and liquid, with all the spices being ground and mixed up in the broth/liquid. Certainly no pasta or beans. Question: as opposed to around the house "eatin" chili, do you think there should be any discernable chopped onions or...

I'm in a similar situation. Need to leave in a couple of hours with the Q for a party. Small brisket flat is done, resting in oven foiled. Butt is 171 internal still on the top grate which is around 240. If I foil the butt and put in a preheated cooler for three hours, how much will the temp...

I quit trying to protect the pan with foil about a year ago. Just didn't work for me. Last week, after a smoke, I had a simmering mixture of water, pork and beef fat in the pan. While it was still hot, I dumped it (using welding gloves) then wiped it out with a big handful of dry grass...

I would leave on the top rack, jack up the temp by adding fuel and opening vents, say to 260 or so, then see where my internal is at noon. Then, if needed, foil and put in oven as suggested. What is internal now?