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I've got a competition chili cook off at my office and I'm thinking about using tri-tip as the main ingredient for the beef. Couple questions .. do you think smoking the tri-tip would add a significant overall flavor to the chili? Some of the "smokey goodness" we all love? Also, would cooking...

So I was working in my herb garden this morning while the smoker cooked some shoulders with plans for ribs later this afternoon and I thought to myself, "self, would some of these fresh herbs or one in particular add to the flavor profile of the ribs?" Specifically, I have some garlic chives...

So I want to cook 2 boston butts, 6 slabs of baby backs. Can I squeeze the two butts on the bottom and the 6 slabs on the top using a rib rack? Maybe curl the edges on some of them with skewers or something?

Man I tried something new today. I was runing low on fuel so I added some very ;arge hickory chunks thinking that would be ok as a fuel source. NOOOOO.. my ribs are smoke-o-rama. Hopefully the butts will be better since obviously there is a lot more meat not exposed to the smoke. P.S. Did...

Hi folks, I'm going to cook a boston butt and 3 slabs of baby backs for Super Bowl. I plan to reproduce my last high heat butt cook which turned out amazingly well. Question is throwing some baby backs on at ~300-350 how much can I expect to reduce cook time? I usually do a 3-1-1 method @...

I was thinking with some of the urgent requests that get posted here maybe Chris could consider making a time sensitive WSM/BBQ questions forum where folks could come help the guys with the fire burning and the meat smoking and the pressure rising.

Hey guys, Got a ~6llb flat on at *165 internal right now and 2 ~6llb butts on top of it at ~125. Won't be ready to eat until 6pm. I was thinking about a couple options here: 1) let the flat go to 190 and foil and just hold it in a coole with warm towels yadda yadda. 2) Pull the brikset at...

I bought the cryovac "pork shoulder" from Costco aka Boston Butt. This is the one with 2 butts in it. Well this is the first time I have picked one up that was so separated. Is this normal? Also, the fat cap was next to non existant. It was crowded as all get-out so I just kinda grabbed one...

Hey guys, As my thread on juicy brisket kicked off the idea of doing a high heat cook on my WSM I had a couple questions. If I use a overflowing full ring of Kingsford and put a full weber chimney on top how long can I expect to maintain 300-350+ temps on the WSM? I am assuming leaving all...

I know I tread on dangerous ground here asking about these, but I was looking around the web today and saw a cookshack electric smoker. Sounds pretty interesting to use a heating element rather than charcoal or gas etc. Has anyone used an electric smoker and if so what is the quality of the BBQ...

Howdy folks, I'm doing a big BBQ this Saturday and having a bunch of friends over for a party. The menu is pulled pork and beef brisket. My pork is pretty darn good at this point, but the brisket is still so-so. I had some brisket in Austin that was incredibly juicy and moist and I want to try...

Hey guys, I vacuum sealed an unpulled leftover butt and let it thaw in the fridge for a few days. Is it still ok after leaving it in the fridge that amount of time? If so what's the best way to re-heat? Throw the whole bag in some boiling water for awhile?

I know we have some experts/employees of Weber floating around here so I would like to ask why Weber hasn't integrated an infrared burner for searing into any of their new models? I'm a big steak fan so I really want an IR burner that can sear the heck out of my steaks without me having to heat...

I've got my 2 butts on for the night, but I put too much hickory chunks in the top layer while doing the minion method and I'm getting a bunch of smoke. Should I not worry about it and let the lower air flow take care of it or should I manually remove some smoke chunks via the hot squat? What...

Hey guys, Been so long since I did two butts that I want to double check with the experts on timing. Plan to have guests over tomorrow around 5pm. I've got two seperate butts in cryovac for a total of 14.01 llbs. Rule of thumb as I recall is 1.5 to 2 hours per llb so we're looking at a cook...

So I am finally about to retire my Genesis Silver C after nearly 12 years of awesome grilling, but sadly I think I am not going to be upgrading to a new Weber. Have you guys seen the new TEC Char-broils? I REALLY wish Weber had a comparable product with the infra-red burners. I use my Gasser...

I was doing a close to BRITU recipe on some baby backs yesterday. My onion power was very clumpy when I was making the rub so I decided to put the entire rub contents through a coffee grinder. Was it my imagination or is it possible I grinded out some flavor? Because the ribs were still good...

Hey folks, Do any of you own both the WSM and BGE??? If so, what do you tend to cook on one versus the other? I know the BGE will do high temp seers as well as low and slow, but I'm curious where one might excel over the other for BBQ? Thanks for any input as I'm considering adding a BGE to my...

Looking to get some input on chicken wings on my WSM. I've done it once and was pretty happy with the results, but I'd like to improve on the cook. What flavor do you guys go for? Buffalo style with a smokey layer of flavor? Straight up BBQ chicken flavor? Anything else? I really enjoy chicken...

Anyone else use this stuff? I got some SERIOUSLY hot temps using it this weekend. There were some other factors that went into play for it getting so hot (the smoker was still hot from previous cook) but I went to 320* with a quickness. This was with a luke warm weber water pan and the vents...