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Been trying a few online recipes for both Italian and breakfast pork sausage, so far they are just okay. Hoping someone here has a recipe or 2 for either of these that they would be willing to share. I've been using pork butt and the scraps from spare ribs. Thanks

For those who use a cast iron skillet how do you clean it? I know you are not supposed to use water, soap, or a scrubby, but after a hard use those are the only things that work. And yes, I oil it a bit after. So how do you get off the really crisped on crud?

Can someone with an EX4 measure the headroom when trying to get something in the door of the smoker? I have a Rec Teq 340 and find it's 6.5" to low for some of the foods I want to cook.

Last fall I stripped down and repainted my 2001 Genesis Gold. I use a cover on the grill and where the cast sides hold the handle the High Heat satin paint has rubbed off. I had stripped these down to bare metal, primed, and painted the parts. I know it's not going any harm, being aluminum, but...

Looking to cook just a flat using https://www.virtualweberbullet.com/brisket-flat-central-texas-style-butcher-paper/ as the recipe. Can anyone give me an idea of roughly how long a 5.5 lb flat would take at 250 degrees? Thanks

Bought my 1st 2 bags of lump, this happens to be B&B, I'm having nothing but issues trying to get this stuff lit in a Weber large chimney. The chunks are for the most part pretty big, like bigger then 3x3, some are maybe 6x4 limbs. I've tried placing them in the chimney to get them to pack down...

Seeing as how there are only 2 of us if I buy a full packer is there any reason I can't seperate the point from the flat, cut the flat into say 3 pieces ,and freeze all but 1 of them for smoking at later dates?

Can anyone describe the difference, if there is one, between a sauce and a glaze when it comes to pork ribs?

Saw twin 18 lb'ers today at WM for $8.88

I need to get rid a few grills, the 1st being my 2008 18" kettle. As they don't make them any more and I have no idea what I paid for it I could use suggestions on a price for craigs list. I'm thinking $50-75?

For one that does not eat chicken skin, what's the best way to cook whole chickens to end up with fall off the bone? I've read thru Chris's Hot and Fast, which looks to work well for crispy skin, and something like beer can chicken that looks to work but without crispy skin. I'm guessing that...

Picked up the attached butt today from a local butcher which is doing curb side service so you don't see what you get till you get home. As you can see, there are blackish spots on butt which I've not seen before, anyone else seen such? Smells fine, was not cyro packed, just wrapped in butchers...

Is there a max file size? I'm having slow response when attempting to view some images in the forums on my phone via cell.

Looking into the topic of having and maintaining the correct smoke in my 14. Figuring using minion method, starter on top of unlit charcoal. Do charcoal briquettes give off creosote? if so when? Same q for lump. How about when you add dry smoke wood chunks, it must give off creosote, I'm...

Another thread reminded me... During my last BB rib cook when I wrapped the ribs after 3 hrs the temp of the ribs went from 165 down to 140, is that normal? On the 14.5 WSM I cut the rack in half. Carry the halves inside the house to wrap, guessing it takes about 5 minutes to get them back on...

I currently have an 18" Premium that my charcoal cooking has outgrown, as such I'm looking to bump up to a 22, either the Master-Touch or the Performer. Thing is I can't find anywhere around me that has anything other then the Original 22 on display. For one, I can't tell if the regular...

I have a WSM 14 that I picked up early this spring. All my long cooks have been started roughly at 9pm, meaning I stay up till midnight or 1am waiting for everything to get settled in, then up a couple times during the wee hours to check things, and getting up for good around 6am. I'm looking...

Does anyone know of a carry bag that the Jumbo will fit into? The one for the Smokey @ 19.6"H X 18.9"W X 16.5"D looks close.

Did my 3rd butt yesterday, 8lbs on a WSM 14, came out pretty good but I'm wondering if it was overcooked. Put it on 10pm Sunday @ 225, bumped up the temp to 250-275 as it was cold out and the meat temp at 6am was pretty low. Struggled with the temp all day finding it hard to get up to 250...

Not sure if this is the right sub forum but... The last 2 cryo packed rib purchased smelled pretty bad when I opened them. 1st one was a single St Louis cut rack from the local grocery store, wife said it was fine and it tasted fine when cooked. Just got a 3 pack of back ribs from Costco (sell...