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Just finished a nice brisket which finished WAYYYYY early. I guess I cut a lot more weight off in fat than I thought. Anyway, Dinner at 6 and the cow is off at 1. Plopped it into a 160 degree oven for the next 5 hours. It was in butcher paper when it finished; should I leave it as is or foil...

I generally grab brisket, pork shoulder, and tri tip from Costco, but I have a hard time finding a good grocery butcher or butcher shop for plate ribs, or even chuck ribs. Most of the butcher shops are asking silly prices. Anybody have any recommendations?

Been watching Offer Up for a few weeks trying to decide on a new BBQ. Today I picked up a brand new (used one time) Kamato Joe II Classic ($1299), cover ($99), 40lb bag of lump charcoal ($59), bag of Western hickory chunks ($39.99), and a bag of Western hickory Chips $14.99). Over $1500 total...

Has anybody here bought and used the OJ that Costco was selling a while back? I have an opportunity to buy a refurbished unit for about $300 and was wondering about the quality. Is it up to OJ standards or cheapened down to meet Costco price point? Thanks!

Full disclosure; first time doing beef ribs on my WSM. It is not about method, it is about cut. This a a 4lb prime cut after trimming. Notice the change in direction of the grain as well as the very deep hard fat cap that I had to cut out, leaving far less meat on the end ribs. Why is this the...

So I made my second attempt at smoking salmon yesterday...and messed it up. My first time it came out great, but this time I made the mistake of over curing it; I ended up with it in the fridge for 2 days, and that pretty much gave me salmon jerky. Anyway, once I get it on the WSM I run a...

I've been wanting to do one of these for while, so Sunday was the day. Costco Leg of Lamb roast: Coated it with SPOG and some fresh rosemary from the yard, then vac-sealed it and into the fridge for the night: Re-seasoned with a light coat of Butt Rub before putting it on the WSM. Took 3...

Been trying for 30 minutes every way possible, but every time I do it, the link truncates to include a bunch of asterisks, which pooches the link: HELP!

Well, we got a nice cool, cloudy morning here in Sunny Scottsdale; so it's time for the Cheese! I have nice memories of a smoked Gouda that my dad used to get from a local cider mill every fall when I was a kid in Michigan. So this HAD to be done. Some fresh Gouda (duh!), Emmentaler (Swiss)...

Woke up to 42F and raining here in Scottsdale. Rained something terrible during the night and I’d left the WSM uncovered. Spent some time washing out the pan and the whole thing smelled like a wet ashtray. UGH! Well….dove in anyway (I’m a “stick to the plan” type of guy). ½ load minion with a...

Should I bother? I've read that to properly dry age beef, you should go from 5 to 30 days. I just planned to leave my rib roast out in the fridge overnight to maybe improve the exterior crust, but now I question whether that will serve any purpose at all for such a short period of time...

Well, I did it, but the results were mixed due to a Rookie Mistake (at least two). Brined 24 hours and let dry overnight per the Apple Brine recipe: [/IMG] On the smoker. Rookie mistake number 1 - I think that tying the legs together may have been a mistake. Having them tight to the lower edge...

SO...this morning my wife says, "if you can find it on sale for Black Friday, maybe you should just get one! OMG Of course...I can't find it anywhere except the normal $159...&^%#%^&*(^$ (*&^$^^&)( 8&*&%^*& **&%#%#

Well, it finally got cool enough here in sunny Arizona to take my first stab at smoking a nice sockeye salmon filet. Big shout out to Jim Lampe for giving me the idea on how to control my temp below 200F; my target was 150-160F and getting that consistent on a WSM was a concern for me. His post...

I've read conflicting reports (as is the case with many topics!) regarding the need for a dedicated smoker for fish. I plan to smoke some salmon today on my one and only WSM. I really don't buy the concept that the "smell" of the fish will basically impact your meat flavors when you smoke...

I’ve owned my 18.5 for about 4 months and have had many great cooks. It is truly a great machine! I’ve seen many opinions from not cleaning at all to power washing. For the vets out there; what are your tips, tricks, and lessons learned? For me, I clean after every pork butt for sure, but also...

So I plan to Spatchcock my bird based on a number of high recommendations to ensure that the breast does not get overcooked. I presume that means I do NOT need to ice the breast prior to smoking? Any experienced feedback from you Spatchcockers?

Ok, folks...I am really considering a bird for T-Day, But as a first timer, I need to know; is it worth it versus the good ‘ol oven? My question concerns the quality of the smoke flavor. Since the bird has skin covering pretty much all of the meat, I have to assume that this hampers the meat...

Hey all. I’m getting ready to smoke some salmon for the fall, but never did it on the WSM. Looking to try and maintain about 165. I’m pretty settled on the brining, but does anyone have any suggestions on charcoal loading and management?

Found this little gem in Costco...perfect for an easy Saturday cook! I'll drop it on around 8AM tomorrow: [/url][/IMG] Plus, I scored a really nice box of apple wood when I picked up some fire wood before the holiday...gotta drop at least one of those in there: [/url][/IMG] Setup the WSM 18.5...