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I was never a big beef ribs fan until I had a really good one earlier this summer. Thought I'd give it a try this weekend. Bought a big pack of "Beef Chuck Short Ribs" at BJs. Thought I'd rub em down w/ a brisket rub and toss em on w/ some oak @ 250-275. Cook till tender. Any...

I was finally able to track down a packer and am set to my 1st whole brisket. Was doing some reading up here and saw a post that said you shouldn't do choice briskets high heat, due to the heavier marbling. I've been doing high heat flats for years and was hoping to not go back to low and...

With my eye on a bacon smoke next weekend, I picked up a 6lb piece of pork belly . . . only to find when I got home that the butcher had removed the skin already. Having only cured/smoked previously w/ the skin on, I'm wondering if I can still get good bacon out of this belly. I normally do a...

Grilling some jerk chicken for the 1st time on the new OTG this weekend. Is there a wood that would complement the Jamaican flavors or am I better off not using any additional smoke?

I've always wanted to try and make burnt ends, but can only find flats in my area. Is there any way to make something similar w/ part of the flat? Or is the fattiness of the point the key to the whole process?

I'm going to give pastrami a shot for the 1st time next weekend. I'm using the recipe in Ruhlman's "Charcuterie". A couple of questions: 1 - Is there a preferred wood for Pastrami? 2 - The recipe calls for a slow smoke to 150 internal and then finish steaming in the oven. Can I go straight...

I have the smoker and the gasser . . . I now feel compelled to add a Weber charcoal grill. Which model is the best bang for my buck? I don't care about portability . . . just a solid grill for family bbqs, etc. Any advice would be appreciated. Thanks.

I plan on celebrating smoke day w/ babybacks and a bone-in butt. When it's time for the ribs to go on, what do I do w/ the butt? Is it safe/healthy to let one cook over the other?

My increasing frustration over not being able to find a whole packer in CT lead me to a new butcher today. I asked for a whole brisket and this is what they sold me: Brisket 1 Brisket 2 Brisket 3 Brisket 4 What do you think I have here? Having only worked w/ cryo flats before, I can't...

Trying Bacon for the 1st time. Started the cure using the Maple recipe in the popular "Charcuterie" book. Yesterday marked 1 week of curing and the belly hasn't hardened/toughened. Still feels soft to me. Am I in trouble? Did something go wrong? I'm going to leave it another day, but I'm...

I'm in the market for a new wireless thermometer and they happen to have an Acu-Rite Digital Thermometer on Woot.com today for $12.99. Do any of you know if this product is any good?

After years of smoking exclusively w/ Kingsford (inc. the new Competition K) I decided to take the plunge w/ lump. I had read so many positive things on here, that when I saw bags of Royal Oak at the store, I had to give it a shot. I followed the typical HH brisket plan with a Minion start...

I've read a lot of the ABT posts on the site and can't wait to give them a shot for the 1st time on the 4th. However, I'm still left w/ one question: after splitting the jalepenos lengthwise and filling, do you put the two halves together and then wrap w/ bacon? Or is the idea to wrap each...

I put a turkey breast up a couple of hours ago, only to find out that plans changed and I need to serve it tomorrow. It's done and resting now. What's the best plan? Slice now/reheat tomorrow? Put the whole thing in the fridge to cool and slice cold tomorrow? Any advice would be most...

Trying to do some babybacks for Mother's Day, but it's seriously windy today in CT . . . gusting up to 30mph. I don't have any sort of wind blocker. What to do? Should I just wing it? Any vent tricks I can utilize? Any suggestions would be appreciated. Thanks.

I have a couple of racks of babybacks in the freezer that I'd like to cook on Monday. Problem is, I'm leaving town tomorrow and won't be back until the morning of the cook. If I put them in the fridge to defrost tomorrow before I leave, will they still be OK to smoke Monday? Not defrosted for...

Happy Holidays everyone. I'm heading to Memphis for a quick daytrip with the family this weekend and looking to try some new Q. I've done Rendezvous and Interstate. Any suggestions? Are there good places on Beale St. (other than Rendezvous) as I'll be there on Sat. night?

Thanks to all the great info/encouragement here, I started doing high heat briskets (flats, can't find whole packers in CT) this Summer. The results are great, but now that the outside temps are 50 degress cooler, I'm wondering if I need to make any adjustments. As long as I maintain temps...

If I'm doing a Minion cook and need to add fuel late in the process, should I be adding lit or unlit? Any advice would be appreciated. Thanks.

I'm planning on doing pulled pork for a tailgate this Sunday. My thought was to smoke and pull the butt on Saturday. The question is, what's the best way to reheat in the parking lot the next day? Should I put the pulled meat in trays and reheat over a little grill? If so, what would you...