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Darrell, Good to see you're still hanging in there! I have been far too busy to get in any Q since August when I prepared this bad boy: http://img.photobucket.com/albums/v308/DrButcher/Picture199.jpg http://img.photobucket.com/albums/v308/DrButcher/Picture205.jpg I have been attending...

Jim, I have had a similar issue, not really boilinig over but on my first overnight cook I was paranoid about the pan burning dry through the night so I filled it pretty close to the rim. What happened was that every so often I could hear the hiss of water hitting the coals when I got the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Art Sobczak: Try the Duraflame Hardwood Briquettes. They're 95% hardwood, with the remainder a starch binder. My understanding is that the other stuff...

Hey Shawn, great writeup. I have been looking for a montreal smoked recipe for the last few days. I have had no luck finding Tender Quick in Toronto, where have you found it? I am thinking I'd like to use the pastrami method from the cooking section here and then use the spice mixture from this...

I tried a version of ABT's last weekend as well. I cut the stem off but made sure to keep the pepper whole (there was a bit of stem left at the top of the pepper but once cooked it was tender). I then sliced them in half lengthwise and scooped out the seeds and membrane with a teaspoon. What I...

Up until recently I have only used cherry. I found some hickory, oak and maple that I will try out on my next cooks as well. I have a pile of apple, but it's gone musty so I don't think I want to use it....

I watched a show on the Food Network one time where 2 chefs (and brothers) had an ongoing debate as to whether farm raised or wild fish tasted better. Everyone figured it would be wild, so they did a tasting with a few recipes made with the farm raised and the wild fish. I believe out of 10...

I started out with Kingsford but found myself choking on the fumes while it was firing up. I read a lot of info on different lump (thanks to the naked whiz) and found that they highly praised Maple Leaf lump. I can get it easily so I started using it. The only problem is that the lump sizes I...

I think there are many people who get a lot of info from this site, member or not. I have seen this site linked to on a few other BBQ forums. Chris has done a great job making preparation walkthoughs really easy to follow. As well, I've found that there are so many people willing to help out and...

Adam, if I was to do jerk, I wouldn't cook it until it was to the stage where you can pull it. When I've done it in the past, I've cooked the pork just until it was cooked through and taken it off to rest. Mainly I grill jerk, and then sliced it or cut it into bite sided pieces and served it...

Very nice! I think if I pulled some homemade pastrami out of the fridge, my dad and brother would keel over with joy. I'm still on the hunt for some quality brisket (that doesn't cost an arm and a leg) and I will try this out! I been keeping an eye open for tenderquick as well but have come up...

Hmm, I have only seen briskets cooked over open flames on the Food Network when talking about Texas brisket.... I think you could adapt it for the WSM with minimal issues if you wanted to try it out. Personally, I don't think I'd sear it first as the outside of the brisket dries out enough over...

I use Maple Leaf lump. The only problem I occasionally have is you'll get a small log rolling out of the bag. This is fine for a big firebox but it's not so practical on the WSM. Bryan P, I bought a bag of Royal Oak briquettes a while back but it's sitting at the back of the shelf because I...

J.M. who do you buy from at St Lawrence market and what are the prices like there? I have bought some skewers from Upper Cut Meats, they have some spicy chicken ones that I love. I havent been in a while, I'll have to check it out again.

Hmm, I like dill with salmon so maybe you could make a dijon/dill potato salad. I like to kick mine up with a little bit of chopped crispy bacon for a little surprise. At the same time, I don't like my sides to be too much heavier than the main course and potatoes may do that. Maybe try a salad...

Derek, I have yet to experiment with spares. I have done baby backs a few times which have a shorter cook time. My WSM likes to settle in at 250° lid no matter what I try so I just go with the flow. My cooks have gone between 4 and 4 and a half hours at 250°. I do multiple racks of ribs in a rib...

Actually, I have thought about foiling. I've watched some shows on the food network about BBQ competitions, and I've seen many people open their smokers to reveal lots of tinfoil. Something must be working out for them..... I just like to kick back and let the WSM do its thing. If I was...

I haven't foiled, basically because I'm lazy and don't feel like pulling hot ribs off the smoker and playing with them. I have been pretty satisfied with the results so far and I'm just getting started. If I wanted ribs falling off the bone, I'd skip the smoker and boil them.

I rubbed that brisket the night before and let it sit in the fridge until I threw it on the smoker. Chris has a tip somewhere that said if you throw it on cold, you can get a better smoke ring... As you can see it wasn't a consistent thickness either which worried me, I didn't want half dry...

Darrell, this is why I'm not a huge brisket fan, a lot of prep/anticipation for a hit or miss product. First off, I think the majority of folks measure temps in the flat. You'll get a more consistent temp reading there because the point has more fat and can throw your readings off. Some people...