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I used Chris' "quick cook" pulled pork recipe - I must say - not bad! I didn't have the time for a 19 hours stint so I went ahead with this version. It didn't have the deep "smoke" flavor but time wise - it only took 5 1/2 hours!!! It was an 8 lb butt cooked for 3 1/2 hours at 250 (I didn't have...

A friend of mine bought some sausages from Whole Foods and after his camp fire burned down to coals -he put them directly on the coals. He said they were the best he ever had! I've heard of putting steak directly on coals but not sausage? I would have thought they would have he burned to a...

I was shopping for a packer yesterday and I was floored by the prices! One place was $4.99 lb =$$$ and the lowest I found was $3.79lb. Are they more expensive this time of the year or is this normal? I was expecting more like $2 lb?

I'm smoking some spare ribs today and was pondering a HH for them. If I take this route: <LI> Should I foil? <LI> What about rubs with sugar - will they burn? <LI> Any advantage to HH other than time? <LI> If you foil - do you foil each rack separtly or all together? Thanks!

I'm planning on smoking wings and brats for some company this weekend and I had a couple of questions - I was going to try the Buffalo wings-smoked recipe from the cooking section: <LI> Can you smoke wings the day before and crisp up on the grill the next day <LI> Are brats better cooked on...

I'm currently smoking 2 racks of spare ribs. I'm having a hard time getting the temps to 275. Got stuck @ 225 for the first hour then I cracked open the side door and am getting a steady 263 but slowly falling again. I used the modified minion method (1 full unlit chimney then 3/4 lit on top - 3...

I'm hoping to squeeze-in 2 racks of spare ribs on the wsm before tomorrows predicted 4-12 inches of heavy wet snow! I was going to use Harry Soo's recipe. He advocates using apple wood for the ribs but I assumed hickory was a better choice? Does anyone have any thoughts on what woods are best...

I'm getting ready to BBQ some spareribs this weekend and I was going to use the recipe/techniques from the "BBQ Wisdom of Harry Soo" pdf. On page 10 he states "I don't use water in my pan. I just foil top and bottom". I'm assuming he means the foil lines the bottom of the water pan not draped...

I noticed in the manual it states the following: ? Lining the bowl with aluminum foil will obstruct the air flow. Has anyone experienced this issue or have any thoughts on it?

I've started my first attempt at pulled pork - was planning on an overnight but fell asleep! Woke up at 3:15 am and started the coals etc. Put a 8.6 lb butt in the smoker by 4:07am - using the renowned Mr. Brown recipe. Right now the grate temp is holding around 235 - is this too low? or...

I'm getting ready to smoke my first butt for pulled pork. I have been using the pan with the clay base/foiled. I've read a lot of different opinions on water in the pan vs. clay pots etc. I do understand the heat sink issue but the question I have is how successful have those been who have used...

Smoked some chicken and it was fabulous!!! Did a HH with some cherry and apple wood for about 1.5 hrs - I love this smoker! Great Chicken!