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Hi All. Happy Thanksgiving! Just wanted to share. Simple 18 lb turkey rubbed with butter and rosemary and smoking with some apple wood. What I really wanted to share is how impressed I am by B&B lump. First time is used and it had nice sized pieces and burns nice and hot without effort. 350...

So today is smoke day for me. 4 racks a chuck ribs on at 10 am New York time. Trimmed and rubbed 2 racks below ready to go in! Will keep you posted.

Hi all. Getting ready for the big game with two 8 pound butts on. Got them a little later than usual so going for temp around 270. Do you guys see much of a difference between 270 and 225? Also I am thinking about putting them in foil pans when they hit around 140 to collect the drippings and...

Hi all. When making pork butts and putting them in a pan and covering with foil you get all that luscious liquid at the end. Do you use this when pulling to keep moist? Do you defat it? Something else? Or just drink it straight? 😀 thanks for your thoughts. Seems such a waste to not use it.

So i have a large pork belly currently frozen but cant do it all at same time. Can i defrost, cut up, and then re-freeze the smaller unused pieces?

Hi VWBB Family, I am going to smoke individual chuck short ribs....each piece is about 3" by 2" by 2". I plan on smoking at 225-250 temp range but am not sure of general time, given they are individual pieces versus a rack. Any guidance would be greatly appreciated. Thank you.

Hi all. Love flanken ribs and usually have about 1/2 inch thickness and grill 2 mins or so side. The ones I have for today are like and inch and a quarter thick and I am concerned about what change I need in grill time/method/temp. Any help from the vwbb team would really be appreciated. Thank you.

Hi Everyone, happy Saturday! i have some small boneless butts...around 3 lbs each. I would like to try burnt ends and was wondering what the consensus is around cubing first and then smoking or putting on the whole butt .then cubing during the cook. Appreciate your thoughts.

So meat drippings sound like an excellent add to sauces or back to the pulled meat. I see that some just add what is there back to the sauce while others will de-fat. What do you guys think? is there valid use both ways or is one way better?

So my daughter graduated from UC Berkeley and is moving into an apartment in San Fran. Wouldn’t be bad but we are from New York, a long ways away. Going away included some baby backs. Thought I would share.

two st louis spares on their way to deliciousness :wsm:

Hi All, this is my first prime brisket...bought from Creekstone Farms. So of course i have been reading up and saw that just as a guide, the timing should be around 1 - 1.25 hours per pound at 250. Is that based on the pre-trimmed weight or post trimmed? Appreciate your insights. Thanks

Hi Everyone, so I have two packs of spares already cut into individual ribs. I plan on smoking at ~250 degrees. Will they be done faster? 3 hours maybe? What do you think? Thanks

Hi All, here in long island with temps close to 100 today. So i am smoking two racks of st louis spares and am running hot.....300-325 versus my usual 225-250. all vents are closed and just put some ice water in the pan. So i am not really too worried about the temps and am interested to see...

Hi All, Hope the summer has kicked off nice for you. Quick Question....i want to do BRITU ribs but can usually only find loin back ribs that are 3 pounds or more per rack versus the 2 pounds in the cooking topics recipe. For the 2 pounders in the recipe you go around 4 hours. I will be doing...

Happy Thanksgiving to All!!! I plan on smoking a 16 pound butterball turkey with applewood....already has solution so no brining. I'd like to use a rub that has a little sweetness to go with the applewood theme. Any advice/recipe recommendations would be greatly appreciated! Thanks James

Hi all. Happy thanksgiving week! Quick question. How many pound turkey will fit in the wsm 18"? Appreciate your help. James

HI all, Am making the BRITU ribs but will need to taken them to my brotherinlaws house about 20 minutes away. What do you guys suggest would be the best way to transfer them? Sauce before travel or after? Slice ribs before or after? Wrap tightly in foil or loosely? etc. Anhy advice would...

Hi all, My friend wants to get a propane or electric smoker. I have the wsm and love it but not sure why or if charcoal is better than propane or electric smokers. It would seem like you have convenience, consistent temp, and long fuel supply. What do you all think the advantages an...

HI, Happy July 4th weekend! So usually I do baby backs and come out with solid results but this time I did spares cut by the store to be St Louis style. Using minion with 4 chunks of apple, I smoked at an average 240-250 temp for 5 hours, no foil. Then sauced an put on the grill for 5...