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I went to the BBQ Blast in NYC this past weekend and tasted two "Championship" pitmaster's works. I must say I was not that impressed at all with what I was eating. My wife tried the brisket and sausage from Salt Lick and I had 17th Street Bar and Grill/Memphis Championship BBQ which served...

I smoked my first pork butt on Sunday and it came out GREAT! Here are the sepcs 6 pound butt, bone-in Mustard slather and homemade sweet rub prior to placing in smoker MM to start smoker Hickory and Adler wood chunks Temp averaged 250 degrees Smoked for a total of 11 hours with the last hour's...

I know there are comments all over the board on this but it seems that the debate alaways starts again around this time of year. From what I take away from the many posts I've read is that briquettes have a more consistent burn the lump coal seems to have a cleaner burn. Besides these two...

I am smokin' a few whole chickens this weekend and have a few preparation questions, particularly relating to marinades and slathers. I have a great mustard slather and rub that I will be using prior to smoking the birds. But I am a bit confused when it comes to the marinade. After I spilt the...

I live on Long Island and the Emeril's 2004 BBQ Sauce Winner opened a restaurant - kinda. It is not a restaurant per se, it is more of, what you real Southerner's would call a BBQ joint except he serves more than ribs and the winner actually doesn't own the place. Jessie's Lip Smackin'...

Simple scenario that I need some hlep with. I read two different answers so I figured I'd come to the experts 1. I'll be smokin' a 4-6 pound pork butt 2. I want to serve the food around 4:30pm 3. What time should I place the meat in the smoker? I read 1 1/2 hours per pound at 225 degrees then...

I am a musician (singer); I also tended bar for many years while attending college and even a bit afterwards. Now I am REALLY into wine, even took and graduated from a wine program here in NYC. Which brings me to my post You're smokin' in your yard, hanging with the family or the guys - what...

Well, like all of us I am sure I was back at the ol' smoker again this weekend. This time i had all of your advice with me and used it like a preacher uses a Bible and it worked. I smoked aboiut 3-4 pound sof St Louis ribs plus another 3-4 pounds of sausage plus I made and smoked some homemade...

Ok, I am trying to taste as much GREAT BBQ (brisket, ribs and sauce) as I can and I want to have some stuff shipped to me here in NY Can you guys suggest a few places where I can order some really GREAT Q?

I Q'd up about 7 pounds of bb ribs over the weekend using Paul Kirk's mustard slather and my own dry rub mix. I cooked 'em for about 3 1/2 hours and they were awesome when I took them out. But I felt that they could have been a bit more moist. I did notice that I did not have that much water in...

In watching BBQ programs, listening to BBQ pros being interviewed and reading posts on this board - there is one thing we all have in common: GREAT BBQ sayings. I'd like to start a list of "The Greatest BBQ Sayings" and hopefully put all of them in a book one day and make a killing! Hey, I'm...

I bought and used my first bullet last year and fully enjoyed it; my family loved the food even more! Now I want to step-up a bit and start making REALLY great BBQ pork ribs, specifically baby back ribs and pulled pork too! I just bought Paul Kirk's Championship BBQ book and noticed that he...

I am smoking a 2 3/4 pound eye round of roast. How long should I smoke this for at 200-225 degrees? BTW - no foil

I just dumped one chimney of Kingsford on my WSM, dumped one more on top of that along with 3 chunks of Hickory. I will be smoking a rack of baby back plus a 3 pound eye round roast. Upon dumping the second chimney of charcoal I put on my meats? Did I puth meat on too early? If so, how will...

I am smoking my first set of ribs as I write this on my deckin Long Island and have a few questions. 1. When placing water in the pan for the first time, do I do this prior to placing the middle cylinder on my WSM? I did not do this. I placed the middle piece on top of the lower section then...