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Black Box BBQ is an new food truck run by pitmaster John Muller. Muller is part of the extended Muller BBQ family, learning his tricks in Taylor and then applying them to several spots in Austin. Muller is a better pitmaster than businessman, so this time someone else is managing and...

What sized bird will fit in the little guy?

We're talking the bird, not the country here. :wsm: What size bird will fit in a 14.5" bullet? Thanks.

I'm Jonesing for a copper platinum, but want to know from others how well that copper finish holds up? Does it discolor or chip more easily than traditional black? Thanks in advance.

Did anyone else try this rub? I was surprised how good it was. Recipe below: http://www.foodnetwork.com/rec...en-recipe/index.html

Has anyone done the work to break down the differences between the various Weber Q models - I mean the gas version, not the charcoal and electric ones. What is the difference between a Q1xx, a Q2xx and a Q3xx? and between a Qx00 and a Qx20? Inquiring minds want to know!

Jaime, Are you on tour this summer? And are you coming to the Austin, TX, area?

Jaime, Welcome back. And it's always good to see you with another book in print. Hypothetically speaking, if there were a throwdown of all the well known BBQ guys we see in the media, who's going to place second behind you?

Can any suggest a good make at home rub or marinade for Chicken Fajitas? Thanks.

Has anyone ever used Bradford Pear (it's an ornamental pear, not an eating pear tree) wood for smoking? Do you recommend it and for what?

Or "The China Box" for those who are Spanish impaired. Did anyone else see the Cuban BBQ throwndown episode with Bobby Flay? The Cuban pork looked delicious! I'm thinking we ought to be able to duplicate the results on our WSMs. Anyone else willing to join the experiment and the discussion?

Jamie, I wanted to write this note when I bought this book last summer but couldn't find a way to contact your directly. Real Grilling is my favorite book on the cookbook shelf and even my wife will choose recipes out of it without my coaching. I think having pictures of everything helps here...

I appreciate the recent article on smoking woods, but I have question...what about using fresh rosemary, especially with chicken or pork?