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I inadvertently broke the door latch assembly on my WSM 22.5" and have not used my smoker in probably 2 years as a result. [[Moment of Silence, please...]] :rolleyes: During the interim I have purchased and returned the Cajun Bandit door as it just didn't "do it" for me and never quite fit...

If you've got a great sweet but very spicy BBQ sauce recipe for pulled pork, please post it here. Thanks!

This past weekend I did two racks of high quality baby backs with a new dry rub recipe I thought I'd try out to see if I liked it. Based on my reaction and the reaction of my family, this combination may be my permanent "go to" dry rub from this point forward. The secret ingredient you ask...

Got the CB door for birthday but it came without the latch for my 22.5" WSM. The latch on my 22.5 doesn't seem to fit the CB door! Am I missing something?! How do I get the new door to fit? This is so frustrating after reading the glowing reviews on the CB door. Please help!

My wife asked me for my Xmas list and one thing I mentioned was a Sous Vide system. A good friend of mine runs a successful BBQ company in Austin and he says he Sous Vide's meat all the time. So, what do you think? Is it worth the price of admission? Is it necessary to purchase an...

I have had my 22.5 WSM for about 7 years and I cannot control the temps and keep it under 250* no matter what I do. Water in the pan. Clay saucer. All vents closed. I have tried it all. I use minion method--which starts out with lower temps because I'm only burning 10 briquettes. But...

I cooked 6 leg/thigh chicken combos the other night on my Weber Kettle using the Vortex with the smaller hole pointing up and the lit charcoal filled nearly to the top for high heat. I started skin side down to get a sear and some crispiness to the skin. When I turned the chicken over...

I did 2 racks of baby backs on Saturday and they were great. Just some background for those who might find this helpful. I bought ribs from a meat market and not my local grocery store. They were $5.99/lb so I paid nearly $40 for two racks. Not cheap, but so worth it in the end. I used...

I normally make my own rubs for BB, ribs, etc, but I've read a lot lately about using commercial rubs because there are some great ones out there to be enjoyed. What I find is that the popular rubs can be exceedingly expensive (go figure) so I do not buy them often. Having said that, I would...

I am so tired of buying expensive chicken only to find when cooked it suffers from woody breast syndrome. I do not think the method of cooking is the problem so I cannot understand what the problem is. I never return the chicken to the store but I am considering returning it from now on if it...

About 16lbs. Went on at 6:15am. Running around 275* on average. Meat probe on center of flat showing 174* already. Any need for concern? I realize stall could be hours but never hit temp this quickly before. Thanks.

Internal temp only 184* but been on for 11 hours and probes fairly tender. Also pit temp down to about 205*. Should I move to oven at 325* to finish it? Thanks.

In follow up to a recent thread I just learned about the gasket kits that are available for my 22.5. I think this is a great idea and may solve my issues with smoke escaping and heat control. I was not aware of these kits previously. Here is an example I found from asking Dr. Google...

I would like to collect the drippings from a BB to work back into the pulled meat after it has rested. I find that when I use an aluminum foil pan on the lower grates to collect the drippings I often wind up with little actual juice and more often a dry pan with some baked on evaporated juices...

So I made a batch of brine for my 20 lb bird. Long process with boiling the liquid, cooling it off and refrigerating overnight. It's cool though - I enjoy the process and the results make it all worthwhile. Right? So I transferred my bird to the brining bag which was sitting in the bottom...

My birthday was on Wednesday and I asked my wife to get me some of the Sweet Seduction dry rub from Big Poppa Smokers website. I've heard and read amazing things about this dry rub so I wanted to try it. I tasted it and it's good--don't get me wrong. Nice salty, sweet flavor and I can't...

My "take" on low temperature heat control - it's IMPOSSIBLE without water in the pan. I smoked an 11lb BB on Sunday. Started at 6am and pulled it at 195* internal which it reached at 3:30pm. Foil wrapped and toweled in a cooler for 1 hour and then pulled. It was my first time using the...

My 22 WSM is taking a long time to get up to temp which is targeted for 250*. It's about 184* after 30 minutes. I running Minion Method with 10 lit and a 1/2 full water pan. Should I go ahead and put the ribs on the smoker or wait for temps to climb higher? Thanks.

I think "Hot Nail Through Room Temp Butter" is a misnomer for test of tenderness. I know I am likely splitting hairs here just a bit, but I think this description is overused and not really that accurate. It's fun to say and perhaps if you are probing the fat on a fully cooked BB it could feel...

I'm cooking for a friend who just lost his sister to cancer yesterday and came across a pork shoulder blade roast at the grocery store. It looks like BB but I'm not sure it's the same cut. Can somebody help me out with this and explain the difference in the 2 cuts, if any? Thanks!