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Got my hands on a used cast iron griddle that's flat on one side for pancakes and such, raised on the other for an indoor grill pan. Big rectangular guy that covers 2 stove burners. Anyway, it's got some rust on it, and the seasoning on it is really gummed up and nasty in places. SO...I wanna...

Anyone seen these things? They have them at the Asian Markets around here in SF. I think they're what they saw crosswise to make Korean style shortrib strips. Anyway, these things are massive. Like the things that weighed down the side of Fred Flintstone's car. I cooked something similar on...

So I've been on the lookout for some big meaty beef ribs to try on the wsm. But every butcher around here trims virtually ALL the meat off them (...to make boneless prime rib or rib eye steaks? am I correct?) Anyway, the beef ribs I see are all beef-free and more appropriate for the stock...

I was fascinated by the chapter on the quest for snoots in East St. Louis. Have you seen snoots anywhere else? Can you elaborate more on the texture and taste of those things? Have you eatnen them since? (OK, I know that was about 10 questions, but what the heck!)

I just bought the book Peace, Love and Barbcue by Mike Mills and Amy Mills Tunnicliffe. I bought the book for the lore, the travelogue, and the personal BBQ history, which I am enjoying flipping around and reading. I loved Legends of Texas BBQ, and Smokestack Lightning, both of which are...

got a random quesiton from a friend who cooks a bunch.... She found a killer sale on boneless cross rib roasts and bought 3. She alread did a pot roast with 2. Her question to me was, can you smoke that cut? Anyone ever try that? I figure if you can smoke a whole shoulder clod, you could...

Knife sharpening question.... How often do you need to replace your sharpening steel, and how do you know when it's toast?

Well, indeed, Costco now only has boneless butts. Until I can find a bone-in butt prveyor near me, that's what I'm stuck with. So.....how many have you cooked 'em boneless? I never have. They're always the bone-in kind. Now what? What should I expect, longer or shorter cooking times? Just...

I'm going to come clean here and admit to doing the unthinkable. I'm going to break down and use the ol' "Texas Crutch." I'm going to try foiling my next brisket. Why? Well, we're having a potluck at the office Friday and all I can seem to get my hands on is Select grade briskets. They tend...

This weekend I did 4 racks of spares which I trimmed St. Louis style, which left me with a lot of rib tips. This time, I didn't put rub on them, just salt and pepper. I smoked them for 7 hours or so until the racks were done then took them off. I'm going to freeze them and use them as I would...

I used to have a link to a page detailing how to do this. But I lost the link. Anyone here know where I can find a page online that tells you how to do the traditional Hawaiian Kula pig? Outside, underground, the whole bit. Not the convenient oven or crock pot version. But the real deal...

Just curious to find out how many of the 3 bottom vents everyone uses throughout the cook. For me, the only time I use all 3 vents is when I have all 3 open all the way to bring the cooker up to temp. For the rest of the cook, I find myself using only 1 vent to regulate the temp, keeping the...

When do you pull your brisket? When it hits 185? (Or whatever your preferred temp is) -- or -- When it is tender all the way through? Cooked one last night/this morning that gave me some trouble. For starters , it was big. 15 pounds. Barely fit in the WSM. This morning it hit 185, but...

Is it bad for the "seasoning" on your skillet to deglaze the pan with liquids like wine or booze or anything acidic? I thought I read somewhere that deglazing is not good for the seasoning that you work so hard to achieve on your cast iron. But I can't remember, so I'm asking ... I've been...

Whenever I cook a brisket or a butt I do the empty cooler method to keep it warm. The meat goes right form the pit into a double wrap of heavy duty foil. The foil-wrapped meat is then swaddled in old car-wash towels, and left to rest in an empty cooler for at least an hour, sometimes 2 or 3...

Thermoprene Gloves -- the heavy, black rubber-like glvoes you can use to take meat off your pit, pull pork, etc. without burning your hands. Anyone know where I can get a pair? Thanks for your help.

One of my probes is shot on my remote thermometer. It's the Williams Sonoma model, which has their logo on it but I see on the back of the unit it's manufactured by Maverick Industries in Edison New Jersey. A Google search reveals no web site for the company. Anyone know how I can contact...

I have a bunch of Ahi Tuna that I would like to smoke this weekend. Do I really need to go buy a bag of Alder chunks, or can I get away with a mild fruit wood like plum? Heck, I even have apple and cherry I could use. Any thoughts?

OK, so I'm weak. The $158 WSM with free shipping was too good a deal to pass up. I just ordered another one. I couldn't help myself! So I now own two WSMs. I figure I can use the extra capacity for bigger backyard cooks and competitions. Highly addictive this BBQ thing....

I love making the beer can chicken recipe, and have done so with great success many times. I do have one question that has haunted me every time I make the thing. How do you get the dang bird off the can? There must be some easy trick to this that I don't know. On one end, you have a hot...