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As the title says, upgraded in size primarily to avoid having to get creative in fitting what I want on the smoker. Having a very hard time keeping the temp from getting away from me though. Working with a terra cotta disc replacing the water pan. Right from the start, can't get anywhere near...

Got a mess on my hands. Ordered the wrong version (NG), swapped orifices to allow conversion to propane and it runs WAY too hot, flames leaping up 4-5 inches. Ordered the conversion kit on Ebay from someone with impeccable feedback. He tells me I must have fixed valves rather than continuous...

Don't think I've posted in years but great site, I've fed a lot of people from the good info on the main section and in the comments. Never had a gas grill before, but I'm noticing I never use my kettle due to the time involved nowadays. I'd be better off with gas for weeknights (or a quick...

I've seen a discussion on another board about how we tend to refrigerate far more things than we need to or should - for example soy sauce, worcesteshire, peanut butter, yellow mustard. Also listed was BBQ sauce. What do you guys think? Do you refrigerate your BBQ sauce? I use KC Masterpiece...

Got a supply of apple from an apple orchard (sold cheaply as firewood), and free oak from my in -laws' tree. I've got it down to approximately usable size with a miter saw & axe. The bark is pretty thin on the apple, but gets almost an inch thick on the oak. What's your experience with bark on...

My wife wants Mexican themed food for her birthday party - want to make burritos with pulled pork, but thinking I probably shouldn't serve it dry. Any ideas for a sauce?

My mom bought some mahogany chunks for me - she was told they are great for smoking. I don't see them listed on the smoke woods page, and google isn't much help either. Anyone heard of smoking with mahogany? If so, with what? I'm leaning towards chucking it at the moment.

Recently smoked two butts, Mr. Brown style, and used some of the extra to try to recreate Feijoada, a Portuguese dish that impressed me a while back at a restaurant. Process consisted of throwing the following into a crock pot & going to a movie: Fist sized chunk of pork, cubed or pulled Bones...

With half a dozen butts, two batches of salmon & chicken, and 3 baby back cooks, I think I'm ready to try the brisket. My first complication is I haven't found a whole brisket, just a 6.4 lb flat. If I want to serve around 7 pm tomorrow, when should I put the brisket on? I'm so worried about...

I love the taste of seared tuna at restaurants, and was wondering do I need sashimi grade tuna to do this at home? One of my few experiences with food poisoning was from buying regular tuna, & eating raw a couple of years ago.... However, I suspect most seared tuna isn't the $18.00 + per pound...