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First time hosting Christmas, and wondering if the prime rib is worth the extra cost. Gotta feed 6 people and leftovers would be nice. How much more per lb for true prime rib?

I cooked some St. Louis spareribs last week and I was disappointed in the outcome; it was my first attempt and I hope you all can help me out. Basically, I don't think they had any flavor. To summarize, I followed the rib recipe from APL's Serious BBQ pretty closely (mustard glaze, rub). I...

Hi, I am the unofficial smoking consultant for a friend who is hosting a super bowl party, and cooking a whole, 12lb brisket for the first time. The brisket went on at 8am, smoker at 210 or so. Two hours later, the brisket is already up to 125. We were expecting an hour a pound, but I'm...

I wanted to try a modified Adam Perry Lang recipe for chicken breasts & leg quarters, which called for temps of 300 for 90-120 minutes. Without this website, I would have shelved this recipe until spring (it's 15 outside) and the kettle grill. Instead, with company coming over and having never...

Hello all, After a beer-can chicken attempt (average), a chicken breast attempt (quite good) and shrimp (good) I am going for a pork butt today. It's currently in the smoker, and is a test-run for a football-watching party next weekend. We'll see how my Big 10 friends handle watching SEC...

Okay, time for cook #2 - smoked salmon for the in-laws! A couple of recipes on here have recommended 2-3 hour brine-type preparation, however I don't think that's possible as this will be a week-day cook. That means I prep before work OR I come home at lunch to prep the salmon . . . so 9 hours...

Hello everyone, I busted out the WSM for the first time yesterday, with what I would call average/fair results. Let me know what I did wrong . . . basically the legs were good but the breasts were dry. I smoked 2 small-ish free range chickens, recipe basically from "Smoke & Spice" with a...