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I'm doing brisket for the first time this week, and I'd very much like to procure some oak wood chunks before then. Any suggestions on where to pick some up? P.j.

I want to cook individual (NOT boneless/skinless)chicken pieces underneath my BB ribs in the WSM. How long should I expect for legs, thighs, breasts at 250 degrees? Is there a significant difference between white and dark meat in terms of cooking times? I am also thinking of pulling the...

Often, the Kingsford charcoal briquettes fall through my grate when I dump them from the chimney. The ring is in place, of course, but there is just enough space at the edges for a briquette to fall through. Has anyone else experienced this? I don't think it's a serious problem...just...

How much ash does it take to taint your meat? I know it's best not to stir up ANY ash when tending the fire or adding wood, but those little floating specks seem inevitable. I barely touch anything and a few invariably fly from the fire. Is this a serious problem? If so, how do I avoid...

I have one of those boneless Butterball turkey breasts (2-3 lbs) that I want to smoke. I've found that most people insist that turkey is best bbq'd at 300-325 degrees. What have your experiences been with turkey? Someone on this site did a turkey breast with ribs at 225...will it cook as...

Supposedly, cherry wood is LESS potent than hickory, with a "subtle" flavor that is good for chicken. My own experience, however, seemed to belie this widely held notion. My friends and I smoked some chicken using a cherry/hickory mix and found the flavor to be overpowering. We use hickory...