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Gonna make pulled beef this weekend and wondering what type of sauce you would use on it?

Can't believe I didn't think of this waaaaay sooner. My sister works for a wood moulding company that makes moulding and trim and yesterday she tells me they throw away a ton of scrap wood. All kiln dried hardwood. Today she brought me a box full of oak, maple, cherry etc. She's probably...

Picked up this new item at Costco and gave them a try over the weekend. Marinated in a vinegar and oil dressing. Grilled over charcoal to 160 per directions. VERY tasty and moist.

Need to find a clay saucer for the 22" WSM. I've searched online, stores, etc and can't find one. Anyone have a source?

Jamie, Have you ever considered a book that just focuses on using the WSM for all the recipes? You could provide all the techniques, etc. to successfully use a WSM. Dennis

Well...someone may have 'hit' a few numbers on the recent lottery and has just purchased the new 22.5" WSM that he's been drooling over for the past few months. Expected to ship on Monday, May 11th. I'm excited...I have six shoulders to cook Wednesday overnight and I'd love to be able to use...

A friend of mine is cutting a few BIG branches off a Pear Tree. This is a flowering pear tree not a fruit tree. Question --- is this good for smoking? Thanks

All, I am goingto attempt my first try at ABT's tomorrow. I am planning on bringing them to a party but may have them done too early. Can I refrigerate and then reheat once I get to the party? Oven? Microwave? Dennis

All, Used the 14" clay saucer for the first time while cooking 6 butts yesterday. Worked very well. Question - I wrapped it in foil and placed it on top of my Brinkman water pan. When I put it in the smoker it was higher than the brackets to hold the bottom grate. I just put the grate on...

Last week I wrote about a small neighborhood ribfest we were doing this past Saturday and was asking for advice. We had five competitors only due to the rain but had a great time. I prepared my babybacks using a slightly modified BRITU rub and used my WSM. Others used gas grills, electric...

...well I'm trying not to. This Saturday I'm competing in a friendly neighborhood rib cookoff with about 15 competitors. I'll be smoking my baby back using WSM. Okay, the earliest setup is 10:00am with a 4:00pm turn-in time. I fear that I won't have enough time to do a true 3-2-1 so a...

On the 4th of July I rolled six slabs of ribs for a party I was at and had fantastic results. I used a modified 3-2-1 method on the WSM. Everyone kept waiting for me to finally pull them off the WSM after nearly 5 to 6 hours cooking. The ribs were absolutely fantastic and everyone kept coming...

I'm cooking 4 butts and probably 9 slabs of ribs for my daughter's graduation party at the end of July. Do you usually serve the meat pre-sauced or should I have sauces available for them to put on themselves? Also, I have a simple recipe I use for standard barbece sauce but am looking for...

I'm doing two 7.5# boneless pork shoulders overnight tonight. My question is whether to put one on each rack or both on the top rack? If I put one on each rack do I need to rotate them at any point or will they cook evenly? Since it's overnight I'm concerned about having to wake up half-way...

I've read on multiple sites and books to remove the pork butt off the grill at various temps. I've seen sources say 180, 150, 190, 195 and 200. My last one I pulled off at 190 with great success (in some areas on the same butt the temp was higher). Anyways, my question is does the butt...

All, I had ordered the Brinkmann water pan as an upgrade for my WSM but the circumference was smaller than the original WSM water pan. So, in a pinch this past weekend, I palced the bottom grate on top of the charcoal ring. I then just placed the water pan on top of the grate. It was an easy...