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I need to cook a pile of chicken for a party. I would like to be able to use the entire grilling surface on my silver and gold kettles for grilling chicken pieces and still cook them somewhat indirectly. I was considering installing some tabs under the grate tabs to hold a 21" or a little...

Long time, no post. Since I can't get to the Tampa area this year, Tampa has to come to me. I will be be putting a mojo injected boneless 8 lb butt on the WSM bottom rack at 325 degrees. Instead of using deli ham slices for the Cubanos, I want to put a 7 pound ham (butt portion already full...

For anybody looking for a way to kick the winter blahs, Grillin' For Peace takes place on Lake Wingra in Madison on February 5, 2011. $35.00 entry fee, whatever meat you would like to grill and an old 22" Weber is all that is needed. You get a shirt and a chance to win a Performer or an Q320...

While reading some posts on The Smoke Ring, I came across a post about Frontier Lump. I've seen good and bad posted about this lump in the past, but Sam's is carrying 40 lb. bags for $14 and some change. I picked up two bags to try, but it won't likely happen until next week sometime. Naked...

I will be doing 15 pounds of venison jerky on my Bandit, using the 12x16 expanded aluminum racks. I will be spacing each rack with a 2"x2"x3/4" pine blocks. My worry is that the blocks are quite fragrant and I don't want them to affect the flavor of the meat. Might boiling the blocks in...

I've got a 14.5 packer that I am going to do high heat. I've never made burnt ends, so it is about time I tried. When would be the best time to remove the point in the high heat process? I was thinking just before I pulled it off for the rest, but then I would be worried about letting out all...

I put the stacker on my SJP upside down and I smoked a 15 lb turkey while on vacation. It worked very well. When I went to load the cooker into the van for the trip home, the stacker stuck to the bowl. I didn't think much of it until this past weekend when I wanted to use the unit for a...

I will be cutting pork loins to a 1/2" thickness so that I can stuff and roll them. I would like to brine them, but I am worried about over doing it. I would like to brine them for approximately 24 hours with Morton's Kosher salt, but I don't have a good handle on amounts of water to salt...

I built a pickle pot smoker as seen here: http://vanwinkleheads.blogspot.com/. It is a little smaller with regards to cooking capacity when compared to my WSM, with two 15.5" racks. The air coming into the bottom pot is controlled through a pot lid with a screw through the center. I have...

I put two butts on last night at 8:00 with a combined weight of almost 15 pounds. Temps had been holding at 230 for two hours before I went to bed. I had an electronic thermometer with an alarm. The smoker was set up 25 feet or so in back of our bedroom window and thinking that I am a light...