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Sue, that is fantastic. We just have to wait until Kevin has a good crack at coming up with a clone, lol.

Steve, what is Mojo Pork?? I'm curios. C

Joe, does yours go through wood chips like crazy? Its -29c for the past few days so I haven't had a chance to crank it up as I really don't want to be outside for too long. As soon as it warms up I have a Butt and a Brisket that I'm going to cook off. I will post the findings. Cheers; C

Thanks for the input. The Great Outdoors Smokey Mountain is what I bought from Costco. Wind isn't so much a problem for me as -15c. It uses so much fuel to keep the temp up it gets to be a pain in the arse going outside all the time. I will post my conclusions about the differences and...

I'm trying to solve my winter BBQ cravings. As some of you know I live in Prince George, B.C. It gets a little cold in the winter. Costco has a nice looking gas powered smoker for sale. I was thinking of buying it as I can't keep the WSM hot enough in the winter here. Has anyone used a gas...

I'm looking for a recipe or clone of Montana's Cookhouse's rib sauce. Thanks for your help. C

I don't know if one can consider this BBQ but I think they are related. Anyways, I would like to make my own hot sauce. Any one have any recipes and methods or know of some resources that may help me out? My favorite commercial brand is Frank's Red Hot. Its a Buffalo style that isn't too hot...

I like to make my slather out of mustard and pickle juice. I own two restaurants so it make it easy when you are buying pickles in big 20 litre pales. Sometimes I add a bit of worchester (sp?) to the slather. Yum, yum.

Dale, this sounds like a very unique recipe.

Wow, this is great. Thanks for all the recipies.

Thanks so much for the input. I'm going to give these recipes a whirl. Cheers.

I'm looking for an unbelievable Chili recipe.....GOT ONE?

This "skin" I described earlier seems to be the hardend exterior that has dried out do to ageing. I will be cutting this off. If anyone has any other ideas about the outside please fire away.

Upon further inspection of said brisket, I have deducted that it is infact a brisket and a flank. All is well.

So I ordered a brisket from the butcher and picked it up today. It doesn't look much like pictures of the brisket on this site. Its realy long with a tough "skin" on one side. Anyone have an idea what I have?

I'm a brisket newbie so please excuse my ignorance. Have you only been able to find flats in your area? What are the benefits of getting a whole brisket besides the obvious?

Most industrial smokers are gas fired and have a wood firebox for smoke not for heat.

I'm a Chef so I know how to cook. I own a restaurant but I'm working on opening a BBQ Restaurant. I'm going to keep it small with a small menu to start. I'm going to have counter service with quick food. The question I have is how do you hold/reheat ribs, butt, sausage and brisket for quick...

I'm cooking 3, 6lbs. Butts. MMMMMMMM can't wait. How long will this take?

Can't beat the temp control in a WSM. Its unbelievable.