Search results

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

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 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?

So I bought some side ribs from Costco. I used Kirk's mustard slather along with some red rub that I made. I put them on the WSM for 5 hours at *235. I used Sugar Maple pellets; 1/3 cup per hour and a quarter. I pulled them out and slapped on some Strutin' Sauce. They tasted good and if I must...

My experience is that you get a whole bunch of smoke then nothing. Am I doing something wrong? What is your experience?

I have to admit that I really like Kraft's hickory BBQ sauce. (Do you have Kraft products in the states or is it just Canadian?) Does anyone know a good recipe for a similar Kansas style BBQ sauce?

First time Butt smoke. I brought my Butt home and the butcher tied it up. Should I untie it before I smoke it?

I cut down some Alder branches. Just wondering what your thoughts are on bark?

I'm a chef, I've worked all over the world. I own a pub/bar. I was just wondering if there are any more professionals out there?

I'm as gitty as a little girl. lol. What should I do as my first smoke?

Ok, I'm going to start by saying that I feel like a complete idiot asking were you get your wood but I am. I live in northern Canada and am surrounded by nothing but forest, unfortunatly its all soft wood. I'm wondering if anyone has a good source on hardwoods in Canada. As well I would like to...

Do any Canadians know were to purchase a larger water pan for the WSM? Is it a Brickman that everyone talks about?

Does anyone in Canada know a website were I can get a Maverick ET-73 Thermometer? Amazon.com won't ship it to Canada. Cheers and happy smokin'!

After almost a year of wanting one I was able to afford and order a WSM today. It takes a couple of weeks for the WSM to reach northern Canada but I'm excited. I would like to know what is the best thermonitor to get? As well what do you all find usefull items for your BBQin'?