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I've been pretty happy with the BRITU ribs on this site. That does not call for wrapping the ribs in aluminum foil. Has anyone tried incorporating foil wrapping with the BRITU?

thanks Kevin

Has anyone tried browning a rib roast first before smoking it? (I also asked this question on another forum here, wasn't sure of the best place for it, sorry for the double post) Joe Healy

I'm following Chris' salt & pepper standing rib roast recipe this Christmas. Has anyone tried browning the roast on a skillet first, like in conventional oven recipes? I was also thinking of using the drippings from the empty WSM water pan to use for gravy. I'm a little worried the gravy...

It's been gratifyin' to read all these listening/drinking posts. Sometimes it's easy to think you're the only one not into whatever the current top 10 crop is. I'm a transplanted NY'er (living now in NC). When I BBQ I listen to good bluegrass. There's some good female old time string bands...

Hi Gerry D., Off topic a little for this site I guess, but I also have the La Caja China. I'm going to make a whole pig next month for the first time. Left it out uncovered in the rain once. Hope that didn't hurt it much. Have you tried the smoking attachment? Is it worth looking into?

I had a friend who worked in the supermarket industry. He bought me a vacuum tumbler from a supermarket that was shutting down. They used it to prep rotisserie chickens. It's a Biro VTS-43. DM Sattelberg, do you think it would be good to use on Boston butt before smoking? In general what do...

Thanks for the detailed answer, Keri C. It was very helpful. I'll have to buy your cookbook when it comes out!

I just got a Food Saver & vacuum packed some leftover pulled pork I made. Do you think the "boiling bag" method of reheating will work just as well for pulled pork as for ribs? Thanks, Keri C

I've been using it for chicken & turkey to flavor & moisten the meat. I'll have to do a comparison cook with 2 chickens to see if brining or vacuum tumbling gives better results.

Hi, I recently got a professional grade vacuum tumbler. Any thoughts on whether it might be good to use on pork butt before a long BBQ cook? I know brining is not good for fatty cuts of pork. Not sure if the same principal applies. Thanks