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Made some beer can chicken this weekend. In the recipe in the cooking section there's a comment "most of the steam goes right out through the neck cavity". To try and mitigate this, I've taken to stuffing part of a lemon in the neck cavity. I don't know if it actually does anything, but the...

Turns out that annual maintenance in a gasser is important. After 7 years, my nice Kenmore is all rotted out on the inside. At least $620 in parts to repair it. Actually I'm not sure if it was the heat or the lack of interior cleaning that did it in. All the metal is flaking apart. Anyway...

Hey folks, I'd appreciate some help debugging my first attmept at bacon. Here's what I did... 1) bought a small pork belly at local butcher shop 2) mixed up a simple cure (kosher salt, pink salt, sugar) based on the Charcuterie book. 3) measured out some of the cure (can't remember how much -...

I've been inspired by this forum to try my hand at bacon, so I got myself a pork belly. The butcher offered to slice off the skin for me so I took him up on it. Then he asked if I wanted the skin to make cracklins. Sure I said thinking that there would be a recipe in the Charcuterie book...

I'm on hour 11 of my 1st pork butt smoke and need a little morale support. Over the last 3 hours, I've actually seen the meat temp drop from 173 to 169. The smoker temp has varied between 215 and 240 over this time. I know that I should hit a plateau, but is a temp drop normal? It's worrying...

Next weekend, I'm going to try my hand at ABTs for the first time. Most of the recipes I've seen here call for some pulled pork mixed in the filling. Problem is, I don't have any pulled pork. Any substitues recommended? I have some buckboard bacon in the freezer I made earlier this year...

I'm going to be trying out my first overnight smoke soon and thought that I should increase the capacity of my water pan. Originally, I thought I'd just get the Brinkman charcoal pan as has been discussed here many times. However, I seem to recall that someone had posted that the current...

Often, after I'm done smoking ribs, brisket, whatever, I throw on a foil pan of nuts. Usually, I mix the nuts with a bit of garlic infused olive oil and some spices before putting them in the smoker. This works well for my standard Spanish peanuts with cajun spices, but for almonds, the spices...

The wife has book club Saturday and I've decided that's her loss, I'm smoking ribs anyway. She generally hates mustard, so I normally make wet ribs with a tomato based sauce, but her absence provides me with the opportunity to finally try some ribs with a mustard sauce. Anyone have a mustard...

I'm planning on making a variation on beer can chicken tomorrow (white wine instead of beer and a Tuscan wet rub on the chicken). I'm trying to decide between hi temp or low temp. Either way, I plan to brine the chicken. So, here's my question... anyone have an idea of what the cooking time...

I'd appreciate some advice converting a recipe for the grill for use on the smoker. I've made the following recipe on a gas grill before, but it's tough to keep the outside of the lamb from charing too much. It seems that a combo of time on the smoker and time on the grill would ideal... good...

I've been planning to smoke some pork with a rub that I picked up while in Hawaii on vacation. Then I noticed that the ingredients list "natural smoke flavor". I'm worried that this might result in too much smoke flavor especially since I was thinking about an overnight smoke. Anyone have any...

I decided to post this just for fun. I'm waiting for my Tel-tru to arrive, but couldn't let that stop me from making use of my newest toy this weekend. That meant using my remote therm to measure cooking temp instead of meat temp. Since I don't have the guru eyelet yet either, I had to...

Last weekend was my 1st smoke. I made the "basic barbecued chicken". Turned out great. Only problem was the sauce... it was too sweet and covered up the delicious smokey flavor. So... I'm looking for recommendations. Thanks, -Michael

I'm getting ready to order a Tel-Tru BQ300, but I'm conflicted on what size to order. I'm planning to mount in the lid. I figure the 4" will give a closer temp to what's at the cooking grate, but someday I plan on smoking a turkey and I don't want the stem to get in the way. Any suggestions...

I'm a newbie and I'll be getting my WSM in a couple weeks. I was wondering if someone can tell me where I can find smoke wood chunks in the Seattle area (eastside preferably). I've seen chips everywhere, but it seems that chunks are easier to deal with. Thanks in advance, -Michael