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Maybe it's just me, but it seems harder for me to get and keep the temperature stabilized using the minion method as opposed to the standard method. Is there something to that, or is it user error?

I have two brisket flats I'd like to Q this weekend. I wanted a whole packer, but that's not what I have. The flats are 5 and 6 pounds each. They appear to have good fat caps so I don't believe they're overly trimmed. I'd like to hear some recommendations on temp and time. Let me know what...

Some of the best ribs I've ever tasted. When I made the rub, I thought it was too strong with chilli powder. I considered making a new batch with less chilli powder. I'm sure glad I kept to the recipe! They were great. I'm going to have to learn more about rubs and how spices work when...

I've searched the archives and haven't found what I'm looking for. There are LOTS of discussions about knife manufacturers... My question is what types of knives are most important or would be considered "required" for someone just getting started? (carving, santoku, cleaver, chef, paring...