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I am cooking an 8-9 lb brisket today using the high heat method. What is the preferred method for starting your smoker? Looks like the minion method may not be the way to go. I have a pork butt finishing up an all night smoke right now. Thanks

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Does applying yellow mustard over your pork butt prior to adding rub really make a difference in the final product? What about using worcestershire sauce instead of mustard before applying rub spices? I have not tried the latter method. Any advice?

My first smoke was a success, however I think I used way too much charcoal for a six lb pork butt. I used most of a 20 lb bag of Kingsford. I had a difficult time trying to get my temps below 275 even with all dampers closed. The cooker remained hot for 36 hrs!!! Any suggestions?

I just unpacked my 18.5 WSM cooker and immediately noticed the quality packing job, but that's where it ended. It was all too good to be true. Right away I noticed that one of the dampers on the charcoal bowl was not working properly. Instead of a nice snug fit, the damper spun freely. The other...

How do you prepare chicken during competitions?

Do you have certain techniques or BBQ rules that you adhere to no matter where or what you are cooking that could be applied to any situation in achieving delicious BBQ?

Do you season you pork after you pull it apart and when do you add your sauces?

When you BBQ different kinds of meat low and slow, do you aim for a different temp range for each kind of meat or do you have a particular temp you like to use no matter what kind of meat you are cooking all things being equal while keeping the temperature steady? Do you have a “sweet spot”...

How long should a foil-wrapped pork butt be allowed to rest after placing it in a cooler? Will the meat stay hot and juicy for a long time? When would be the typical serving time after wrapping the butt with foil? I plan to pull the pork apart with a fork and serve with sauce on the side.

Where is a good place to get beef spare ribs? I'm having trouble finding them at my local grocery store. Is this a seasonal item or do I need to ask the butcher for spare ribs? Usually pork baby back ribs are always available.

What is the best way to smoke your food? I have read that some people wrap fist-sized wood chunks in punctured aluminum foil while others simply throw chunks directly onto the hot coals. Which is better? I thought you want to avoid smoker wood flare-ups.