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I went to the store today to pick up some St Louis cut spares, but they looked just awful..... they had baby backs on sale right next to the spares for only $0.35/lb more, so I grabbed 4 slabs that look really nice. It has been forever since I have cooked back ribs and have adapted the 3-2-1...

I have a slightly used WSM 22". I used to cater an office thing once a year for 50+ people. Have since retired and my two 18.5" cookers handle all my needs. I cooked on it maybe 3-4 times. New on Amazon is currently $469, I'd like to get $300 for it - it been garage kept with a Weber cover over...

I wasn't sure I would have asked more from my WSM(s) over the last 10+ years, but have just started using a technique that has improved duration and consistency of my cooks. I have used this in both of my 18.5's and the 22.5 with equal results. When loading charcoal into the ring, I fill...

It wasn't. It was a guy in Nashville. I think his business is call Yard Sale? Anyway, he had a small warehouse space full of stuff. The 2 WSMs, a couple of Weber propane grills, some electric smokers, and tons of other stuff - patio furniture, lawn mowers, kitchen appliances, etc. Search the...

Thanks for the input. Just back in from work..... I went and checked it out. The guy sells overstocks and had an 18.5" for $175 and the 22" for $200. The 22" had a small place with paint scraped off the middle section. Nothing some high temp grill paint can't touch up. This thing is a beast...

I currently have a pair of 18.5" 's that I've had for years and frequently use them both when I do big cooks. I have a shot at a new 22" with minor cosmetic damage, at a great price. For those that have used (or own both), how do you feel about the 22"er? My current cookers rock - I frequent...

I pulled them at 160 (deep in the breast). Had cooked at 320-360 for 3 hours. Dropped them in foil pans, wrapped in foil, put them back on the cooker - all vents shut down. I grabbed a quick shower (30 mins). Then dropped them into a heavy foam cooler for a 1 hour transport. When I got to work...

I'm brining two 14#ers for an early morning smoke on Friday. I then have to transport them to the office holiday party. I'll need to pull them about 9am. Holding time between pulling and carving will be 2+ hours. I can keep them hot in Omaha Steak coolers, but wondered how much they will keep...

I've been working for a couple of years on a "sweet heat" sauce that met my expectations. I just finished an annual cook for a United Way work day at my office. Fed about 55 folks (brisket, butts, & boneless thighs). I have always featured homemade sauces and they were well received. This year...

I know many will say that the chunks on top of the lit coals will produce all the smoke required, but I too thought there was a need for more. Here's what I do...... I fill the the charcoal ring about 1/3 full, then sprinkle some wood "chips" around on top. Then put another 1/3 in the ring...

Looks like I'll do a cold smoked salmon to pair with the cheeses and almonds. I will certainly try some of the suggestions provided and prepare a bit earlier next time. Thanks.

Geir - sounds interesting. What's involved to "cure" a turkey breast? Do you mean "brine"? That would be a nice addition. I was hoping for a sausage of some type. Just thinking of something like a traditional cheese & meat tray. Thanks.

I'm putting together a "smoked" holiday gift platter idea. Today I purchased 10#'s of cheddar, swiss, and pepper jack. Have 5#'s of almonds. I'm looking for an idea for a meat item I could make / smoke to add to the plate. I know I may have waited too late for some of the options, but thinking...

Just got an email announcing it this morning. Looks like this one is in my price range. Would like some of the Guru techies to look it over before I jump in. Anyone have any info or experience with this one? Party Q by BBQ Guru

I searched and found tons of ways to use chipotle, but not how to make. Basically, I have a glut of jalapenos and looking for a way to preserve or dry or smoke and then preserve them. I'm open to ideas.

I have tried a new technique recently and I have really liked the results. I place 2-4 chunks (depending on size and type of wood) on top of coals, after adding the lit ones. The change is, as I'm loading the basket with charcoal, I add 1/3 of the briquettes, then sprinkle wood "chips" of...

All - thanks for the input. I will smoke, freeze and ship. Most is headed north (NJ). For the southbound, I'll include the gel packs. Interestingly, I picked up two 3# slabs of salmon at Costco today. On my way out, I passed the display of Norwegian smoked salmon. I stopped and gave it a good...

Geir - I'm honored to have someone from Norway respond. I'm guessing you have quite a bit of experience with smoking salmon. Do you believe if I express ship it, next day delivery, packed well to insulate, it will be OK? I think most of my locations, I can do next day delivery. Thanks again.

I recently bought the ProQ cold smoke generator and test drove it on an assortment of cheeses. They were a smash hit. Now on to some smoked salmon. I would like to make some for gifts (salmon and cheese) for family that is scattered across the US. I have a Food Saver to vacuum seal. Does it...

Just got mine in the mail today. I'm impressed with the quality. Looks like it is well made. I wanted to start off with some cheeses. From what I read, looks like 2 hours is about right. So my question is - how do I control the smoke time? It looks like filling it full would provide the best...