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Had a bit of a storm a few weeks back and the wind blew the cover off my 22.5 WSM and my 22.5 kettle, by the time I noticed it when I got home from work the covers were blown to China. The other day when I whent to smoke a butt I remembered why I loved my cover, the bowl was filled with water...

For the past 3 years I have been doing a 12-15 lb boneless rib roast for the family Christmas dinner. This year due to moving and and my wife having to work I will have to cook the roast at home and transfer it to my brothers house 2 hours away. My plan is to cook to my desired 125d and wrap in...

A little backround before we start. About 6 months ago I moved my family from St. Louis to Rogers Arkansas for a promotion at work, and no it is not Wal-Mart. This weekend I will be packing up the family truckster and taking the tribe back to Stl for my daughters 5th birthday party, not wanting...

I planned on making some sausage tonight so I soaked the casings last night to get at least 24hrs in the water. Here is my problem I did not get out of work until late and just do not want to deal with it tonight, tomorrow might be a late night also and Monday due to reasons I cannot control I...

I am moving to Bentonville Ar tomorrow, I spent a short 3 days looking for a house and while I was there I saw 15 WalyWorlds, a Sam's Club and an Aldi. Anybody know of a good butcher or any other supermarkets in that area? Sam's can be limited and WalyWorld meat kinda sucks.

I have brined Corned Beef many times and got it down, for one brisket at a time that is. I have friends who woulk like one and my question is do I triple my recipe or just use enough brine to cover the meat? If I do just use enough to cover do I need to add more pink salt to compensate for the...

My wife and I looking to hit a few comps this year for the first time, God love her she thinks I'm going to win Grand Champion first time out. Since it is only the two of us and the event is held during a county fair. My question is about site security, is there any or do we have to lock...

I am thinking of hitting up a few comps next year and have a ? about site sizes. Would a 10x20 canopy be too big? I don't want to be the guy who is ontop of the other comp teams. Also does the site size include your parking?

I just got my Aubers ATC and am doing a test run, my problem is even past my 225 set point the fan keeps turning on and of in 2 second intervals. Right now it is running at 250 and rapidly climbing and still running on and off. Is there something I am missing or is it just learning my WSM?

I made some brats from Charcuterie and the were the best I ever had, my family loved them. My concern is that my casings were rubbery and had no snap. I soaked them for about 2hours in warm water, flushed them out and stuffed them. The uncooked brats sat in the fridge over night until I grilled...

Getting ready to do my first sausage and I have a newbie question for all the VWB gurus out there. Should I soak all the casings then cut what I need and store the rest, or just cut and soak just what I need? Also should I pack whats left in some salt and vac pack then freeze or refrigerate...

I am smoking a couple of butts and a brisket this Saturday night for my daughters birthday, like all of you I have been asked to make a extra brisket for my co-workers to serve on Monday. I want to slice when it is done and bring to work but have no way to reheat outside of a microwave, not the...

I am a self described low and slow snob, I would never do any of that new fangled high heat, just a passing fad, to lazy to stay up all night and tend your pit garbage. Then I would get up out of my easy chair and yell at some kid "Get off my lawn!" as I shake my tongs at them. Last weekend I...

Do any of you large crowd cooks out there make your own sauce? My normal sauce is a big hit but I generaly only make about a quart at a time. I have doubled the sauce a few time with no problems but yesterday I made a gallon and it tasted a little vinegary and the spices did not come through...

It is only 1am on a overnight cook of two packers and two butts and already slap happy. Is there anything better than when you get temp dialed in and the WSM runs like it is on an ATC? Watching the ET-732 move between 220 and 226.

Hey all you experts and any newbs too. I seem to never get enough smoke out of my WSM, I light my Kingsford Comp Briquets minion method with about quarter to half chimney and put 2 to 3 tennis ball sized chuncks of hickory around the ring infront of the vents. I try to run my cooker at 225...