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Good morning everyone - just quick survey of what sausages you all use during a smoke? I have yet to actually do any, just chicken/butt/brisket/ribs for me so far and I have no idea what kind of sausage to use to do smoked sausage - kielbasa, andouille, italian sausage, hot links, etc, or am I...

Did a nice quick smoke on some wings for the Chiefs Broncos game. Not on par with some of the grand delicious smokes I see here, but it made me and my wife happy, so cannot complain! Just getting started, salted and then a combo of spices 20131117_174336 by zcallier, on Flickr Get em smoking...

Hope everyone had a great weekend, my wife was gone yesterday evening so I did a simple rib smoke w/some corn on the cob for me and my dad. salted and resting 5/20/13-1 by zcallier, on Flickr seasoned and ready go to 5/20/13-2 by zcallier, on Flickr 2 hours in, ready for foiling w/a...

Hello all, Sorry I don't have any pics for this, but the past few times I've cooked ribs (and even brisket), it has come out far darker on the bark and a bit drier in the meat than I've done in the past. My rubs consist of turbinado sugar, salt, and other seasonings, but nothing that I would...

Hey everyone, I've read a few old posts ab doing ribs and brisket simultaneously, but couldn't figure out the answers to my main question, so here we go. Having a 4th of July bbq this weekend, and am going to be doing a brisket (10-12lb packer) and a couple racks of BB's. I plan on doing the...

All you virtual weber bullet people, Just gotta say thanks a million, all the recipes/pictures/advice is just unreal. Got a brand new wsm 18.5, quite the upgrade from the ECB, I am elated, def wouldn't have gotten it if it hadn't been for all of the advice on this forum and tvwb site in...