Search results

I am not exactly a new WSM owner but I have a question about doing pizza. I know this has been covered before but maybe I have a different take... I tried pizza in the WSM last year with the coals on the level of the water pan, as I recall. But it turned out badly--the bottom was charred and...

Great babyback ribs. Pulled pork sammies are good too. And the onion rings are the best I've ever eaten-- WallaWalla Sweets cut thick with a buttermilk dipping sauce. Great selection of local micro brews...try the Black Butte Porter. http://www.baldysbbq.com/

I know there's directions for grilling pizza using the WSM here on this forum but I wondered if anyone had tried using a pizza stone instead of placing the pizza on the grill. What I want is to replicate the high heat of a soapstone pizza oven (or at least get closer) without the charring that...

Can someone give me a timeline for high heat...325-350...ribs? They're pork loin back ribs. Thanks

I find that when I smoke most meats with chunks of hickory or maple...or whatever...not only do I lose the ability to taste the smoke in the meat for a day or so but in some cases even when I'm not in the smoke-stream (such as smoking cheese) the smoke tastes way to strong. So...my question...

I knw that butts and shoulders can be done much like high heat brisket...foil at 165°, etc... but what temps are best for the cook? 325° at the lid?

What is a "7 bone" roast and is it the same or similar to a "blade roast?" How is it cooked? Can it be done like a chuck roast or a butt?

I get heartburn sometimes from highly spice rubs... I am looking for a recipe for a rub that will work with pork (shoulder or butt) and maybe beef chucks that will bring out the flavours but not add all that much spice. I want unctuous as opposed to piquant. Can anyone help?

I am still trying to refine my procedures for cooking country style ribs--the sliced up pork shoulder chunks that are called CS ribs in some markets. I did one batch last year that were perfect but the next batch were a disappointment--too dry and a little too smokey. The smoke was my fault but...

For years I have read about guys propping the door open on the middle section to raise the temperature. I have never been able to do that. Right-side-up, upside down, makes no difference I can't get it to stay propped open...the door always wants to fall out completely. Can someone post a...

I hope this is in an appropriate spot... Anyone know of a really good, easy to find/easy to get to BBQ restaurant in either Denver or Oklahoma City? I will be traveling next weekend from Central Oregon.

Am going to smoke some beef ribs later today and was wondering about prep--I have some rub I use for pork but was thinking a simple olive oil and salt and pepper "rub" for the beef. Anyone have any experience with beef ribs?

Has anyone tried brining country style ribs (bone in pork shoulder slices)? Got any tips? Also, there seems to be two contradictory methods of cooking country style ribs--some take it to 195°,just like shoulder or butt and some treat 'em just like spare ribs...3-2-1 or maybe 170°? Any...

I'm doing a chuck roast (for pulling) tomorrow...just wondering if anyone has a good, simple rub--maybe something different than the typical butt or rib rub? I thought to just rub it with salt and pepper and a little olive oil but don't know what propoertion, or even if something that simple...

I know this has probably been asked a thousand times, but hey...one more for the gipper When are country style pork ribs (from shoulder) done? When they reach 195°? Or when they have been in for a certain length of time? And/or just how do you tell? And what should they be like? Falling...

I read that using a probe is near onto impposible with ribs and that when ribs are done they will have pulled away from the boone a bit. If you're using the 3-2-1 method what should the ribs look like when you go to fil them? thanks...

I am wanting to smoke a brined turkey (or two...maybe two at 10 lbs. each) for Thanksgiving. I have been brining chickens overnight and smoking them low and slow on a beer can type setup. The results are fantastic, especially since I put a lot of smoke into the cook. I am wondering if a 48 hour...

I use smoke flavouring pellets (the leading brand) in foil packets for my barbeque. I've not really had any complaints about using the pellets but I was cold smoking some cheese today and I was kind of puuzzled with what I was seeing...maybe I just never noticed it before. Everyone says "thin...

I want to cook some brats low and slow...I know they're usually done indirect but I want to do them right alongside some chicken I'm doing low and slow. Can anyone tell me how long they will take (roughly) and what the internal temp should be when I pull them off?

Well, this past weekend I broke with tradition and did a "high and fast" smoke. It wasn't as high and fast as I've heard some folks doing but it was fast enough. I had two bone-in pork shoulder blade roasts and of about 5-6 lbs each. I bought them for 99¢ a lb so I figured I could afford to...