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I've read most of his book(haven't gotten to the sauce chapter) and find it very informative. I've reread the smoker chapter and his description of a clean fire which he says is a fire that flames with wood. He mentions offsets, reverse flows and barrel smokers but didn't even mention the WSM at...

Grilled on my brand new Genesis last night for the first time. Had 1 inch thick pork chops. I got the grill up to 600 easily to begin with using all three burners on medium setting. Shut down the right and middle burner to do the reverse sear. Put chops up on the elevated rack and let them go...

Seasoned with half Tatonka Dust and half SPOG Indirect for 25 minutes to IT of 110 and then seared for 2 minutes per side. Sorry no action shots. Pretty good medium rare. Plated pic I'm going to cook some more Tri Tip soon.

http://amazingribs.com/tips_and_technique/mythbusting_lookin_aint_cookin.html If you have time read the whole article because it is interesting. The bottom line though is based on this I'm no longer going to worry if I decide to lift the lid to spritz my food. Let the debate begin!!!

I have recently been reading on this forum about the simplicity of the salt, pepper, onion and garlic mixture and tried it for myself. I used EQUAL PARTS Kosher salt, Coarse ground pepper(Williamson Bros.), onion salt and granulated garlic. I first used this on bone in chicken breasts and the...

I made Myron Mixon's hog glaze recipe New Years Day http://www.epicurious.com/articlesguides/blogs/editor/2011/06/myron-mixons-prize-winning-st-louis-ribs.html. His recipe says its good for up to two weeks. My question is that if everything I made it with is still in my refrigerator(except the...

Found out about a new butcher last week. A friend and I dropped in his market. I asked for two - inch and a half ribeyes. These are closer to two inches thick: Seasoned up with Oakridge Santa Maria seasoning: Cooked indirect for 15 minutes then high heat seared: My friend had two from the...

Difficult to find around here. The butcher posing for a pic. Good quality meat. Finished product. Rub used was equal parts Kosher Salt, Lawry's Season Salt, Granulated garlic, Onion Salt and Coarse Black Pepper. Still learning the picture process. Hope this works.

Did it work?

I wanted to use Meathead's "afterburner" method of searing a steak on top of a chimney starter. I bought an 18" Weber replacement charcoal grate earlier today. It had an oily film on it. After I was on the way home I began to question whether the material in the grate was safe to cook on. I...

After learning so much from you nice folks I thought I would share a successful cook I had last Saturday and some details that hopefully some may find useful. I was expecting 12-15 guys to watch the Saturday afternoon round of the Masters. I have a big screen TV outside on my screened porch. My...

I was reading a thread on Harry Soo's rib method and noticed K Krueger's comment about using a glaze versus saucing ribs. I searched the site for "rib glaze" and "glaze" and interestingly did not find any titled threads with the term "glaze" in them. I thought I would start one and share a glaze...

Bought a 7 lb. select beef tenderloin and am thinking I need to give it a little extra attention due to it not being choice. My questions are: 1.) How long can I marinate it for? 2.) What is a good marinade recipe for beef tenderloin? I plan on using Penzey's Chicago steak seasoning for the rub...

Just bought a new 26.75 over the weekend and now realize the lid is large and fairly heavy. Would a possible modification be to add a 2nd handle? I've had an 18 wsm for a while and have resisted any mods that would require drilling. I see the rancher has a 2nd handle. Any thoughts? Thanks very much.

I've decided to cook a whole packer brisket for the 4th. Going to try the high heat method from this site. Went to Sams yesterday for some other things and checked to see what they had for briskets and they had an 11 lb choice that looked good but I hesitated and did not buy it because I thought...

Do you recommend water in the pan in the WSM? I read Harry Soo's comments on this site and he does not use water. How does water or lack thereof effect smoking meat/pork? Your cookbooks are the greatest!

Saw on cooks illustrated they recommend leaving on membrane to keep in rendering fat. I've seen that before on food network but 99% of info out there says remove it. My question is has anyone tried it both ways at the same time and compared the two? Does the membrane remove easily after the cook...