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I picked up four from Costco today and have never cooked the boneless ones. Can anyone tell me if they cook faster or is it pretty much the same as bone-in? I usually cook them to 195 w/out wrapping. Thanks.

I own three WSM's and have always used Kingsford to fire them, always with the Standard Method. I just ordered five bags of Wicked Lump and was wondering what I need to alter during firing. When using lump do you still start with one chimney, fill to the brim, then allow to ash over before...

Bear with me on this, I have to tell a quick story in order to get to the question I need answered. When I was a kid, my parents had this old dishwasher with a huge wooden top that we pushed from one end of the kitchen to the other. When it finally went into the crapper, dad removed the top...

A friend gave me four slabs of these to cook. Anyone have any suggestions on time, temps, rub, etc? I have never had any experience with these, how do they compare to the beef back ribs in the cooking topic section? Thanks.

Any one have any suggestions (rub, brine, etc) for a wild turkey. Apparently the hunter didn't feel like plucking because it is skinless. Will this have a positive/negative effect on cooking? Thanks.

A 17 pounder went on the WSM @ 8am. I am going to wrap it at 165 to an internal around 190 as in the Cooking Topic sections. Anyone have a suggestion for rest time? Does it pull like pork shoulder? Thanks.

My cutting board has developed an interesting aroma, kind of a cross between BBQ, spices, vegetables, etc. Anyone got any tips to get rid of this? Its a wooden Boos and was a gift from my wife, so I'm not really interested in parting ways with it. No matter how much I scrub it, the smell is...

I friend of mine has asked me to do some Q for his 30th birthday party. Does anyone have a system to develop amounts? There is going to be about 35 people there, most of them adults with hearty appetites. I have a rough plan to do 4 pork butts and one 15-20 pound chuck roll along with some...

It seems that every time I cook pork butts, the end product has been edible but far less than what I have expected. A lot of the meat has turned out "mushy." I prefer pulled pork, so I usually let them go to the 190 range then rest for 30 minutes. On only one occasion have I gotten the...

Anyone know of a good place to find one, no luck at Sams for some reason, looking for about a 14 to 15 pounder. Thanks.

I have used Kingsford in my WSM's since I bought them but would like to try lump. I have also always used the standard method, basically because it has always worked well, and my question is do you add the same amount of Lump as you would Kingsford (basically two full weber chimneys). I have...

I have liked experimenting and making my own rub but recently, I tried Cimmaron Doc's rib rub and loved it. Anyone have a preference when it comes to commercial rub? How do you doctor them up, if at all? Thanks.

I was at work yesterday looking at smokers on the web when one of my co-workers saw a picture of a WSM. He asked me if I wanted one, turns out when he bought his house, the previous owner left one sitting on the back deck, where it has been unused for at least five years (since he bought the...

During the last couple months, the smoke buildup/grease layer on the dome of my WSM has been flaking off. This happened once and I completely cleaned both cookers and lightly rubbed the inside with vegetable oil. Unfortunately, it happened again, this time at the Royal while we were cooking...