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Agree that the temp looks a little high. When trying a new recipe I tend to follow it as closely as possible first time around and then work on making it my own. The original recipe describes methods for a charcoal or gas grill, then stating that you could also smoke it. I like the control...

I had been wanting to try this one for a while and did it for Mother's Day yesterday. Wanted to see if I could pull it off with Costco Atlantic Salmon at 4.99/pound. It worked really well. I'm sure that a line-caught wild King Salmon would be better, but this was delicious. With just enough...

I too will confess to using Kingsford for its consistency. I used to really fret about temps, but I have found that now that I know the WSM and use Kingsford, I can almost predict what the temp will be when I go to check it. I like lump for direct grilling. I'm all about keeping it as simple...

I find that taking a break before service, be it 10 minutes or a half-hour shower, makes it all better. There is a freneticism to serving a lot of people that often leads to the host missing the point. Taking a few minutes for yourself when everything is resting or in a 225 oven is not only a...

Hi Ron, I live in Minnesota. We do weather. My kettle has lived on the deck for 7 years with the standard issue cover, my Genesis Silver B circa 2003 is next to it, similarly covered. Both are fine. I keep the WSM under the eave, because, as others have mentioned, the standard issue cover...

I bring my chucks up to pulling temp. Wet low and slow. Feel personally that they need that to get past all of the connective gunk. One of my faves on the WSM.

I think there is a lot to be said for the just let it be approach. If you close all the bottom vents and leave the top open and there is water in the pan, it will stabilize. It may not in 10 minutes, but it will. A brief spike won't hurt your food. I think that causes less harm than a...

If the beans are over 140, that'll zap whatever drips into them. Additionally, the stuff that manages to drip is usually pretty hot. I think you are OK.

I have had very good luck with baby backs at Costco, and like that tri-tips and flanks, 2 of my beef faves, are always available. And those little lamb racks. Sweet. Whole pork loins give me 2 roasts and a bunch of chops for under $20. Asking for stuff "off the run" though, like whole pork...

I am a boy amongst men.

I love the chuck! Easy peasy and everyone likes it.

Steven Raichlen's "Barbeque Bible" is one I would recommend. He traveled the world for 3 years to write it and gets in a lot of detail about local bbq cultures. Good fun, and more than a few good recipe ideas!

My best (well cheapest) source of brisket is the local Costco. Tried it once, but the poor thing had been trimmed to death and while I'm sure there was a yum-yum window somewhere along the way temp-wise, I missed it. Is good brisket possible without a reasonable fat cap?

Thanks for the great report Chris. Great website.

The fattie rocks, especially when the jackals are a couple of beers in and are having a hard time understanding that the rest of the carcass on the grill needs another 3 hours.

I too am a chuck roast fan. I like that I can get them done without sleep deprivation. One of my favorite cooks is one or two supermarket chucks (3+ lbs each) on the smoker at 8am. Not a lot of rub, maybe a dust of something in a jar plus some garlic powder. Around noon I'll put on some pork...

Texas is the home of BBQ beef, and their preferred wood is mesquite. But then, I ask you to consider the Alamo incident. They got gumption, but their actions should be thought through before being blindly followed. I like mesquite for a high heat shorter beef cook, like doing a roast on the...

I sometimes throw a log of Jimmy Dean or whoevers breakfast snausage on for a couple of hours.

Thanks all for your help. Appreciated. Looks like I'll be looking at a remote Nu-Temp system. May pick up a Thermoworks thingy too though. Looks excellent. Thanks Rick. Pork chunk and chuck roast smoke starting in 6 hours. G'nite...

Food temp is my primary concern. Something to keep me from lifting the lid too much during the end game. Thanks.