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I'm going to take the advice of the learned here and get things started by 8:30/9:00 instead of 11. If everything' done early then we can just stage cooking shots instead of me sweating it out trying to get a butt up to temp with the writer, editor and photographer looming. Davo: I always run...

Thanks Russ. Trying to balance having food ready with how many cooking process photos they want. Suppose we can always stage them.

Thanks Kevin.

A regional lifestyle magazine has interviewed me for an article on home smoking and bbqing and are coming to my house on Saturday at 1pm to do a photo-shoot of me cooking some of my favourite recipes. I've got a 7lb bone in pork shoulder and a 6lb boneless chuck. Plan is Mr. Brown for the pork...

Beautiful color on that chicken.

http://theoatmeal.com/comics/sriracha

I think the kettle fried chicken is one of the most creative grilling recipes I've seen. Can't remember who the originator was. If Wolgast used a Weber grate in his fireplace would they let him enter?

Lots of BBQ related goodies under our tree this year, including a rib rack, a Maverick, FireWires and a Crate & Barrel sauce pot. 12lb turkey is dry curing in the fridge and I just made a sausage dressing fatty. Will post pics later today. Merry Christmas to all the great people here!

Picked up a 22" OTS for $20 today, included the flip-up cooking grate, for another $5 he threw in a Weber chimney.

Commercial rubs and sauces are not easy to come by up here in the Great White North, fortunately my folks are wintering in FL this year. Can you buy good commercial rubs and sauces in standard grocery stores? Any recommendations on things I should put on my wishlist?

Fired up the new WSM with RO lump MM and this bag of cherry wood that the guy I bought the WSM from included. When it's 5 degrees Celsius and you see the first flakes of snow of the year you've gotta do what you've gotta do to keep the 'cue coming. After foiling Chicken for lunches this...

Ribs just got foiled with some Memphis Magic sauce from Smoke & Spice. Chicken's coming along, will see how crispy skin is, it dried out in the fridge for a couple of hours.

Thanks Glenn. 1h45min in I put the bird on, lower grate and moved the ribs up. I think in 2 hours I'll foil the ribs and rotate everything again. It's ok if the chicken takes longer, seeing how many ribs are there I'm not sure I can eat both ribs and chicken, and it will make great sandwiches...

Thanks Vince. We'll see how it goes.

Just in from getting my first cook on my new WSM started. Doing 2 racks of baby backs with BRITU rub and a 5lb chicken. Ribs are in on bottom rack which is holding steady at 235. Dome is 250. Chicken is drying out in the fridge I plan on letting the ribs cook for a couple of hours at the...

Took a few pics tonight: Hornet's nest that was in the lid: Charcoal Grate: Lower Cooking Grate: Upper Cooking Grate: I spent a good hour tonight cleaning the grates. Lots of CLR, Barkeep’s Friend and elbow grease! Upper Grate: Lower Grate:

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe: Aaron congrats on ur score, if u cannot wait for a long cook some gd old beer can chicken will be done in about 1.5-2 hrs max and very tasty just...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mac McClure: Nice find Aaron, Whats going to be your first cook on it? </div></BLOCKQUOTE> Not sure yet, I'm trying to think of something WSM...

NIB WSMs are a rare find in these parts let alone a used one so imagine my surprise when I found one on kijiji for $100 this weekend. Picked it up on my lunch break, $75 for: - 18.5" WSM w/cover - 1/2 bag of RO lump - 1lb of cherry wood chips - extra chimney starter Just needs a little TLC...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mac McClure: "Neither snow nor rain nor heat nor gloom of night stays these Q-ers from the completion of their appointed cooks. </div></BLOCKQUOTE>...