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I'm going to do an overnight cook of 2 pork butts this weekend. I have some Dixie Dust on the way, and was thinking of using it to season one of the butts instead of the Mr. Brown recipe I've always used. Has anyone used Dixie Dust this way, or is it best used for ribs? I'm also thinking of...

I'm going to try salmon in my WSM for the first time this Sunday. All I have access to is the farm raised salmon from Costco, so that will have to do. Should I try it the way Chris did it in the cooking forum (brown sugar rub), or the full Cardogs recipe? Has anyone tried both that can give an...

My parent's cabin property has a few regular oak trees, but mostly scrub oak. I could have all the scrub oak chunks I wanted if it's OK to use. The wood is very dense. I know because we have had to cut some down to help in fire prevention. Does anyone know if it's OK to use in a smoker? Thanks...

I'm planning on trying ABTs in my WSM this weekend & thought I'd throw in some Johnsonville Brats as well. How long do they take to cook at 225-250*? I saw Chris' topic on gourmet sausages in the cooking section where he cooked them for 2 hours to an internal temp of 155*. The Brat package says...

I will be firing up my WSM for the first time this coming Sunday. I was thinking of trying BB ribs & chicken, but have received some advice that chicken turns out better at higher temps with a dry water pan. Cooking 2 different items the first try may also be a bad choice since there would be...