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I wanted to try some sides this turkey day in the WSM, but am concerned about what will happen to the dishes in the smoker. Will they turn brown if they go in white? If so, can it be washed back to white again? I think these are porcelain or clay that I'm using....

Good point, Russ. I may have to break out the scale one day to measure what you end up with in the end. With the loin backs, it was pretty much the membrane and a quarter size piece of fat at one end to discard. I assume baby backs are just smaller loin backs? I've seen them labeled baby...

Today was the first time I ever did loin back ribs. I've always heard it was less meat and dry out faster (Think Chili's) Anyway, I did two racks that were both around 5lbs each, fairly large. I must say I may have to rethink my spares only ideology. Not only is there a lot more meat on each...

While hosting a large gathering, I removed the lid and put it on the ground, removed the meat, and went inside. I guess I got sidetracked because by the time I came out, flames were surrounding the water pan. I put the lid back on, closed all vents, and watched as the temp went past 650...and...

I used maple for the first time today with Salmon. Not a long smoke, so I didn't get a lot of maple flavor in the meat, but it came out great. The smell was a bit confusing to my BBQ brain though. Smelled like a great breakfast. Just didn't seem to fit coming out of a smoker, but now I'll...

Kevin (or anyone...) What do you attribute the juicyness of the brisket done this way (searing)? I guess there are several variables here since it was not side by side with something I've done at home. Quality of meat? Reduced cooking time? Placebo?

I have and it turned out great. I took a class from a chef from the Culinary Institute of America and he recommended searing EVERYTHING before smoking (Brisket, Butts, Ribs, EVERYTHING). We did a brisket and it looked like the grill was going to explode. Temp read over 600 degrees and we used...

I've never used a side burner, but I may have something better. A local gas outfitter told me about these. They're called Rutland Fire Starters. No fluid...I think it's just compressed recycled cardboard. They have NEVER failed to light my chimney (I got sick of newspaper being unreliable)...

Thanks Charlie Did some re-arranging on the patio to make room and almost everything got moved except the outdoor carpet and the WSM. I even swept the entire area! It just "belongs" in that corner. Sorry Bob, can't do it just yet I still have several bags of Kingsford and tons of various...

My BBQ "career" started with a $150 offset that was almost impossible to maintain temps. Didn't know any better until I found this site. Since then, I've been in WSM heaven. But...a funny thing happened on the way to get a vegetable tray...a Traeger demo in front of the BBQ store. The...

Smoked a Pork Loin, but I guess the marinade didn't really agree. It was an watermelon-pineapple-jalepeno injection (tastes great), but I think I wasn't supposed to do it overnight. I did this before for 15 minutes or so, just enough time to get the cooker hot, and it came out great, but I...

I think this is the first time I've tried to do high temp with the new Kingsford (using Minion Method), and I can't seem to get to stay at 300. I've had to open the access door for a few minutes to let it get really hot. All vents stay open. Only a slight occasional breeze in Spring (TX), so...

I've done my share of spares on my WSM and each batch gets a bit better thanks to this forum. I've always wondered, though, how good they "really" are. I've been to plenty o' "boiled in the bag" restaurants, but I'm going to Memphis this weekend and was hoping to get some of the city's best...

What I meant was the meat just under the bark, about 1/4 to 1/2 inch worth...dry on it's own, but good mixed up with the rest. I swore off Sams a few years ago (long story), but maybe I'll have to see how they're doing now You're right, I may try foiling and see how it turns out next...

I had never done a bone in shoulder on my WSM, but have done probably 10 or so boneless, probably because they are not always available at my local stores. Anyway, saw one at Wally World for $1.08/lb, a bit over 10 lbs. Started this morning around 2AM and just got around to pulling it after...

Not sure if this is the right forum, but I thought I saw the EZQue Rotisserie for the WSM somewhere posted here. Now, I can't find it. I went to the EZQue site, but it only references the kettle. Is there a rotisserie designed for the WSM? If so, can you post the link? Thanks!

So it's the rub that gets the bark going, not necessarily the smoke?

Have a question about the "bark". Is there a way to cook a butt or shoulder and not get so much of the bark? It may be some sort of rotisserie thing, but we had some excellent shoulder the other day "catered", but it was more of a golden brown, but was tender as all get out. I imagine the did...

Going to cook up a storm tomorrow, but bringing it to party Monday afternoon. What's the best way to hold BBQ without it getting soggy, etc. I'm doing spares and butts.

Wow, that was quick...barely got the Kingsford out the trunk! Well, on my way with the fire extinguisher (Safety First :-)...just ask the oval shaped brown patch in my backyard. Thanks again!