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Any folks around here have both? Cooked on both? I'm making the plunge one way or the other. I was in the BGE camp, but I've had a great opportunity present itself with the PRIMO. Are the PRIMOs as good? What are the noticeable differences? Quality concerns?

I recently had some sweet potato fries in a restaurant that came with a dipping companion that was listed on the menu as "apple butter." I have always loved sweet potato fries, but the dipping companion made these extra sweet. A few things, it isn't APPLE BUTTER. I asked a few people and...

The whole bone in ribeye is the same as a prime rib, correct? Also, which section of the ribeye is preferred? I thought I had read before that certain sections of the whole ribeye were better than other sections. Either from a certain rib bone to another or one end? Thanks for your help!

Is this possible? I have a friend that dominates the local ham/shoulder competitions and he has some left over shoulders that he says we should try smoking. Keep in mind, they have already been smoked and cured. So, I am worried they will be too dry and salty. What do y'all think?

They are on sale here this week. Anyone had these before? Are they enhanced? Will the quality be significantly reduced if I buy a few racks to throw in the freezer?

How necessary is this? I have cooked a lot on my WSMs, but never tried fatties. So, I have a couple of lbs of regular country sausage and a couple of rolls of Jimmy Dean HOT. I am curious how much a rub helps and what type of rub I should use. Should I use something closer to what I put on...

OK, I have done butts for a couple of years now, chickens, prime rib, ribs, turkeys, meatloaf, salmon, etc. Now, my first brisket. As a TN boy, there has never been a need or desire for this, but I am a little bored. So, I went to the butcher this morning and bought a whole brisket *packer*...

The first time I did spares, I had my best result. The last 10 times I have tried them, they have all been terrible. The first few times, I used mustard and then sprinkled rub on them. They were good, but the rub and mustard was too thick. Now I just try to smoke them with a light rub and...

Driving home tonight, I noticed some freshly cut oak on the side of the road. They are building a new "community" about 2 miles from our home, so a little clearing was necessary for an entrance and a few really old oaks apparently lost the battle. I stopped and grabbed 8 large 30-40 lb...

At the last minute, all I could find around town were some apple chips for the meatloaf smoke. I have plenty of hickory chunks, but I am weary of adding too much and I know hickory is a stronger wood. So, would you guys advise just using a chunk or two of hickory for the meatloaf smoke or just...