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I cut a big lilac tree down this spring and wonder how the wood will do in the smoker? I did a quick search and see that others have asked this question, but no definitive answers yet.

1/2 stick butter 1 habanero, seeded and cut into 2-3 pieces 3-4 ripe bananas, sliced lengthwise Ice cream Melt butter in frying pan. Add habanero and cook for about a minute. Add bananas. Cook on one side about 4-5 minutes until caramelized. Flip and do the same on the other side. Keep...

Finally decided to do a meatloaf on the WSM. Settled on the recipe Chris posted here, but had a bit less beef and a bit more pork. Read some posts and decided to cook at about 265, plus it fit into my schedule. Got everything on in fine time and thought I had the temp stabilized. Got a call...

It's 5 degrees and headed for zero and I've got three chuck roasts (total of 11 lbs.) on the smoker. The only one up keeping me company is the Man in the Moon. I'm loving' it! Getting ready to provide the "barbecued beef" for the office Christmas potluck on Monday. Everyone is expecting...

I bought three racks of babybacks from a local butcher. It sorta looks like the membrane has already been removed. When I try to pry is up, I just get weak little strips. Can't get anything to pull off in a sheet like I'm used to. Anyone else ever have this happen?

Got a pork butt cooking over of couple of chuck roasts and was just wondering . . . How many log their barbecuing in a methodical manner? I originally went so far as to develop an Access database for tracking time, temp, vent position, etc. Now I pretty much keep an eye on the dome temp and...

Did a boneless, skinless half turkey breast the other day and it went over really well with my family. My 98-pound daughter must have eaten 1/2 of it on her own! Brined in Chris' basic brine plus juice of 1 lemon for 1 hour. Sprinkled with a simple rub that is mainly salt, sugar, pepper, and...

I have a 4 lb. Brookefield Farms corned beef that I'd like to cook on the WSM. I'll shoot for a dome temp of 250. How long should I plan on the cook taking? What target temperature should I look for in the finished product?

Doing my first-ever picnic tonight, mainly 'cause the local Wally world was out of pork butt. Cool night, light breeze, Ezra Brooks, and pork smokin'. Does life get any better?

I have a shank half ham (23% water) labelled as "ready to cook." I was thinking of cooking this low and slow. Will this work, or will it just get dried out? Any advantages/disadvantages over the different cook temps?

I decided to try doing spare ribs this weekend. Got 'em trimmed up per Chris's instructions (thank you for a great tutorial). Kind of a hack job, but not bad for a first attempt. How much time should I plan for the cook? Trimmed weight of the slab is about 4 lbs. and I normally shoot for a...

I'ev got 15 lbs of pork butt on and the temp of the meat just dropped 8 degrees in the last hour! They were at about 167 and have now dropped down to 159. Temp at the dome fell a bit, too, and I need to add more charcoal. My question is, has anyone else seen a rapid drop in meat temp like...

I'd like to feed the gang at work with a few racks of ribs (baby backs). We have a gas grill available for cooking and not much else. I was thinking of cooking the ribs in the WSM to a certain point on Sunday and then finishing the cooking on the grill on Monday. My question is, how far...

After all the rave reviews I decided to try a corned beef on the WSM. Cooked a brisket flat to about 167 internal and found it to be a bit tough and chewy. Since it's being sliced thin for sandwiches this isn't too big a deal, but I'm wondering if I should have taken it to a higher temperature...

I got a cajun injector kit for Christmas and have a question: Since it's marinade, do you inject a couple of hours before cooking or do it right before? I'm thinking of doing either pork loin or chicken breast for my first try with the needle. Any other tips or suggestions would be great.

WI finally got around to cooking my Thanksgiving turkey on the WSM. About an hour into the cook I thought I'd insert my Taylor probe. Hmm. Already reading 155 and I just pulled it out of the drawer. Gotta talk to my wife about bumping up the heat in the house! Looks like the probe is shot...

Has anyone done winter squash on the WSM? Pumpkin pie? I'll be cooking our Thanksgiving meal on Saturday (because of work) and would like to do the whole thing on the WSM.

Got the rub on 2 nicely trimmed pork butts, 13 lbs total. Gonna fire the WSM Friday night and have pulled pork and ABT's on Saturday. I can hardly wait!

Just did some beef back ribs. I had just visited the local Indian grocery and wanted a reason to open the jar curry paste that I just bought. Wow! What a taste treat! Here's something I tried that really gave a nice twist to traditional sauce and it's realy simple, too. Ingredients: 1-2...

Wanted to try some beef back ribs after reading about them in Chris' article. The only ones I can find, however, are "split" ribs. I'll cook 'em up today, but any reason to alter estimated cook times, etc? Thanks!