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I've been looking for one of these since I saw that Weber had one on the market. I picked up one a Home Depot. Much less fuss than a tippy beer can and cleanup is really great. So far I've used it on the gas grill and the kettle. Thigh was 180, breast was 170 on a brined bird cooked at 350...

Two unrelated questions: How much sand have those of you using this technique been using? I was going to do some ribs today and have the WSM pan about half full leaving about a 1.5" deep foiled drip pan. Has anyone tried the Hormel doctored "always tender" ribs with a no salt rub to see how...

I tried something last night that worked pretty well. I usually reheat my brisket by placing slices in ziploc bag and microwaving on about 40% power for 4 to 6 min. This heats to about 165 to 180 deg and does not dry or further cook the meat much while retaining the smoke flavor. Last night I...

Thanks Chris for the article on chicken skin. I have pretty much gone to leg quarters using the WSM with about 3/4 of a chimney full of kingsford and really choked back on the vents with no water pan. I wind up at about 275 for 2 to 3 hrs, saucing the last 1/2 hour with good ole Kraft right out...

I need to eliminate the danger of burning newspaper ashes and try to control the smoke when using the Weber starter chimney. I saw here or on another forum some folks were buying some camping fuel bars or discs to place under the bottom and ignite the coals. Anyone remember what those were...

I picked up some thick cut (1.5")boneless pork loin chops at Costco. What is the best method to avoid dryness with these? My past attempts when grilling them have turned out flavorful but kind of dry. I had been searing then slow grilling indirect to 170 deg. Can they benefit from brining? I...

I slathered a chicken in some of this plus some salt and pepper about an hour before cooking it on a throne at 365* or so. Makes an excellent herbed chicken, very tender and moist and spectacular skin. I cooked about 1.5 hrs. Nice change from the Wishbone and Kraft Italians. The dressing has a...

I have used Jack Daniel's chips for grilling on numerous occasions. Does anybody know a source for whiskey barrel chunks or planks? I know some folks use wine barrel wood also. How does that rate for smoke wood and anybody know any sources for it also?

What do you call the long strip of meat running across the top of the meaty side of the ribs? This is about 1" wide and runs 90 deg to the direction of the rib bones and often has a pretty good amount of fat under it, especially toward the wide end. Does anyone trim this or just cook until the...

Just wondering how long some others have had their WSM's hold cooking temps? I cooked an overnight brisket starting at 11pm Friday using the Minion method. The charcoal ring was full and I added 17 lit briquettes and two very large oak chunks already charred plus two pecan chunks. This was a...

Cooked a beer can chicken for the first tme tonight. Spectacular! Cooked at 350 deg indirect on a Homey Simpson. The WSM run without the water at 350 would do the same, I'm sure. Just sprayed with olive oil and sprinkled some Paul Kirk basic rub on it. Skin was perfect due to the roasting temp...

Just looking for suggestions. Going to do an overnight Mr. Brown and I would really like to try some other sides besides the usual potato salad, baked beans and coleslaw. I'm thinking cheese grits or candied yams. Any other great go alongs to get out of the rut? TIA

I getting ready to do an overnight brisket and I've got it soaking in buttermilk for tenderizing purposes. Never tried that before. Has anyone found it beneficial? I have used beer and that did turn out to be one of the better briskets I ever did. Also, I found some Bolner's Fiesta Brisket rub...

Can someone point me to a resource on canning for bbq sauces? When I make up a large batch I'd like to be able to keep the extra in sealed mason jars in the cabinet. I've got all the info on sterilization of the utensils. What I need to make sure of is the temperature and time on heating the...

This is a somewhat sweet and not too salty rub recipe I got from a cooking show that Rich Davis did many years ago. It is from about 1989. I've used it a couple of times and found the ribs very flavorful cooked low and slow and unsauced, just mopped. 4oz sugar 1oz black pepper 1oz paprika 1oz...

I've got 5lbs. of pulled Renowned Mr. Brown on hand and I am searching for another sauce to try on sandwiches. I keep some modified Paul Kirk All-Purpose Texas BBQ Sauce (thinner, more beer, more water)on hand and doctored it into his Memphis style by adding a little yellow mustard,allspice and...

Has anyone had a chance to checkout Richard McPeake's book "Ribstars Backyard Smoking & BBQ Cookbook"? Useful? I see it is available on Amazon for $17.95 and takes 4 to 6 weeks to ship.

I just finished my first long cook with the 2gal Brinkmann water pan. This was a long overnighter(19.5 hrs) brisket using the Minion Method. I think the Brinkmann pan probably saved me two extra fill ups vs the Weber. When I wanted to run errands during the day I just topped it off and left. I...

I cooked two slabs of spares this weekend. Both went 7 hrs at 250 thru the lid/235 at the lower grate. Both used Paul Kirks basic rub . One was foiled for the last 2hrs with a little apple juice the other was left exposed for the 7 hrs and then both were foiled and kept in an ice chest for about...

Tried Chris' ham. Rave reviews from all. Especially that glaze! Cooked a shank half, 12.6#. Great stuff.