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Got a no-roll packer from Wal-Mart tonight, just shy of 10lbs .. trimmed a bunch of the fat cap and cleaned it up a bit .. slathered in mustard, and hit it with rub, and a little more black pepper. On the WSM around 10:30 tonight, with Royal Oak and a little mesquite for smoke. More in the...

My daughter's 2nd birthday party was last Sunday. I did a little cookin' Got a case of St. Louis-cut spares from Restaurant Depot, and cooked 4 racks, along with some beans, and other fixins. About to be foiled: Mmmm... ribs Cant' forget the beans: Cooked the ribs @ 230 on the WSM...

Well, I've started my monster smoke. Look at all this meat... 8 butts, 2 packer briskets: 4 Butts: (There are 8 Total) One packer brisket: (There are 2) 3 butts on the WSM above one packer. 2 Butts on top shelf of ProQ, 3 butts on middle of ProQ, packer on bottom shelf of ProQ. No...

5.5lb Flat from BJ's, USDA Choice Beef: On the WSM, no water pan, fat dripping on the coals Cooking over RO, little hickory and a Cherry chunk. I'll post pics later. Should be pretty good

Happy New Year, Chris and everyone at TVWBB! Just filled the WSM up with a 5lb chuck roast, and 2 9lb butts for my last smoke of 2007 and first of 2008, all in one shot. Good eatin' tomorrow :P Food Pr0n: http://s269.photobucket.com/albums/jj61/rprata/New%20Years%20Cook/...

...and I'm smoking. The WSM is under my backyard canopy smoking 2 butts over Kingsford and hickory, for a potluck luncheon at work tomorrow, and a friend's beer party on Saturday. Hope the wind doesn't get too bad.

2 Butts and a brisket going on tomorrow night, requested by co-workers for a party. 3 Racks of BB's and a couple of fatties going on Saturday AM. Saturday night, 2 more butts and 1 more brisket going on for a Sunday birthday party. Gonna be a fun weekend...

What do you do to stop food from constantly sticking badly to the grates? Whenever I make butts, I end up having to scrape pork pieces off the grates, and I end up with torn up butts. Is there something I should be doing, like "seasoning" the grates, with cooking spray, veg. oil, something...

Did anyone else go to this event? Some pics: (Sorry, they're from a smartphone, all I had) http://www.rigeek.com/public/images/ars/img039.jpg http://www.rigeek.com/public/images/ars/img041.jpg http://www.rigeek.com/public/images/ars/img042.jpg http://www.rigeek.com/public/images/ars/img046.jpg...

I just ordered 40lbs of lump, a 20lb bag of Cherry and a 20lb bag of Hickory. Gonna hit the meat wholesaler tomorrow and pick up a brisket, a chuck roll, 3 racks of BB's and 3 racks of spares. Some fatties and chicken will also be done. Can't wait! Gonna have one HAPPY WSM this weekend!

I am.... put 2 butts on yesterday at 4:30, came off this morning around 9:30 cooked to almost 200*. Also had a brisket on the bottom rack, around, a packer just shy of 9lbs. I foiled it at 8AM, cranked up the WSM's heat, and took it off @ 192F, put the point back on with some fatties...

4/22 Rib Cook Bought a standard 3-rack Cryovac at BJ's this morning. Washed them, removed the membrane, and rubbed. 2 of the 3 racks, I used my rub. The 3rd rack, I used a rub my wife wanted to try - a new McCormick rub, Cinnamon Chipotle. The McCormick rub was excellent, that'll be a...

Made some bbq chicken thighs on the kettle tonight. Indirect, using lump and hickory. Used boneless thighs. Rubbed them with some left over Mr. Brown rub, let them sit while I lit the fire. Took them to 180, chopped, mixed with sauce and tossed in a pan. Was yummy. Pics...

Here's something I've been struggling with.. When I do a big cook and I have the WSM full of meat, I want to monitor the grate temp (obviously) as well as meat temps. Right now, I have a Maverick ET-72 (Single probe) and a cheap candy thermometer sticking through the top vent. The cheapo...

Pursuant to my earlier post asking for advice, I managed to get all the food smoked. Pics: 4/15 BBQ Party

I have ~25 people coming over on Sunday to sample some 'Q. The plan right now is butts and briskets. Probably 2 butts, a brisket or two and a pork loin which I will marinate and then cook on the kettle. Problem is, I can't fit 2 butts and 2 briskets (might even do 4 butts, not sure yet) at the...

Threw on an 11 lb. Wal-Mart packer yesterday. I made a wet "slather" out of yellow mustard, worcestershire, brown sugar, crushed garlic. Then I made a dry rub, and threw that on. I used lump (Cowboy is all I could find, but it worked fine for me) and Hickory and Oak for smoke. Ran it at...

Hello all. I sure could use a little guidance from the experts here. I've been doing ribs, butts and chicken on the WSM, all has been coming out great. Did 3 slabs of BB's yesterday using 3-2-1, and they were my best ribs yet. I also had a small chuck roast (3lbs) that I threw on. I...

Cooking anything this weekend? I'm doing pork loins on the kettle now, and prepping the WSM for an overnight brisket, which has been rubbed and is sitting in the fridge. It's a flat just shy of 7 lbs. Tomorrow night, I'm doing 2 butts. Saturday, I'm doing ribs. Gonna be a tasty weekend...

Hi, just got my new WSM delivered from Amazon yesterday. Tomorrow, I want to put everything together, and season the smoker. I assume I need to do peanut oil and then run it .. how long, and how hot? Is it then possible to smoke a tri-tip later in the day? Planning to do ribs and butts on...