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To me, BBQ is slow & low. Either with coal and wood or just coal. As long as it's slow & low and I get a nice pink smoke ring I'm a happy boy. Grilling is what I consider fast & hot in my book, either with gas or coal, but it it ain't slow & low it ain't BBQ. I achieved the flavor I was...

Well, I tried doing a cook with two slabs of baby backs and no water pan. It was awesomely delicious! I used four chunks of wood (2 small hickory and 1 apple and 1 cherry) and then I dumped a hot load of coal in the smoker followed by another load of unlit on top. Once the unlit started to...

Hey all, When I smoke ribs they always turn out pretty darn good, but the other day my buddy brought me some ribs they were cooking in the parking lot of a local place over charcoal and it just had the most amazing flavor. You could really taste that "cue" flavor and I was wondering how to...

So, I've got two 8-9 lb butts in my fridge ready to rub and cook Friday night through Sat morning. I plan on cooking and then hand pulling the pork once cooled. Is there any difference between foiling it for a few hours to cool down, or should I just let it rest tented with foil? I've noticed...

Thanks everyone - was pegged over 350 for about 45 minutes. Dialing down to about 325 with a hunk of apple. No pan it is! I'll try to take some pics

Hey all, I've got two split chickens that I rubbed overnight with Harry Soo's rub recipe. I've got a load of lump fired up and wondered if I should use a pan or no pan. I'm thinking since it's about 26-28 inches above the coals that the fat dripping down on the coals would create a smokier...

What is the best way to start the Chimney? I don't want to use lighter fluid. http://www.virtualweberbullet.com/fireup1.html What is a good charcoal amount for a Rib smoke and also for a butt smoke? Read up on the cooking topics for these. I use the minion method...

Did you use water in the pan or no? I would go no water and check for doneness at 160 in the breast and 175 in the thigh/leg area. Poultry is cooked at this point. An extra 20 minutes after this might be your problem....Did you let the chicken rest once done? I would also recommend letting...

I did a cook last year of baby backs for 4 hours on Christmas Eve morning and everything went fine. I wouldn't put any water in your pan to keep the temps up high. You can use a windbreak as well if necessary to keep the fuel from burning up too quick with the wind if it's nasty out. You can...

I was watching Americas Test Kitchen and they did beer can chicken on a Weber charcoal grill. They took a skewer and carefully poked holes through the skin a few times all over. That left the fat with somewhere to go and said it helped crisp the skin. Of course, they did not do this on the...

For Easter, I will be making some Roadside legs & thighs (separate, not attached) on the WSM and was wondering if anyone thinks I would have more luck doing it slow at 250-275 until done, or no pan and high heat on the lower rack (or top rack?) and turning and basting until internal temps are...

Tom, check here! http://www.craigslist.org/about/rss http://websearch.about.com/b/2...delivered-to-you.htm Pretty neat stuff...

Harry, if you ever get out near Chicago or Indianapolis I'm there!!!

I mist mine with a little apple juice and stir it with my hands (in plastic gloves, of course) once nice and warmed I serve on a bun and drizzle the tops with some bbq sauce. Turns out good for me.

Thanks Dave. I measured and each is about 4-5 inches long and about 2 inches wide. Thickness probably a bit over 1/2 inch thick (haven't measured yet). I'm guessing probably two hours might be okay? Cook between 225-250 until meat temps are around 140 degrees and pull them off if I'm not...

I just picked up a few packs of these today to toss on the WSM. The label says "Boneless country style loin ribs". I'm hoping they cook okay because it doesn't say it's from the shoulder or butt. They look a little lean in my opinion. But they were $2.50 a lb when another store wanted over...

I think I would foil in a cooler wrapped in a towel for 1-2 hours, but if the temps fall too much you get into the danger zone of building bacteria. I'm not 100% sure on this though, but I think you would be safe to foil for 1 to 2 hours to rest and then pull the pork and put it in the fridge...

That's it! I read all 22 pages and I must now have this chicken!!! I'm debating on using the gasser or the WSM (since I just got the WSM recently). If I do the WSM, I'll do no pan and I'm still thinking about top vs middle rack. Anyone have better results on the WSM with top vs middle? Just...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">It was very windy and cold, so I fashioned a wind screen of junk that looked like a hobo camp. </div></BLOCKQUOTE> Oh man! I would have loved to see a pic of that! LOL!