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I have had a Thermapen for several years and have had issues with it for some time. I've calibrated it so I know it's working fine, but I simply must not know how to use it correctly. I invariably get strange readings out of meat when I'm using it; so strange at times that I know it's wrong...

I am smoking a turkey this year for an early Thanksgiving meal, this weekend actually. I bought a 24 lb. Butterball. The only choices where I was were 11.5 or 20 plus. I just decided to smoke a large one, but then I started worrying a bit. I've only smoked smaller ones, so this would be a...

I have owned a thermopen for some time now and I am getting very inconsistent readings from this thing. Everyone praises this tool and I have to admit I like it, but many times I get very unusual readings. I have done the boiling water test and it appears to be fine with that. But, when I...

Just took the plunge and bought a new Summit S-670. This weekend my wife said for the 3rd time that I need a new grill. I have an old Ducane that I have already re-furbished once and it is both an eye sore now and falling apart. I am thrilled and excited with the 670 and can't wait to try it...

Sorry, no pics. I just did the smoked chicken wings outlined in the cooking section here and they were fantastic. Second time in about a month and everyone said they were the best wings they have ever eaten. Great success. I put a dry rub on of salt/turbinado sugar, paprika and garlic salt...

Guys, I want to smoke a whole ham for the Holiday's and can't find one locally. It's too late to order one and I can only find 1/2 hams ready to cook. Any suggestions on how to modify the smoking process, such as will smoking two half hams change the cooking time? Will they be more prone to...

I know that this site is for Weber grills, but I am prett sure Weber bought out Ducane. I have a Ducane Natural Gas grill from 2002 that I was considering replacing, but it was quite expensive and now I am thinking about totally refurbishing it. Does anyone have advice or experience in doing...

I did two large briskets over the weekend, starting at mid-night. I pulled them at approximately 195 internal temp and double wrapped in foil and stored for two hours. They were extremely juicy and flavorful and my family loved them, saying they were the best I've done. However, they were...

I did a full packer brisket this weekend, along with a nice 8 1/2 pound pork shoulder. The brisket came out tasty, with a nice smoke ring, but very dry. It was on 12 hours and I took it off at 188. I think my problem was that I only foiled it for 20 minutes as I was eager to feed my guests...

I am going to try another boston butt tonight; actually, my first over-nighter. I have it in the fridge now, with the rub and plan to put it on the WSM at 10:00 PM or so. It's about an 8lb butt and I've trimmed it good. I have a small brisket that I am going to add in the morning. I'll let...