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Will be using this one today. It calls for table salt but I was wondering if I could just use Morton/s Kosher salt instead

Hi I have a pair of pork shoulders weighing 9.5lbs and a 7.75lbs. It is my intent to do my first pork butts as an overnight smoke and hopefully cook them at 250 measure at the vent. 1) My assumption is that it will take 12 - 15 hours to cook. 2) Should I put both butts on at the same time...

My first smoked crown roast (but not tied up to look like crown Did an overnight marinade using OJ, A1, Tiger Sauce, Worcestershire Sauce and crushed garlic (Recipe that Chris posted a long time ago OJ Marinade Another View/ Started out with one slab that weighed around 7.1lbs and...

have a 7.3lb pork loin rib roast that I want to smoke low and slow. Was thinking of using Chris's recipe that had the orange marinade. How long do you think it will take to cook this bone-in roast to an internal temp of 145 degrees if I cook it at around 250 degrees?

Found two racks at a local store and did them up yesterday Smoked them for 5+ hours at 250 measured at the vent. Bottom rack cooked a bit faster than the top one. On the grill and the final results http://www.flickr.com/photos/73236880@N08/6870378355/ These ribs were not quite as juicy as...

Round 1 (early January) was a success based on wife's comments but I knew they weren't quite as good as they should have been. With help and comments from many of you, I did another rack today. Temps outside were in the 40's but the wind was blowing 25 - 35mph. Fortunately I was not directly...

Hi, have about 4 smokes on the new WSB so far. I am preparing for ribs tomorrow and when I opened up the lid, this is what I saw. Is this just smoke residue? We've had cold temps and the grill has not been in use for almost one month. Inside my WSB Thanks Frank

Decided that I wanted to try some ribs and also see if I could control the temps easily. I used the MM and started with about 25 brickets in the chimney and a full ring of KB. It took around 45 minutes before the WSM hit 200 per the Maverick 732. I added the meat at 180. I used a dry rub and...

Hi Did two beer can chickens on the 24th and a prime rib on the 25th on my new Xmas WSM. I tried to cook the beer can chicken using HH but I think I did not have enough coals. The skin turned out to be too rubbery except for the wings. Smoke flavor was excellent tho. I used 3 pieces of apple...