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Help. Last year, I had a boatload of New Mexico Green Chiles and Anaheims and struggled to find a good recipe for green chile sauce. Lots of recipes out there but none that really wowed me. Would love to hear any suggestions. Buckeye Bob

I ended up with a boatload of Anaheim peppers from my garden this year. Probably look to make some green chile sauce but does anyone have other good ideas? I am new to the chile sauce so any thoughts on recipe would be appreciated. In addition, I do have a number of very hot peppers (similar to...

This may sound like a newbie question but I've been doing this for a while and thought I would ask anyway. Cooking 4 butts totaling 29 pounds for my son's graduation party in a few weeks. My buddy offered to let me borrow his WSM to go with mine so I didn't have to jam them all on one. I started...

Because it is finally going to be above freezing here in Chicago this weekend, I decided to fire up the WSM and restock the freezer. I am going to make both pork butt and some chuck roasts for shredded beef tacos. The tacos will be our treat for the game tomorrow. Here is my dilemma. I...

Over the next couple of weeks, I am planning on making my first attempt at beef jerky on the WSM. Here is my question. I have seen many posts both on here and the Barbecue Bible site about this topic. There are lots of good recipes out there but one thing that has me confused is that some...

I decided to cook some ribs today as it is my oldest son's favorite dish. He was snowed in in Colorado coming back from skiing and had a hard day at the airport so I thought I would surprise him when he finally got home. I rubbed 3 racks of Baby Backs with the Basic BBQ Rub from Steve...

On another board, I found a link to Nu Temp that would give you the main unit (NU701) for $40 and the Remote unit (NU751) for $20. The link was http://www.nu-temp.com/tvwb/ Because of the 'tvwb" at the end, I am assuming it may have originated from here. The original thread about this was...

Not sure if this is technically Barbecuing or Grilling but since I used my WSM like a grill, I will post here. Inspired by a posting by Bryan S, I decided to make our traditional New Year's meal of pork and kraut on the smoker. It was awesome. I used a 4 pound Pork Loin roast. Just dusted it...

I could have sworn that someone, Bryan or Kevin perhaps, posted not that long ago about cooking a butt on the smoker in a pan of sauerkraut. I did a search and cannot find the post. Anybody else remember this? Bob

I have seen many of you rave on here about Penzey's but I have never ordered from them. I just learned that they have a store about 10 miles from me and I may go visit since I am off this week. Here's the question. Their website is a little overwhelming so what are your favorite things from...

I wasn't sure where this belonged so thought I would post here. Not necessarily a grilling question but would love some help if possible. I am making tenderloin for Christmas Dinner with some friends. Instead of buying at my local butcher, I am bought my meat at Costco. The difference in cost...

I know this topic has been covered before but thought I would get some new opinions. Do you all like to make your own rub or buy it? My thinking is that there are about a bazillion recipes out there and it seems like it would be a heck of a lot cheaper to make your own rather than buy...

Want to do some wings for the first time for a Football party tonight. Doing them on my WSM. Thinking I would do them on high heat (300-350) for around 1-1.5 hours then throw them on my gasser to crisp them up and sauce them. Couple of Questions: * Any problem with using the frozen wings from...

Am looking to do the Smok-La-Homa brisket today from BBQ USA. This recipe uses a mop that includes some BBQ sauce. Question though, is I am going to do a high heat brisket due to the fact I am only cooking the flat and am a little limited on time. Do you see there being any problems with that...

Some of you may have seen that I had a 7 year old Genesis Gold B for sale on the Trading Post Forum. David from Indiana had expressed some interest in it but decided not to buy. After thinking about it, I decided to keep it for the lake house. The biggest problem with it was that in spite of...

I mentioned elsewhere that I am doing my first lump cook tomorrow morning. I am cooking 2 butts totaling about 16 pounds. My question is if I want to do a normal Minion start, how much do I put in the chimney to light? I am used to using charcoal where I use aroun 12-15 to start. Any other...

Am looking to buy a new gasser. Am trying to pick between the Genesis S-310 and the Summit S-420. Here is what I can determine from the Weber.com site. The Summit has about 6,000 BTU more and has a built in side burner. Aesthetics aside, I trying to determine if it is worth it to spend the...

In starting my search for a new gasser, I want to find one that has the burners going from the front to the back. I think this configuration makes it much easier to cook indirect. Unfortunately, unless I am mistaken, I think that the only Weber that has the burners this way is the Summit...

Thinking of cooking a tri-tip today for the first time. Our local butcher is actually stocking it for the summer. Not normal for this part of the country. My question is, what is the everyone's favorite way to prepare? Do I rub it first? Gasser or Smoker? Thanks, Buckeye Bob

Due to other timing issues, I had to start cooking tonight for my party Monday, hopefully watching my Buckeyes beat LSU! I put 4 butts on around 10pm. Minion Method with about 13 lit coals. Flower pot instead of water. Temp stabilized around 235 and I went to bed. Woke up about 12:45 and...