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Cooking a big 22 pounder on the WSM tomorrow. Planning on 335 to 350 cook temp. Have done this several times with smaller birds but never one this big. Any thoughts on cook time? Thanks.

Planning on sprinkling the inner cavity with my rub of course. Should I put anything else inside my birds while they are on the smoker? My wife was suggesting halves of apples and lemons. Any thoughts?

So I'm cooking two 21 pounders in my 22.5" WSM on Thanksgiving morning for 12:30 lunch. How early am I going to have to get started? I'm thinking they'll take at least 5 hours at 300+ temps. Sound accurate?

I'll start by saying that I'm a Weber man through and through. It's all I've ever know in the grilling and smoking world. I have a Performer, Platinum, and Gold kettle as well as two 18.5's and a 22.5 WSM. But now I'm toying with the idea of getting a bigger smoker...a "stick burner" as some...

I've been making my own rubs from recipes on this site for a couple of years now, but I'm just getting into making my own sauces. I'm cooking for a big event (wedding party) in early May and want to make 2 different sauces. Planning on one vinegar based and another sauce that's more of a sweet...

Can you still buy these online? I have searched half a dozen places and can only find the water pan available for order. Picked up a great 18.5 WSM off of Craigslist to add to my arsenal. It just needs the Brinkmann charcoal pan mod to be perfect. Thanks.

Was at my local Costco yesterday and noticed something new in the meat department. They had 5 or 6 bone racks of pork. Guess it's basically the equivalent of a beef standing rib roast. I was intrigued by this cut. I guess it would be good to smoke? Or would it be better grilled?

Smoked a salmon filet tonight for the first time. Wow!! Very good! If you have been looking to branch out with your smoker and haven't done salmon yet, do it ASAP! Followed the recipe from the "Cooking Topics" section using the brown sugar rub. We cook salmon quite often with the wife taking...

Has anyone here used the Rub With Love products from Tom Douglas? Have seen them twice on Food Network's "Grilling Week" shows recently. They look pretty good.

Thought about posting this on the Smoke Day board, since I was smoking on Smoke Day, but it was much more than that, so I put it here. I'm not sure what got into me, but I did 5 different smokes this weekend. Lit the coals for the first one at 11:45 pm on Friday and pulled the last meat off...

I have been making my own rubs so far this year and have really been enjoying it so far. Have really liked using various chile powders instead of paprika or generic chili powder. Problem is, I like a little more spice than the family and some of my friends. I'm looking for a reliable source...

After reading numerous posts on this board, I switched to a clay saucer last spring. For the most part, I thought it worked out just fine and the clean-up was certainly easier. Well, the last 4 or 5 times I have cooked ribs, they just seemed too dry. I don't really mean the bulk of the meat...

One of my BBQ goals this year is to really start expeimenting with making rubs and sauces rather than using store-bought. For several days now I have been going through this forum collecting recipes. My biggest question is about buying some of the ingredients...especially all the various chili...

New 22" set to ship from Amazon on March 2nd! Used Chris' link to Amazon, of course. My plan for the first cook is to go out and get the longest slabs of ribs I can find and just stand back and smile as I see them fit easily on that gigantic 22" cooking grate I haven't broken the news to my...

I'm dangerously close to pulling the trigger on ordering a 22". For the life of me, I can't find anywhere that says whether or not a cover is included. I hope it is because I also can't find any info on how to order it seperately.

Just got back from Fresh Market and our family Super Bowl shopping trip. Figured I was going to have to make a side trip to Costco for the meat, but FM had baby backs on sale for $3.99 per pound so I went ahead and got them there. I also noticed that they had some good looking small chuck...

Just got back fro Costco here in Huntsville. They've got 2-packs of K Comp in bigger bags than Home Depot. They had two 16.5 pound bags for $18.39 By my math, that's about 56 cents per pound. HD had 12 pound bags for $8.97 or about 75 cents per pound. That makes me a little more eager to...

I have cooked many times for close friends and several times for co-workers, but I have my first real cook for "others" this weekend. I'm loading all my smoking stuff up on Friday and driving up to Nashville to cook overnight for my brother-in-law's 35th birthday party on Saturday afternoon...

Cooked my third high heat brisket flat on Saturday and was a little disappointed. I was very pleased with my first two. I am in no way a brisket connoisseur, but I thought they were good. This one was a little dry. Had a good flavor but wasn't nearly as moist as the first two. Not sure...

As I've said in a couple of recent posts, I'm a fan of the wood from Smokinlicious. Well, I'm about to place an order because I need some more cherry and red oak. I was going to go ahead and get the 3 wood box, but not sure which other wood to get. They offer both ash and alder...I have never...