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I got a 7 lb pork loin sirloin half, a WSM and a Weber kettle, bbq guru, some wild cherry and pecan chunks looking for suggestions for supper Thurs. night. Thanks

My wife got a 13# turkey to fix for Labor day, it's frozen and I need it thawed by Sun morning because I want to brine it overnight in Keri's turkey brine recipe. How would be the best and safest way to thaw out the turkey. Thanks

Going to be doing a ham and turkey for Easter. I have a 13# turkey that is injected with a 8% solution, planning on using Keri's turkey brine recipe. Do I need to cut back on the salt in the brine since salt is one of the ingredients in the injected solution, if so roughly how much. My mom's...

I'm going to do a couple of Chuck roast in the morning and was thinking about putting some bologna on with it. I was just going to get the sliced bologna like Oscar Meyer or whatevers on sale. Has anyone ever tried this. I'm going to cook the roast at 250 so does anyone have an idea how long I...

I've got a 2.5 lb chuck roast that is about 1" thick. I was planning to rub it down with Texas rub #1 then cook at about 210 - 215, planning on shreading the meat instead of slicing so do I cook it to the temps for pulled pork. How long should I figure on this taking to cook. Does this sound ok...

Grocery store has both on sale this week any good recipes to help me decide which to try. The beef tenderloin is about twice the price of the pork so it would have to be a real good recipe for me to try the beef. Thanks

My wife came up with a new way of fixing leftover smoked Boston butts ( at least new to us ). She sauteed some onions and green bell peppers, then put the meat on a stromboli style bun, then the the onions and peppers and then a slice of swiss cheese, she wrapped this up in tin foil and put in...

I was going to brine a couple of chickens and smoke this Sat using Keri's brine and trying out my new BBQ Guru. Should I brine the chickens as long as she did the turkey or should I maybe cut the time in half. Planning on butterflying the chickens and using a couple pieces of maple for the...

Back in our woods we have some maple, wild cherry, oak and hickory branches and trees that have blown down over the past year. Is any one of these woods good to smoke all kinds of meat or does each have a specific kind of meat that it works best with. How do you all store your smoke wood, piled...