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Used this rub on two flats for a wedding, everyone loved it!!! Will definately use again

I'm doing a few split breasts tonight on my bullet for the first time, i'll let you know how they turn out. My plan is no water in the foiled pan and to cook at about 350-375. I also might use the Guru. I know I really dont need to, but I just got it a couple of weeks ago and i'm anxious to use...

Yeah, i usually rub mine the night before with a standard dry rub but I was wondering if the mustard would have a adverse effect on them? Thanks again, John

Tomorrow evening I will be cooking a 8 pound butt with the "slathered in mustard and rub" recipe from this site. Does anyone apply the mustard and rub the night before or shortly before the butts go on the bullet? Thanks, John

I'd have to agree with the others and say that pork butt is a pretty good choice. If you think you might want to do chicken, try this recipe from the site, very easy but still outstanding. As far as the wood, I try to use chunks with a fair amount of thickness, about baseball size so they will...

Thats is too bad, they look great! I've been lucky so far and never had anything like that happen to me. Is there any other signs that something has gone bad other than smell?

I bought it awhile back and it's a outstanding cookbook. A large variety of recipes with easy to find ingredients. I've tried many of the recipes and found all to be great! I would recommend it to beginners and seasoned grillers alike!

I'd have to agree with Jay and recommend brining. I use a simple salt-sugar brine and my chicken is always very moist. Try this and let us know what you think

Are you making sure that the coals are ashed over before putting them on your unlit briquettes? If so, how many are you using? Are you buying new charcoal each time or is it coming from a possibly damp "stockpile"?

I've had my ET-73 for about a year with no problems whatsoever. It seems like a very good, accurate themometer for the money. The only thing I have to watch with mine is the batteries. If they get weak the signal will not reach very far.

I started using a pad called Grillstone a couple of months ago, works great on really baked on residue. I first used it on my Genesis gasser, I had forgotten what the grates originally looked like!

Sorry, I was using briquettes

For my Independence Day cook i decided to try Royal Oak charcoal for the first time. Decided to run it just like old Kingsford, heaped my ring full with about 6 chunks of smoke wood on top and spread about 15-20 lit coals evenly around the top around 6:30 yesterday evening. Everything went just...

Earlier today I prepped a 12 lb. brisket I bought at Samsclub that had an incredible amount of hard fat on it. When I say alot, I mean I trimmed enough fat from it to completely fill two quart ziploc bags. I still left about 1/8th to a 1/4 inch all over. Should I have cut away that much or just...

For beer can chicken, I cheat on my bullet and cook them on my Genesis gasser. I put a cast iron smoke box under the grate on top of the flavorizer bars then turn on the front and rear burners, get it up to 350 and place the yardbird directly in between. I've tried it several different ways and...

It is my understanding that they quit making the competition blend, but will continue to produce the weekend warrior.

Monday evening I will be attempting my first cook using Royal Oak lump charcoal (2 butts and a brisket). In the years i've had my WSM, i've never tried anything other than old Kingsford and even though I happened upon a few 10 pound bags at Academy sports last week, i feel its time to start...

Monday evening i'm doing 2 8 pound butts (one Mr. Brown, the other I may inject) and a 13 pound brisket. I will probably throw on a fatty about 4am Tuesday morning so it will be ready for breakfast

I really like "Smokin in the Dark" BBQ teams bbq rub and medium rub. I've put it on everything with outstanding results.

I recently attended a party that had been catered by a local BBQ restaurant. The host uncovered two butts from a foil pan and with a pair of tongs, squeezed them into tiny pieces in a matter of seconds. I thought they were a little overcooked to be eaten alone but really liked them for sandwich...