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I need to tap into this forum's extensive knowledge. My wife recently bought me an offset smoker (awesome) for my 40th. But, I have never heard of this company nor can I find any reviews. Does anyone know anything about the Menard Manufacturing indirect smoker? It seems well made except the...

Quick solo dinner of marinated chuck eye with brussels,potatoes, and shallots. Quick and satisfying and only one pan to clean.

My cousin got Edward Lee's cookbook "smoke and pickles" and he thought we should try his Kalbi recipe (Korean BBQ beef short ribs). The local grocery happened to have flanken cut short ribs on sale, it was meant to be. Damn these are so good, and easy. Marinated the meat for 3 hours and on the...

After doing much reading and research on this site and others, I finally got around to making sausage. I used David Somerville's great PDF from this site for a spicy Italian recipe. It tasted very good, the texture was great. I had some difficulty about halfway through the grinding process...

I'm getting ready to try my hand at sausage making and have a few questions. What brand of natural hog casings do you use and where do you get them. Amazon has many products but the reviews for each vary widely. I have a kitchenaid mixer with grinder, but so far no stuffer. I'm thinking of...

So this is my first time making carne asada and it came out pretty good, but Im going to look for a better marinade. Also, my grocer doesn't carry skirt steak, and the flank looked poorly, so chuck eye it is! Tacos for dinner Tostadas for lunch After seeing Tony and others put up so many...

I bought a piece of a brisket that was cut into 3-4lb chunks from the flat. Since this was my first attempt at brisket I figured I would try a smaller/less expensive piece. I followed Chris' high-heat recipe from the forum exactly. I smoked it at 325 for 2.5 hr (it stalled for awhile at 150*)...

I've never cooked tri tip, but I will this week (vacation). It seems that most posts show the meat sliced thin on a sandwich. Is it not good by itself, like steak? I'm looking for any cooking and/or plating suggestions. Thanks

The rain kept me indoors, but this dinner's recipes came from this site so I figured I'd post some pics. Here is a rack o lamb from Costco with some CI potatoes, chipotle mayo (not pictured) and garlic bread. It was easy to do and pretty tasty.

My performer is only a couple of months old, and I usually get 3 or 4 five-minute starts off the propane tank. I thought you should get more like 10 starts off a tank. Is anyone else having this problem or know of a solution?

Just fired up the CB and it took some fiddling to get the motor to work. The battery housing seems pretty terrible. Had to knock it a few times to get the thing to work. Is this normal? Also, I'm not sure what the counter weight does. Is it necessary? I have it on there now, but haven't tried...

This was my first attempt at pizza, here is the setup: So I had several problems, and am looking for advice. 1.The temp only got to 400 with 1 full chimney. I was hoping for 600 or so. Should I just use more Kingsford or switch to lump? 2. I checked it after 10 min and it looked like a...

Firstly, thanks to all of you who weighed in about my BGE vs Performer post. Due to that I've decided to go with the Performer. I have been checking Amazon and have seen many different models and prices of Performers. There is a new model (1481001) that is going for $349.00, about $20 more...

I have a weber gas grill and a WSM, now its time to move on to a charcoal grill. I initially wanted a performer, but am also considering the BGE. Those of you who have used both could you give your opinion?

A couple of butt questions. 1. When pulling there seems to be sections of darker moist meat, and whiter dryer meat. What is this? 2. Most people say to rest the meat foiled, usually in a cooler. Why? Is this necessary? I let my last butt sit 10 min on the counter then chopped it. It tasted...

Decided to do a nice looking new york strip on the WSM. The flavor was great but it was a little over cooked for me (came out medium). Here it is. Marinated it for an hour in Yoshida's A little salt and pepper and on the WSM full bore, about 350 with 2 hichory chunks. Pulled it at 110...

I have a gasser and a WSM and the next purchase will be a performer. I was wondering how most people control their temps (assuming a 2 zone fire),do you fiddle with the bottom vents a lot, or just worry about the amount of charcoal, or both? Do you even worry about the temp with chicken, as...

I bought a couple of pork steaks because they were on sale and I've heard a lot about them from this site. I have never cooked one and was wondering how to. They are about an inch thick and almost a pound each. Should they be grilled direct, or low on the WSM. How much time and how do you know...

I found some very nice looking bone-in ribeyes at wholefoods for $12.99/lb so I picked one up. I salted it and left it for an hour on the counter, then went out to fire up the gasser and it wouldn't start. After quickly perusing this site I used others' suggestions and fired up the WSM. I...

I did my first Mr Brown today with two 7 lb butts. I first checked them at the 10 hour mark and to my surprise they were done, regestering 195 degrees, whoops. I foiled them and wraped in towels in a cooler. I'm not planing to serve until 4 and a half hours from now. Is that too much sit time...