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Dumb question, as I have learned that grilling and barbecuing are NOT rocket science. I have some frozen wings and I'm too lazy to go to the store and buy a package of fresh. (I have only used these wings in the deep fryer before... partially thawed) Sooo: I'll be okay fully thawing out a dozen...

Would you pay 4.49/lb for a small cut of shoulder/butt? I did. It was an impulse buy. The small size appealed to me. I'll post a few pics but the bottom line was it was a well-manicured cut of meat. Too well-manicured. The lack of fat (I believe) resulted in a much quicker race to 200 than I...

Short story long: Yesterday, I thawed out a rack of baby backs that sat in my freezer for months. I wanted to dust off my old WSM, but it needs a new top grate, so (instead) I set up a snake of Kingsford in my 22" kettle. I've been 99 percent exclusive to the kettle (for my charcoal cooks)...

May 2020. We know availability is an issue. No ribs so, I bought a 5.90 lb. bone-in cut at the local supermarket labeled "Fresh Shoulder Picnic Half." Cooking for one this weekend I decided to cut it up in thirds: 1/3 to smoke. 1/3 to grind for sausage or loaf. 1/3 with the bone to crockpot some...

My apologies if this has already been covered. For some reason the last couple of cooks, my Q200 has required several pushes of the button before lighting. Relatively new, with maybe 15-20 cooks, I'm still using the small canisters for fuel. I can smell and hear the propane flowing, but what...

A display model collecting dust at the Depot. Already marked down to $149, they sold it to me for $99. I bought a cart for $37, brought it home, downloaded the manual, hooked up a Coleman cannister, gave it a wipe down, oiled the grates, fired it up... and I'm still grinning. Maiden voyage of...

I made the mistake of leaving my wsm out this year. We all know or learn the hard way that it isn't watertight and the cover ain't waterproof. I cleaned it up to make ribs for the Super Bowl. Be nice to your WSM. Somebody looked at this picture and said, "why is there a tombstone in your backyard?

Chris A. scores another winner with his meatloaf recipe! I basically followed his ingredients, foiled the pan and let 'er rip. Of course the WSM held close to 350 like a champ and my 2.5 lb loaf came off 1 hour 15 minutes later just over 160 internal. Clean up was quick and easy. My "I don't...

Finally ordered a new Brinkmann pan. ( The 114-0002-0 Porcelain-Coated Charcoal Pan--> thanks for the link!)...

After all these Qs I decided to try my first Minion Method on a 4.6lb pork shoulder. I made some errors and would like to share my experience. If only I had consulted the discussions first! My mistakes: 1. Too many coals to start. I fired up 25. Kingsford. 2. Too much coal in the ring. I really...

Lazy Bob here. A new wholesale club came to my neighborhood last week. The good news is they carry brisket, pork picnic shoulder, spares, baby backs and every other cut imaginable. The bad news...except PORK BUTT! I haven't cozied up to the butchers yet but (but?) so far haven't found the good...

I love my WSM. I love Chris' website. I love to eat. I don't love working too hard at cooking! That said I wanted to relay a very successful que last Sunday. I decided to dumb down my smoking experience for a number of reasons, but mainly I got lazy and did the folowing: 1. Prepared a small...

I tested my cheapo candy thermo and Polder with the boiling point calc. and they were very close to accurate. For the first time I wanted to see the difference between lid temp with the candy thermo and top grate with the polder in a potato. To my surprise the difference is nearly 55 degrees...

This past weekend I actually found a spare couple of hours to barbecue (whole chicken-quartered). Not enough time to fire up the WSM so I went with my trusty old 22 1/2" Weber Kettle. Subscribing to this and lurking the KC BBQ Forum I have learned much about temperature control. I bought a...

I cooked my first Pork Roast last week and never made it to 170 (meas. w/Polder).I took it off at 159 and cut it open to check. It was cooked and delicious. I thought a minimum of 155 was sufficient for pork anyway? Bob

Hey hey! I finally have my WSM and put it together, but the center section and the bottom section don't fit too well. I think the bottom is a bit out of round. Before I go at it with a mallet, anyone know if this is common? The gap seems like it will let smoke escape, and I really don't want to...