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I have never had much succes with these babies in the past. However, I tried something new this time, and I was very happy with the results. The country style ribs are not actually ribs but strips of pork butt. Here's what I did: Slathered each of the strips (about 8) with mustard and plenty of...

Has anyone else had problems with high temps when using sand in the pan? I have the larger water pan filled almost to the top with sand, and I have no problems as long as the temps stay low (200-240). But when the temps rise above, say 250, I get the runaway train effect, where I cannot seem to...

Has anyone considered the Weber Q for quick and dirty grilling? I have been essentially gas free for about 4 years now, with nothing but my Weber kettle and WSM. However, there have been some occasions where I wished I had a gas grill for one fish fillet or steak, or a handfull of hot dogs...

Has anyone tried a recipe that looks like this? I am considering this for the weekend, but changing the starting temps to around 225 deg. I found this on the net, and it sounds pretty tasty. This came from a list of recipes for the Big Egg thingy. Gary's Hawaiian Turkey 15-pound...

Does anyone have a good way to prepare brisket? I have done some flats using rubs out of Smoke and Spice, and those have come out ok to good. Does the Mustard + Rub method work well? If so, what would you suggest as a rub? Thanks for any help.

Does this make sense? I have used my new WSM, purchased thru this website and on Amazon, two times now, and it appears to have acted the same both times. After loading up on nicely started charcoals, I close up the vents on the bottom and the smoker struggles to go higher than 160-180 with the...