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Somebody whacked the lid good, it won't fit neatly atop the midsection any more. I guess I could just hammer it back, but then don't I risk making it even more out of round? google google ... looks like they don't sell replacement lids. All suggestions appreciated.

The raw ribs certainly freeze well enough. What about the cooked ones? Have you done it? How long before you noticed "freezer taste"?

I've never done brisket before, but am seasoned on spares and pulled pork. I've read through most of the brisket posts here, and went to Sam's and ordered a case of brisket (2.08/lb). But when I opened it, I was surprised to find eight partial assorted flats, ranging from 1.25-2.5 inches thick...

"Low and slow is the way to go." The Q mantra is especially true for WSMs. Trying to make BBQ on a deadline is always a prescription for stress unless you're a veteran. To me, the remarkable thing about the reliability of the WSM is that as long as you have your basics down, the WSM won't let...

I have to do a case of spares and a case of butts for a party this weekend. I usually use chips (hickory) because I've never seen chunks for sale. But I think my pulled pork could use more smoke, and I glommed on to some 4-inch oak branches right from the tree. Was going to whack off some chunks...

Do you find that butts pull better the second day? What's your pulling technique? Cooked two boneless butts on Saturday, 9 hours to 187F internal, foiled both. Let one sit an hour, then pulled it. Used 2 forks. Separated well enough, but a bit of a struggle. Threw the other one in the fridge...

Tried it for the first time, and I'm here to tell you that it ain't your daddy's Q but it's mighty fine eatin'. An excellent change of pace. Soak ribs overnight in mixture of soy sauce, Chinese wine, fresh ginger and garlic, hoisin sauce, brown sugar, five spice powder, and a dash of sesame...

Did runs Saturday and Sunday with a relatively full load of spares (20-25 lbs each day). Using upper end Minion method (starting with 40 lit coals), the heat at dome hovered at 200-220 through most of the cook, 4 of first 5 hours, before moving up toward 250 at dome. Actually, just after they...

The stuff you use to make pulled pork - how much a pound usually? Here in Buffalo fresh pork picnic and Boston butts go for 2.49 to 2.99 a pound. I thought this stuff was supposed to be cheap? Or maybe it's just me who's cheap.