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Depends on your definition of "perfection." Many people define a great rib as falling off the bone, and I'll cook more toward that for family, friends, and functions. In KCBS competition, that's considered overdone; the only meat coming off the bone should be where you bite into it. Bottom line...

I've had five probes go bad. One after just one cook. Use Mavericks now, and a Themopen to be sure.

I just pop it in the microwave at the lowest DEFROST setting (not COOK setting). Nip a corner off the bag to vent. No need to boil water. This warms without cooking and drying out the meat, just like boiling but without messing with the pot and water, and the extra time waiting for the water.

Try the Duraflame Hardwood Briquettes. They're 95% hardwood, with the remainder a starch binder. My understanding is that the other stuff in some of the other brands causes the ash build up. Since switching we've noticed a significantly smaller ash build up in the WSM and stick burner (including...

I can't be the first one to think this: cooking on a plank seems to be a marketing ploy to get people to buy overpriced wood in the form of planks, and have them think they are really doing a foodie type thing. I found it to be a pain in the a--, with no real effect. Instead, use a combination...

Where can I get some of those burgers? I want to put 'em back together!

Phil, if your host has a gasser, you can wow them with the best ribs they've ever had. Not sure if the BRITU uses foil, but for competition and home I prefer: - a mustard slather, then a sprinkling of rub, letting it rest for 2-4 hours, the last hour at room temp. -Then, 2 hours on the WSM...

I've done 12 hours...not sure if 20 would hurt... or even make it better. Have had great luck with, 1 cup chicken broth 1 cup pineapple juice 1 cup apple juice 1 cup beef broth 1 tablespoon olive oil 1/8 cup garlic juice (from the jars of chopped garlic) 1/2 cup brown sugar 1/8 cup granulated...

Did three racks of spares yesterday practicing for our first competition of the year. Used equal parts oak, pecan, and apple. Very light, smooth, pleasing waft of smoke throughout the cook. After wrapping (first coating with honey, brown sugar, and a hint of rub, and then adding apple juice) and...

I used mine only in the bitterest conditions of the Nebraska winter, which was just three times out of 15 or so over the past four months. So as to not restrict air flow, I perched it up higher on the WSM so there was an ample air pocket on top, and made sure there was room for breathing down...

Walking through Times Square, luckily stumbled upon Virgil's on election night, 2004 while in NYC on business. Sat at the bar and had some just so-so bbq compared to KC and Omaha. They were packed, however, so perhaps that is the best they get there. Have good memories of the place though. Met...

For Thanksgiving, using Keri's recipe, I did a bunch of turkey thighs and drums on the WSM to complement the conventional turkey in the oven. They were much better than the whole oven turkey. Whole or pieces, yours should be great.

Brining looks like the way to go. I'll wait for a day when I have the time. Sounds great, especially the hot sauce variation. A basket of mome made almonds, jerky, and fresh and smoked polish sausage looks like the Christmas gifts I'll be putting together for friends next weekend. Shawn, on...

Did a batch of almonds with the Bullsheet Spiced Pecan With Rum glaze recipe. Good, but didn't have the harder candy coating I now realize I was looking for. Also could use more sugar. Will likely modify by adding more sugar (I'm assuming that gives the harder coating?), and perhaps some nutmeg...

Wow! Ask and ye shall receive. Thanks everyone, these look great. I plan on trying a couple this weekend. Shawn: The coating I'm recalling right now as I salivate over the keyboard is light, but the nuts do have a slight crunch. There's a hockey game tonight so I might have to visit that stand...

These all sound great, and I instantly ordered two of the cooking baskets/screens through the TVWB link to Amazon. Next Idea: there's a vendor at the Qwest Center Arena here in Omaha that sells toasted almonds with a honey/brown sugar/cinnamon glaze that's soooooo good they make your knees...

For Thanksgiving, did one turkey in the oven, conventionally, and breast, thighs, and drums in the WSM, both with this brine. The oven version was good, but couldn't compare to the smoked pieces. Awesome! Question: Will be doing a bunch of chicken thighs tomorrow. What is your experience with...

Was just getting ready to drop an eight pound turkey breast in Keri's brine solution (feeling that doing an enhanced bird would be OK based on what I've seen here) but then looked at the package again and was floored! When I bought it I thought it said "Enhanced With 1.5% Solution." Now I...

Cy, I'm with Skins Fan. Don't even fire up the gasser unless you're direct grilling or warming something (on an unlit side) on T-day. WSM all the way. Go easy on the smoke. Pecan is great. I also mix in a fruit like apple, or somthing else light like sugar maple with poultry. To get max...

I saw the ad a few years ago in a cooking magazine and I thought, "Cool. Gotta have me one of those." Came in a nice wood box with two tools of different size. Tried it once, seemed totally impractical and clumsy to me, and they're sitting somewhere in the recesses of my cabinet, undoubtedly...