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I smoked some spare ribs today, and when cutting them up I noticed a large black spot in the meat of a couple ribs. Having never seen this before, I immediately took a picture so I could post here: The discoloration was obviously present in the top rib, but also the rib located directly...

Hi all, I recently tried making my first BCC. The meat was great, but the skin - which I don't really like even when cooked properly - was soggy and pretty unappealing. I cooked it at about 225-250 for about 3.5 hours. I understand that this is a common problem with cooking chicken at a...

Today I fired up my 18" WSM for the second time (tried to make brisket a week ago to mixed results) in an attempt to smoke a pork butt. I had some temperature issues throughout the cook that have left me with a few questions, but when it was all said and done I had some tasty pulled pork to eat...