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I am looking to buy some quarter sheet aluminum trays for serving only, I'd prefer they not be all shiny, etc and a bit duller. Anyone know where to get some? I searched around and couldn't find a good source other than buying actual baking supplies. Thanks!

Pretty much all the same. Maybe just better luck today

I have been bbq'ing for about 5 years and have only used Stubbs briqs. I tried blue K today because it is all I could get and let me tell you the temps are far more stable. Anyone else experience this, or is it me?

I am doing a whole turkey on my WSM (standard brine), about 12 lbs. I am curious, do people prefer to slow and low there turkey's around 250, or do they just crank up the WSM to 325 or so? I know most people will say depends on if you want crisper skin, but let's put that aside, what is better?

Usually I cook about 6-8 lb butts, today I am doing a 2 3lb'ers. Anything I should know different (other than time)? Will it dry out because it is smaller? Thanks!

I didn't turn. Things came out fairly well...It was a 5.75 lb butt and it took a LONG time. I averaged 250. I figured it would be done in 10-11 hours (started at 6AM). I wound up running out of fuel all together around 6:30 and it was at around 190. I wrapped and finished in the oven...

I prefer stubbs, probably no difference, though i don't want borax in my charcoal.

Quick poll, when you cook a 5-6lb butt do you turn? I don't mop by the way, and I find turning a pain that messes with my temp mojo...Any thoughts?

My friend and I are planning a cook on a kettle for Thanksgiving. So what does everyone recommend? How should we set it up on the grill? We have a rack we can use to keep the Turkey in. We have some applewood, some charcoal...what is the strategy (I am used to cooking on my WSM so need some...

I moved to a new neighborhood and we are having a block party this weekend. So I was planning on cooking 2 butts about 6-7 lbs each. Couple questions - usually a 6 lb butt takes 9-10 hours for me @250. I assume similar times for 2 right? Also I have a 18.5 in WSM, should I buy bone in or...

The pork came out great. It was a 7 lb butt and a 12 hour smoke at around 240. The consensus is the flip had little impact on the flavor, and I will say by opening the cooker I had perform some additional temperature management though it really wasn't an issue.

So me and my buddy are having a great day cooking a nice butt - I decided to flip after 8 hours. Is that needed or just a turn?

I just bought a 4lb flat cut brisket. Any reccomendations? Temp, smoke wood, length of cook, rub? Thanks!!

I have smoked 2 whole chickens at 250-275 and they are the best chickens I have made. I discard most of skin.

I use Stubbs all natural briqs with MM. Works great.

Russ thanks for the advice. I think I have been not gradually closing as I reach 200 vs, trying to close it a bit at 200 and it keeps going...Good news is I have been hanging around 235-245 for the vast majority of the cook thus far. I am sure it'll be great!

Chunks on top of the unlit. Though I think there is a temp spike from the chunks, but that is my theory. I am going with about 12 lit next time. I got it down to 235 now.

I started my third cook today, pork butt. I used the minion method. 17 lit coals, 3 chunks of wood under the first layer of charcoal and 2 chunks on top. The temp got up to 255 pretty quick so I had to shut all vents and eventually closed a good portion of the top vent to get it back down to...

I am going with a boston butt - smoky BBQ beans (from cooks illustrated) and cornbread. Oh and I really like the No 5 sauce.

I measured, 3 tablespoons. They were tender, definitely, but not too tender for sure.