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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!

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!

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...

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 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 am doing my first ribs tomorrow, considering 3-2-1 method. Any recommendations?

I am thinking of doing a chicken tomorrow as my second cook, but we are going to have 15-20 mph winds, advice?

Doing my first cook today witha butt and can't seem to keep temps down. At 300 any advice?

I just got an 18.5" WSM for my birthday and want to fire it up this weekend. Live outside Boston and supposed to be warm and doesn't look to be too windy. Recommendations for first cook?