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Just discovered I can buy my favorite charcoal online for less than what I pay at my local Walmart. Thought I'd pass along the info to the forum. Royal Oak Charcoal: $6.58 for a 8.8lb bag, free shipping http://www.amazon.com/exec/obidos/ASIN/B007JNBNNE/tvwb-20 Or, you can help support this...

I disagree that the WSM can't impart smoke flavor like a stick burner. I prefer the stongest flavor in my BBQ to be the smoke itself....I use hickory almost exclusively, and I use more what I normally see recommended on here (4-6 fist sized chunks is usual) . As such, everything I make has a...

Again, my apologies for the long-winded post....but I figure the more details I include, the more points for people to critique....which is the whole point if I want to improve. I made a post like this for pulled pork, and my quality went from "good" to "excellent". Yesterday was my first...

That doesn't seem to be a problem that strapping everything down tightly wouldn't fix.

Rick, there's a couple trailers I've seen at harbor freight that I think would do the trick. My smoker is the 22" but I was thinking about a dual smoker setup too....and throw a Stoker ATC on it just to make it truely ridiculous.

I've got this idea of setting my WSM on a trailer, adding a small fridge, and a couple power outlets to make a mobile smoker for camping/tailgating.....maybe even catering/competition if I ever got to that point. Anyone here attempted something like this? I'd like to get any feedback I could.

I couldn't be more happy with the results of today's cook. The pork itself was came out perfectly moist and tender. The finishing sauce I mixed up (hat tip to Bryan for giving me the idea) was absolutely perfect........I've had trouble with the interior of the butt being bland (hence the...

Thanks so much for the replies. When I posted the question, I had just thrown two butts on the smoker. I decided to try to something a little different than what I'm used to. I took the pork drippings, added some of my dry rub, then added some BBQ sauce to thicken it up a bit. I'm going to...

It's actually a method I picked up from a guy I used to cook with....and yes, I guess you could describe it as a way to set the sauce. It also has another benefit I've noticed......it seems to take some of the bite out of Sweet Baby Rays, which I think is just a bit too sweet right out of the...

I'm only really just now getting the hang of making pulled pork, but I'm curious as to whether my post-cook routine is the same for you guys. Here's my procedure. I really feel like I'm missing something though, so any tips are greatly appreciated. (Pork butt is cooked in an uncovered foil...

I just got rubbing down and injecting tomorrow's pork butt. I was considering smoking it in the pan for easier clean-up but didnt know if it would be a good idea to transfer the butt to a clean pan before throwing it onto the smoker....my concern is that the spices, sugar and juice will cook...

Thanks for the tip....next question: You mentioned not overdoing it....About how much should I be using?

Thought I'd get some opinions from the experts around here. On Sunday I'm going to smoke a pork butt and thought I'd try my first ever injection On a whim, I picked up a bottle of Stubbs Pork Marinade....I thought it would make a great injection. My question is: Should I inject it as is...

What a great way to break in my smoker.....I was checking my fire and the door handle pulled apart. Fortunatly, I was able to dig the pieces out of the bottom and piece it back together but I know its going to happen again at some point. Whats the fix?

Can someone give me an idea on what temps I can expect to see sugar start to burn on my spareribs? I'm doing my first rib cook at 275 this weekend. I've always done ribs at 225 and I generally go heavy on brown sugar so I'm concerned I'm going to scorch the rub. I've read that turbinado sugar...

Thermometers are covered...I learned that lesson a long time ago :)

Does the temp sound about right or am I planning it too hot?

Just wanted to get some opinions on my first smoke on my new 22" WSM. My old horizontal smoker was pretty much ribs only (and almost exclusively baby-backs) and I'd like to branch out a little and try to do some new things So, that being said...I'm planning on doing 3 different meats. 2 racks...

As long as I've been grilling, I've always been told to never, ever put meat on charcoal briquettes that hasnt ashed over....both for affecting the taste of the meat and the unhealhy chemicals that get deposited on it. You can imagine my surprise when I began doing research here and discovered...

I'm having some trouble with the search feature, so I was hoping someone could direct me to some information on the pros and cons of using water in the pan or filling w/ sand or clay. I'm sure the question has been addressed many times, but I'm getting nowhere with my searches. Thanks!