Search results

I have a wild cherry tree that is going to have to be cut down so I am going to chunk up some pieces for smoke wood. What kind of meat works best with cherry? Also, as a more general question, would this be good wood to use for several years or does it have a "shelf life" where it should be...

Thinking about cooking up a brisket with Minion and throwing 2 or 3 slabs of ribs on about 3 hours before the brisket is ready to eat. Any potential problems doing this? Also want to make a batch of ABT's; can I just cook those on the the top grate and, if so, should I put some foil underneath...

I have seen lots of threads about cooking slabs of ribs but how about country ribs (i.e., the thick ribs which are individually cut and prepackaged)? How are these cooked on a WSM are far as time? Are they any good? Thanks!

Cooked two briskets and they were great but had one issue. I used a full ring of Kingsford and 20 lit bricks for a Minion method and had all vents wide open. I also used a full pan of hot water. I started it up thinking it would get to 225 within an hour but it would never get over 175. I...