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Hello all, I'm planning on cooking a 6 - 8 lb butt next weekend for a birthday party, and thought it would be nice to have some baby backs as well. Would it be OK to add the ribs to the bottom rack of my WSM at the appropriate time so that the two finish at approx. the same time? I'm thinking...

Finding a recipie on the forum that doesn't use cups of salt and sugar was proving to be a challenge, until I ran across a post from K Kruger. I emailed him to get the details and he graciously responded with the recipie below. I used this on a 2 lb salmon filet smoked over apple wood: Mix...

I'm still fairly new to smoking and am going to try my first smoked salmon cook tomorrow. I looked at the recipies in the beginners section - I don't want the dry appetizer salmon - I'm going for the dinner salmon. My concern is the amount of salt and brown sugar used in the rubs. I don't...

For my next butt, I'd like to try using a ceramic disk instead of using water in the water bowl. My friend tell me that less fuel is used since the bottom vents are almost closed. I was told to look at ACE, but when I said the word ceramic in the same sentence as cooking, the not so helpful...

Hi - I have been looking in the forums here for a simple method to slow cook ribs on the WSM. I want to cook them low and slow, but don't want to do 3 stages or a lot of fany stuff. Any suggestions?