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So I think I finally made a decent brisket, however something odd happened a few minutes into cutting it. To explain, I use a WSM and prepped the meat (a 5 lb point) last night with a rub and injectable marinade. I put it on at 6 in the morning and got it out at 5 this evening. I cut it after a...

So I feel pretty happy with my ability to smoke St Louis cut ribs, and an thinking of trying baby backs. Are there any differences in how I should cook them? From what I understand they are leaner, is there anything else I should be aware of?

So I used my WSM for the first Time this past weekend. I had some issues with temperature control, first went really hot then quickly cool down when I put a bowl of cold water in the cooker. I was cooking in colder weather ( about 30°) and am wondering if that combined with cold water in the...

So I'm in a bit of a pickle, I've been tinkering with my new WSM to get some practice with fire control and to season it. But I may have made a dumb mistake. Right now the weather is under 20 degrees and I foolishly bought some cheap store brand charcoal. After it wouldn't light using the usual...

Hey, I lucked out and was able to get an 18.5" WSM on sale. I'm super excited. I have a few questions before I season it this weekend that I hope someone can help me with. 1. About how many charcoal briquettes do I need? I'm gong to be doing the minion method, so I won't be doing them all at...

So I'm trying to convince my wife to get me this for Christmas, and I initially had my heart set on the 18 inch model. However I'm getting the impression she might be more persuaded to get me this if I take it down a size and look at the 14.5 inch version (which is $100 less). My questions are...

My neighbor and I were shooting the breeze a few weeks back about our BBQ habit, and he mentioned that he feels during the cooking process, the time spent with the actual smoke shouldn't be more then five hours. I was curious what you all thought. If I'm continually adding smoke during the whole...

Hi all! A few years ago my wife got me an offset smoker for my birthday. Though I like it, I have some gripes that are making me think about maybe getting a Weber Smoky Mountain cooker. I'm doing this because I have been frustrated at how poorly my offset smoker holds heat (even though I have...

I was wondering what everyone's favorite woods are to use with beef. I have only used Hickory and Mesquite woods so far, and was wondering if anyone likes to use other kinds of smoke flavor their beef.

So I am trying to figure out why sometimes I can make a cut of meat and it have a beautiful ring and a good flavor to it, whereas other times it seems like I do the exact same things but the meat is not up to the standards I want it to be. I smoked a pork loin today using applewood, and had it...

Hi, I've brined pork roasts twice now, and have some questions: First, what are the actual benefits of brining? How would a pork roast that has been brined be better than one that isn't? I ask because several months ago I brined three roasts for about two days, with some of the meats losing its...

I'm going to be giving lamb a try in the smoker/grill in the near future, and was wondering what some good rubs would be for lamb

Hi there, I have a lower end Char broil offset smoker. I have had issues with it retaining heat, noticing that smoke and heat seems to leave in the main box, and at the base of the chimney. I can often see some smoke seeping through. I was curious what works best for sealing the leaks in my...

Hi! I joined up because I love grilling and smoking. I started smoking and grilling seriously about four years ago. I still have a lot to learn, and figured it would be good to find some people to talk that might have some good ideas and pointers to help me improve. I hope to have some good...