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Al, I want to say thank you so much for answering my questions a few weeks ago! Thank you very much for your help and helping me take some of the guess work out. All the best,

This is a great post! I am also all about food safety. But I do have a question, so what would be a safer temp to start at? I ask because now I'm starting to second guess myself when I must put the meat on.

Hello everyone! Thank you to all on smoking meat forums who advised me on how to do a large cook on my WSM 22". This was something I've wanted to do for a long time but I was apprehensive but I decided this was the weekend to do it. With our members advice, and you tube videos on Chris Lilly's...

Thank you SmokingAl for your advice the pork came out fantastic! Here are some pics!

Did you wrap them?

That's living right there! Palm trees a smoker and awesome food! Awesome cook!

I have a 22" wsm and I've done 2 pork shoulders. I'm having a party in a few weeks and I would like to load this puppy up lol. I'm not worried about portioning out this time. The leftovers can be frozen. My dream is to do 4 but for those that got bold and did 6 at one time I would love to hear...

Thank you very much!

One of the things I have the most trouble with is meal planning. The other is "mise en place" We are a household of two so either I have a ton of leftovers or my freezer is filled with packages of meat that there are days that if I want to make x then need x y and z. This also affects how often...

I'm going to try this! Thank you! Thank you jj!

I'm going to try this! Thank you!

Thank you so much!

Thank you! I'm definitely going to use this method again.

Hmmm I will definitely try again, but the last time I brined I felt that the breast had like a really funny texture. But this will be done again! thanks again!

Hi all, we finally had a free Saturday with nice weather so here is my cook. Thank you for the members who posted instructions for this. Thanks to the advice of our members I was able to do this cook.Let me tell you...this was the best chicken I've ever made that did not need barbecue sauce. My...

Omfg! This looks awesome!

This looks delicious!

This summer I hope to do some pulled pork for friends and I would like a tried and true recipe that's not too "mustardy" i would like your opinion on Carolina mustard sauce. Have a favorite recipe? Or can you recommend a store bought brand? I've been eyeing the one from amazing ribs, if you...

Thank you very much! Feel better soon!

Look at it this way, if you under cook, you can always heat it in the oven. But if you over cook, there's no turning back. Yes that sounds about right. Use a meat thermometer. I like mine rare so I would go to 130 then let it rest. Make sure you take some pics. I also agree with jj and make the...