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Going to fire up the smoker for Easter. The following is on the menu. Ham - going to try a basic ham rub Sweet Ham Rub 1 cup packed brown sugar 2 teaspoons all spice 1/2 teaspoon ground mustard 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper Enough for 3-5lb ham...

First time cooking all of the following. Using 2 ECB's smoke-n-grills, one converted for electric. Shooting for 6PM feeding frenzy! 2 - 6lb Boston butts. 1 rubbed with a sweeter rub, the other more of a savory rub. Both of these are on the electric. Put them in at 5AM so hopefully they will be...

Cooking up 2 butts about 6 61/2 lbs each. One with a sweeter rub, one more savory. For pulled pork. After I have them rubbed and injected do I put them in covered containers in the fridge overnight or just on a baking sheet? Anyone know how hot a ECB that has the electric element (1500watt)...

I am going to have my first attempt at ribs on Friday. I am cooking on a Brinkman smoke n grill (ECB I believe) What do I need to do to prep them? I have read a lot on the board about foiling them etc... When is the best time to foil? Hell can someone just give me some tips so I don't royally...

I am going to put some chicken quarters on the ECB for supper this evening. I plan on pulling them for sandwiches. I am going to inject them with a homemade sauce to get the flavor throughout and put a rub on at the end. Going to use a mix of cherry and hickory wood. Questions are 1. How long...