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This is what we ate last night... Last rib cook ended with em a bit on the tough side, basically just a 4 or 5 hour smoke. This time I used the 3-1-1 method: three hours in the smoke, one in the foil and one direct to crust em up. This nailed em. Dry rubbed with a Alton Brown's brown sugar...

I know this sounds very unusual, but I've got two ash tree's I've taken down in the last year due to the lovely emerald ash borer we have here in Meechigan. I had no plans on using the wood in my smoker but instead was using it in my fire pit and the stuff just smells wonderful. I know that...

Howdy all, Got a new job and want to buy a new pit for myself for a present. Currently I have a 25year old or so barrel type smoker with an electric element, no temp control. It's worked out ok but...well, I'm sure I don't need to justify my purchase with y'all. Anyhow, I was mostly...

Haven't posted here for a long time but some recent events have me seeking advice. Short Question: Is it worth smoking ribs? Long Philosophical Discussion: I'm certainly not an expert BBQ guy, but I'm getting better. My pork butt and smoked salmon are pretty darn good and I've converted...

Anyone with a good recipe for Kung Pao Shrimp or Chicken? I had some at the local P.F. Chang's (not authentic I know...but it tastes good) and have been trying to duplicate it at home. I found something on food tv from Wolfie but it was not....satisfying. I do have a wok & a 18k burner on my...

Although this will apply to a turkey (honey brined) it's really a generic smoking Q. I'm wondering what the thoughts are WRT soaked vs. dry chunks of wood for smoking. I've personally found that chips are good for stuff like fish which won't be in there long because they start smoking fast but...

:( Don’t know if you guys have heard, but Inner Beauty Real hot sauce is dead, outa business, not being produced anymore. This is my all time favorite hot sauce and I’m way bummed. I’ve looked for contact information from the manufacturer to try and get some sort of recipe but I’ve not been...

When smoking brined pork butt, is it o.k. to go by time rather than temp? I ask because I've smoked pork butt 3 times now. first time I smoked for 3 hours until a temp probe read 170o and it was o.k., but didn't fall apart when pulling. Second time I went for 4 hours (at a lower temp) and it...