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In the excitement of the moment I invited a bunch of people over for BBQ tomorrow forgetting it was father's day. Fortunately I live in Seattle and no one is from here we all moved here and now I have about 15-20 people coming over tomorrow for Q. I am doing 2 butts and some beef ribs. I have...

So back in the Buffalo NY area we have what I think are some of the best hotdogs I have had. There is a brand called Sahlens that makes hotdogs and hams and I don't even know what else. Now that I am out in Seattle though I haven't had any in a while so I found a website that overnights them out...

Hey guys, as I cook more I am more willing to try things I didn't eat when I was younger, one of those things being fish. Since I haven't eaten fish more then 3 times in say the last 10 years or so I don't have much experience working with it especially on a grill. Friday night I bought a...

Hey guys, looking to do some pulled chuck this weekend but I am having a hard time finding some instructions for this one and I haven't done it before. Anyone able to offer some tips on temp and approx cook time? Thanks a lot.

I was given the book Charcuterie by a confused friend who thought it was a good book to compliment my bbq. I do love salamis and some different meats in it and am willing to give it a go. I am especially excited to do the soppressata. Any of you know how I can maintain humidity and 60 degrees F...

Who has the best recipe? Lay it on me! Doing a Butt and a Brisket tomorrow, could use a couple other ideas for sides, already planning on some ABT's. Thanks guys!

So I decided to do a brisket this weekend, did a flat once before this will be my first packer. It has been a while since I have BBQ'd so I figured I would do a pork butt too.. but why do one when you can do 2? Then I invited 10-15 people over (maybe more who knows what may happen..) Someone...

Whenever I open the WSM to wrap with foil or check a temp or something lately it seems like my temp spikes pretty high after I put the lid back on. Any ideas why?

I figure I might be short if I just serve ham on christmas and since I am already planning on having the WSM at around 300 degrees a couple beer can chickens would be nice. Can I fit 3 on 1 rack? And how long will they take to cook approx if they are around 300 degrees? Can I put them under my...

I have been talking and bugging Larry quite a bit about his Thanksgiving Ham because I want to do one for Christmas. I was originally going to just have 1 friend over but once word got out well, the guest list has reached 15 people now! So I really slacked off on getting a Ready Cook ham.. Long...

If I bought a canopy to keep the WSM out of the rain and snow would there be a problem with the smoke going and getting in it for so long? I wouldn't want to use it for anything else.. I was thinking i could always put a tarp on a side or 2 if needed for the wind? Would this work?

I just went and bought a brisket, just the flat I didn't know better until now that I should have gotten a packer but I will live with the flat this time. I also didn't see any packers where I went (mostly just cost co) any suggestions on that to start? So the plan is to wake up early Saturday...

I am unfortunately allergic to poultry. This is the Prime Rib I did for Thanksgiving. When I thought it should have about 20 minutes to go I put my Dad's digital "instant read" thermometer into the roast. Turns out it wasn't so instant read, after a little it read 160 degrees. I really freaked...

Every Thanksgiving my Dad does a Turkey and a Prime Rib, the Prime Rib is because of me, I am allergic to poultry. So this year I wanted to do the Prime Rib (I am back home in NY for Thanksgiving so I do not have my WSM). We are going to do it in the oven. I wanted to follow Wolfe's recipe...

Be brutal and let me know what you think, I don't think they were perfect by any means but they were good for sure. One had my own sauce I tried for the first time, which could have used a little more flavor and the other is a store bought, both were good though. Thanks guys.

Looking for some ideas what to make tomorrow night for about 10 people, I have a WSM and a regular weber grill. Something that won't take me 12 hours like pork butts do :) I don't personally eat chicken but I wouldn't mind cooking some with some instruction. Thanks guys you are the best

Hey guys, I wanna do some St Louis Style ribs this weekend. It will be my first time doing ribs on the smoker, not sure why I picked St Louis Style, but why not. Looking for some tips on cooking time, etc. My pork butts have all come out so good thanks to everyone's advice I can't wait to do...

I have just 1 maverick and am curious how you guys do so many butts at once, and also how you manage to cook on both levels of your WSMs at the same time, say you want to do some butts and some ribs at the same time? I tried to do ribs on the bottom rack mid-butt smoking but I did not account...

I want to do maybe 2 pulled porks this weekend on my WSM. I live in the Seattle, WA area and well it is cold at night and raining often. Even the days are not very warm lately already. So I was wondering if there are any tips for BBQ in the cold/rain. I am pretty sure it will not rain this...

Just getting her started up. Trying 3 different rib rubs, I made a apple rub (this was a pain better taste good), a sweeter rub, and a regular rub. On the regular rub I am going to put my BBQ sauce I made today (my own recipe so I am not expecting much) a Orange Honey flavor.

I am working on a completely original sauce, my first time as I am new to Q as most of you know already.. Just curious if some of you have some good stories (success or otherwise) about your first sauces?

whats the best way to run my maverick wires into my WSM, last time I just put them under the lid.. I have seen some mention of some eyelets and bbqguru or something? Do I have to drill some holes in my shiny WSM?? Thanks guys

That looks awesome how do you get the eggs in them? pre-hard boiled?

What can I say I am excited to do my first smoke on my WSM and my first Pulled Pork.. So I am starting the posting early and plan to keep whoever is interested full of updates. I did a typical rub recipe and put a little mustard on my butt and then rubbed my rub on heres a pic of it before it...

Just got mine fairly recently and want to try and do a pulled pork this weekend but I have a bunch of questions. I don't have a Maverick ET-73 yet and was wondering if anyone know of stores that carry it in stock (price isn't a issue I just obviously need it). If not what can hold me over? I...