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I had a really bad day at the office today and was supposed to go to the Rays vs Yankers tonight but my friend could not go so I gave my tickets to a client and decided to head home to watch the game. I took my favorite sausage Polish Kielbasa and glazed it with some sweet BBQ sauce I had in...

I picked up a pack of baby backs from Sam's club on Friday and I need someone to help me. I plan on smoking them on Sunday for dinner. What is the most successful way to prep and cook these ribs. I want to do a dry rub and a minimal glaze on them when I cook them. I am a big fan of the Memphis...

So with this being my first real cook I am now second guessing my self on the duration. I have (2) 7 lb pork butts. Someone told me 14 to 16 hours. I have also read 1.5 hours per pound. or is it internal temp? I am almost on hour 8. Need your help.

Smoking 2 7lbs butts today. My entire family is comming over tomorrow this is only my second smoke. I am using a combo of apple and hickory for my wood. I brined them last night about 16 hours in apple cider. injected one with cider and brown sugar the other I used coke brown sugar and Capt...

So my plan for today was to test my new USD. I fired up my coals at about 10am and was able to easily maintain a solid 250 on the bottom rack and about 275 on the top. It was just killing me to have the smoker going and not be cooking anything so I sent the wife to the store for some chicken...

OK I just completed my first smoker and decided I would do a simulated smoking today. I am using about 8lbs of lump charcoal and some oak chunks I got from my neighborhood grill store. I am about 30 min in and am going back out to try to regulate my temps. Is there anything I need to be sure...