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I`ve made ribs before but never used the St. Louis style cut before. Everyone says the extra rib meat that you cut off, cooks differently. I`m sure it cooks faster, but never have I seen a video tell me how to cook this specific part of the rib. What would be the instuctions for cooking this...

I think next year I`ll be needing a new gas grill. Got me my WSM smoker, and charcoal kettle grill, but my small gas grill is just tired out and I`m ready to step up and pay a little extra for a better quality gas grill next year. Things I`m wanting in a new grill... 1. A grill that wont flare...

Need some advice here please. Never smoked on my WSM yet, but plan on it tommorrow. Making 2 Spatchcock Chickens. Question, I should brine this chicken before smoking, correct? If I can find an enhansed chicken, could I bypass brineing? Some on the board here have told me to cook at around 350...

Finally received my WSM and have it together now. I noticed an oily feeling on some parts and wanted to know the general concensis on if I need to just wash it out with soap and water or fill it with charcoal and heat it up before I cook meat in it. What are your opinions?

Pardon me for having 2 thread on the different kind of smokers out there, but I`m ready to buy next spring and I`d like some opinions. First I was leaning towards a WSM smoker, but I`m kinda liking these "set it and forget it" electric smokers I`ve been seeing lately. Wondering if the taste from...

Dont own either yet, but I will get a smoker by next year. Would the conveinence of a propane smoker make it the better one? Would it be easier to keep a steady temp using propane? Food cooked on a charcoal smoker probably tastes better, eh?