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Thinking about smoking a ham for Christmas. I will be using a 18" WSM. Should I start with an uncooked or fully cooked? I have read that they turn out pretty good either way. I have also found some good looking recipes for the rub. Mostly mustard and then brown sugar variations. I usually...

I'm going to do a sirloin tip roast and am thinking about a simple rub of just salt and pepper. I really like the taste of beef and don't want to take away that taste. My wife likes medium so what temp should I take it off? If it's red she won't eat it. I don't like it too done. I have read a...

A co-worker of my daughter some bear ribs. I would like to smoke them next weekend. Anyone ever done these? Any suggestions or hints? I will probably put it on the smoker with a brisket because I won't have time to do them separately. Thank, Pete

Bought a seven and a half lb. butt and cut it in half. Put the 2 halves on at 9 am. Kept temp between 225 and 250 until about 6 hours into the cook. It dropped to about 200 and I added more charcoal and it came back to 235+ The temp of the meat stalled after four and a half hours at 170 degrees...

What are they?????

Another naive question. What is the difference between NC and Texas bbq other than the sauce? Is there a difference in cooking method? Thanks, Pete

Any time I start something new I do a lot of research. I like to take advantage of all the knowledge out there although sometimes I get confused with all the different information. I was reading some place that one way to keep the temp up for a long smoke is to to put some unlit charcoal under...

I recently got a 18.5 WSM and would like to make some changes to use it as a grill. I have a gas grill but it does not get hot enough to grill a good steak. I like the charcoal better anyway. My plan is to use flashing or some other thin gauge metal to form a spacer to set on the lip where the...

I have lots of oak that is dried and cured that I can use for smoking. I also have several apple trees that I need to trim. Does the wood need to dry or cure before using for smoke or can I just cut out a limb and smoke with it?

As I posted earlier, I plan on doing pulled pork for Christmas. I will be using a butt for the pulled pork. My son has a small brisket that he wants to prepare when I do the butt. Will I need to increase the total cook time or just use the guide for each piece of meat? It seems to me that if...

I had some hickory chips left from when I had a smoker many years ago. The were let in the dairy where it is damp and there is some mold startong to form. Will this burn off when I put rhem on the charcoal or do I need to throw them away? Dont want to posion the grandkids.

The grill/smoker is on the way. Now I need a quick and easy recipe so I can experiment on my kids when they come in Christmas weekend. As I said before it has been a long time since I fixed anything except burgers and an occasional steak and I would like to impress them with something from...

I had a thread in the member introductions about what smoker to buy. Temp control being a big factor (sometimes I get busy and don't get back to check the smoker) I have decided on an electric smoker. From what I have read on the forum the electric seem to work well. Now I will start shopping...