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Since I am now the happy owner of a Masterbuilt electric smoker, I want to smoke some salmon for my Superbowl party. Only problem is I have no clue about brining or the smoking process. Can anyone help this noob get a clue? Muchas Gracias

Cooking a ribeye roast on the weber for Mrs Hogdady on Saturday and I don't know how to make au jus. Can anybody point me in the right direction?

Mrs Hogdady is asking for a prime rib roast for Christmas. I have a 22' weber grille. Can any of you offer suggestions/techniques for me to pull this off? :prayer:

Been considering the purchase of a WSM. I recently read a review that stated the 22" WSM had difficulty staying at temps below 275°. Can any WSM owners comment on this?

I'm just a short drive from the artichoke capital of the world and this is my favorite way to eat 'em Trim the leaf tips Soak in water for an hour Pack 'em with minced garlic Drizzle sum olive oil Salt n pepper 45 min to 1 hour direct medium

Never cared for the chimney lighter and won't use lighter fluid so.......

I don't have a clue...is a pic an attachment (duh)....and hth do I see my pics? aarrghhh

Considering a turducken for Thanksgiving this year. Any advice or comments?