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Hi Mike, I have been to Poeta's but still find myself getting most of my meat from Costco or Sam's. I did a brisket flat from from Costco last week and it came out great. Dave

Here is the link to the video that I saw this on. This was posted on Roadfood.com. http://www.viddler.com/surfinsapo/videos/22/

I just saw a video where spareribs were seared on the grill over high heat, similar to a steak, before placing in the smoker. Has anybody ever tried this?

I discovered a great bbq sauce at Sunset Foods in Highland Park. It's called Uncle Mel's. I used the Sweet & Sassy on some St Louis ribs that I smoked over the weekend. Just delicious. I have no vested interest in this company but I liked the sauce so much, I decided to post.. I found out about...

I brined it over night and I'm aproaching the 3 hour mark on the WSM so we'll see how it come out. Thanks Kevin.

I've purchased many times from Costco their farm raised skinless salmon filets. Today they had the fresh wild copper river sockeye salmon with the skin still on the bottom. I normally smoke the salmon for 3 to 3 1/2 hours@ 175 after brining in a solution of 2 cups brown sugar, 1/2 cup of salt...

Thanks Chris.

I just discovered that I'm down to Cherry and Hickory wood. I had plans to smoke some Salmon. Which one of these woods would you use? Thanks.

Getting back into this for the season, starting with 4 lbs of Salmon on Saturday and 2 racks of back ribs and a boston pork butt on Sunday. I hope everybody has a great holiday!

I'd like to do Keri's turkey recipe for T day. I've got a enhanced turkey in the freezer. Is there any benefit to brine it?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Susan Z: Yeah, I did that recipe but with Dave's cooking time and temps (and it was a Raichlen recipe, too, but he's always changing things up on his great show). <HR></BLOCKQUOTE>Hi Susan, Did you smoke...

Tony, I stand corrected. It was vodka on the show but in his cookbook, same recipe but uses rum. Dave

Smoked 2 pork butts each weighing about 8lbs today. Injected with Stubb's and rubbed with Texas BBQ #1. Used Brinkman waterpan for the first 12 hours then removed the pan for the last 4 hours. Temp stayed at about 250 with the bottom vents closed. The butts came out very moist with a smoke /...

Shawn, It looked like a typical salmon filet that you would get at Sam's club. Maybe 12" long and about 1/4" thick. I guess I'm more accustomed to the brown suger recipe that you smoke for 1 -1/2 hours at 225 - 250.

I saw this yesterday on Steven Raichlen's TV show. He marinates a skinless salmon filet in dark rum for 15 minutes followed by a dry brine consisting of brown suger, salt and pepper. He let's the salmon cure for 4 hours in the refrigerator. He then rinses and smokes. On the TV show he used a WSM...

Hi Glenn, From what your saying, I guess you did not pick up any of the charcoal taste. My reason for wanting to try this method was to incorporate the charcoal taste along with the traditional smoked flavor. Thanks for your feedback. Dave

Chris Allingham has indicated that smoking without the water pan is something that can be done. Quote from Chris: "I've cooked pork butt with an empty, foil-lined water pan using the Minion Method and maintained 225-250*F. You can do the same without the pan. You just need to agressively manage...

Would there be a problem with flare ups from the fat dripping on to the coals?

Thank you Chris. I appreciate the feedback.

Greg, This was an old post that I found on the KC BBQ Forum site.... Re: Pork Shoulder on WSM no water pan? (6/12/1999 12:16:02 PM by Harry) The flavor from the fat dripping onto hot coals is what you want if you are trying to emulate North Carolina style bbq, which is cooked over live coals...