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BGE is a darn fine cooker. Do it and put another tool in your belt!

Thanks all, good to be back, already got some new ideas and learned another thing or 14. TT

In my opinion 2 inches of AJ will be like boiling pulled pork. Maybe I am not understanding what you intend to do. Pull it as late as possible so it is hot when it goes in, keep it on low/off and keep it moist with water drips or apple juice or the like if you are so inclined.

I haven't been here for a while. I came back for a memory jogger on the meatloaf recipe and see that things have changed for the better. Well done C.A. I have had my WSM for 10ish years and my Oval XL for about 7. Both are darn fine cookers. I will try to frequent this place more often if...

I have used fig wood, don't hesitate. It is wonderful on poultry and pork. Never tried it on beef. subdude

Joe - I have used King Mackeral in my recipe and it is excellent. Mike - You are correct, it is ceveche by the time I smoke it. I can't comment on whether it alters the texture since I have never not marinated it. All I know is it makes some real fine fish dip. Thanks, tt

Marinate grouper/snapper/aj/trigger/etc overnight in lime juice, sprinkle with cajun seasoning and smoke over hickory at 250ish for a couple of hours, don't dry it out, moist and smoky is what you are looking for. 2 cups smoked fish 1 cup mayo 2 tbsp each: dill relish chopped celery chopped...

I have a Primo Oval XL and a WSM, since i got the Primo I don't use my WSM nearly as much. But it is handy for holidays and big gatherings and is way more portable than a heavy ceramic. One word of advice to anyone considering a ceramic, while not as recognizable as a BGE the Primo XL is, in...

If cost is no object I would recommend a Primo Oval XL. It is absolutely the most versatile grill/smoker available. If $$ matters you can't go wrong with a WSM though it does not shine as a grill. tt

No brainer ... Primo Oval XL. tt

3 Yrs. tt

I tried Kingsford lump and it had so many sparks that I deemed it unsafe to use unless it is the 4th of July. I even gave it a chance and tried a second bag and it was as bad if not worse. I threw both bags away and would use briquettes before I ever used Kingsford lump again. tt

I use RO exclusively in my Primo XL and love it. I tried CB once and like you, found too many foreign objects. tt

What temp do you cook it to? tt

I have fried and blackened mullet but never smoked it. I have eaten a ton of smoked mullet from different places but never thought to try smoking it myself. Hmmmmm, tt

Is there any issue with radiant heat and the bottom rack like with sand? Thanks, tt

Keri - Here is all the info anyone can want on the piedmont pan. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/8680069052/m/4270083914/p/1 Thanks, tt PS and I am honored to finally be able to help (even if it is only a link haha) someone that is known as a legend around here!

Life causes cancer. tt

Based on Jeff and Steve's experience I am going with the piedmont set up. I use the bottom rack 90% of the time so this thread has definitely been helpful. Again, thanks all. tt

Wow. So I THOUGHT I was gonna change haha. Well I am going to change but it is now looking like I need to stoke up a fire or 3 and do some experimenting for myself. I think I'll try the foil thing 1st, that sounds easiest and I am all about easy. Thanks all for your advice. This place...