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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 read a bunch about sand v water and have decided to switch to sand, mainly for ease of cleanup and I hate adding watter in the middle of a cook. My questions are what kind of changes to cooking characteristics can I expect i.e. faster to temp, higher temp with everything the same...

take a butt straight from the freezer, rub it, and through it on the smoker? I just pulled a BB out of the freezer (got 6 of them for $.99 a lb) for this weekend and was wondering if anyone had tried it. Thanks, tt

I have a jillion hickory nuts in my yard now ... has anyone ever used them as smoke wood? I have used them for grilling but never in the WSM. Anyone? Thanks, tt

I have a 4 - 5 lb frozen venison roast that was brined, smoked, vacuum sealed, and frozen whole. Any suggestions on how to reaheat for tomorrow afternoon? I am inclined to just throw it into apot of boiling water for an hour or so. Suggestions or success stories anyone? thanks, subdude