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Tim, A friend of mine also got lucky this year. He called yesterday and asked me to smoke a venison roast. I told him I didn't know how as I'd never done one before. So, I did some research and found this: http://furiousgrill.com/smoking-deer-meat/. It suggests brining as well as a few...

Thanks. I thought that might be the case, but just wanted to double check.

I'm thinking about smoking a boneless, skinless turkey breast. The problem is I will end up with too much meat for a single meal and I don't want to eat some more the next day. So, does anyone know whether you can freeze and then thaw turkey breast like you do brisket or pork shoulder?

I smoke on my OTP also. What I did was buy 2 firebrick from our local supplier, about $4. I ran then end to end about the halfway across the fire grate. On one side, pile up your charcoal, and on the other, layer a sheet of aluminum foil. This assures the air coming into the kettle flows through...

I prefer a little hotter, around 325. Chicken doesn't have the marbling and fat like beef or pork that needs to be rendered out. Therefore, low and slow isn't as important. At this temperature, the skin is cooked a little better.

I use Chris Lily's injection also. I really like it. I don't suggest you you scale down the amount overall. It has to do with, no matter what, I end up using just about all the injection I make. Seems some always gets wasted.

There are two benefits of using a pan full of water, and philosophy to go with it. From what I can tell, the major advantage to using a pan full of water is to smooth out the temperature variations over time. It's called thermal mass. Yes, you could add ceramic briquettes, chunks of heavy metal...

My guess is that Bulgogi is so good. And, that is slowly making its way over here.

David, I infer that you use just beef broth without seasoning. I use Myron Mixon's beef injection recipe from his first book. It contains a little seasoning that makes it taste really beefy. It tasted pretty good from comments from my family. I do use Chris Lily's recipe for pork, also. I...

Jeff, Depending on the type of wood you want, I'd try a local source like an orchard for some pruned apple, peach or cherry. You might want to check your local fireplace wood supplier for oak. You can usually get a single piece of fireplace log for nothing, and it should last through a fair...

Marcus, I gave my propane grill away after I bought my 22" kettle. I had a Weber Genesis that was pretty good, but it appeared too limiting. I use a chimney to light my charcoal, and it takes about 10 minutes to be ready to cook. That is faster than I could get my gasser going, usually...

James, I have three smokers on my deck. One a Little Chief electric smoker, a Mastercraft Electric, a WSM, and my Weber kettle which I also smoke on. I had a LPG grill and got rid of it. Each of my smokers is intended for different things, but that is not how it started. The Little...

I guess you need to define forever. I use a chimney. What I have found it really depends on how full I make the chimney and how carefully I load the paper in the bottom. On average, it takes me 10-12 minutes before the chimney is ready to dump. There are wo things I have found that makes a...

At 200, it is going to be seriously tough. What I would suggest is marinating it over night and then do a fast, very high temperature, broil. Take it off at about medium done and let it rest for a bit. Then slice and serve. This is what I do with London broil and flank steak. It does work.

I guess I would start with an injection. I like the one on this site by Chris Lily, Championship Injection. Any rub that you like should be OK. However, I would foil my butt with a little apple juice after it hits about 160 degrees. There is a fare body of opinion that says foil. I foil and find...

I assume the law will cover all out door cooking to include gas grills and charcoal grills. If that is the case, it may not get through. It's a little crazy as cooking indoors adds just as much CO2 and other contaminants as dies cooking out doors. I sure am glad I don't live on your coast.

The real issue is are you going to heat what you are going to eat to at least 160 degrees. If the answer is yes and and keep it at that temperature for a while, the food will be safe to eat. However I suspect that the ham should be OK; it's the other food that you need to really worry about...

The basic answer is no. However, I use a slightly different approach. I leave my butt in until it hits 160-170 degrees. I, then, wrap it in foil with a little apple juice, I continue to cook until I get to about 200-205 degrees. At 205 it should be tender and pullable. If not, I cook a little...

Not knowing, I would check to see how tender it is. I suspect that it can't yet be pulled. So, I would wrap the butt in aluminum foil with a little apple juice and start cooking it until it hit's about 200 degrees internal. After would I would let it rest about 1/2 hour, and then pull it. It...

Ken, I would put the chunks on just outside the burning coals. This will allow the smoker to heat up and then put the meat on as the smoke begins to develop. That's what I do.