Recent content by Ben E Lou

I've had my WSM for approximately 5 months. I've smoked salmon at least twice, scallops at least twice, and grouper once, so we're talking smoking fish at least once a month. I always foil, so maybe that's why, but I have never detected any hint of fish odor when it has come time for the next...

OK. Thanks. I decided to pass on it.

Owner doesn't know the model, and it's a bit of a haul to drive to where he lives to see it: http://charleston.craigslist.org/hsh/3681019417.html

"Even saw the lights of the Goodyear Blimp. And it read 'Tony R's a pimp.'"

Bought a two-pack at Sam's a couple of weeks ago due to a great price and froze them individually. Hauling one of them out next weekend. How long before the cook should I transfer it from the freezer to the fridge?

Five big ol' Whole Foods strips of bacon. Cooked these for 25 minutes at 350 in the oven. The wife had some Campari Tomatoes that she let me snag. I drizzled 'em in olive oil and then sprinkled with salt and cracked pepper: After 25 minutes, the bacon looked like this: Drizzed olive...

Yeah, I live near the South Carolina coast in heavy shrimpin' country. It's a 15-minute drive from my house to buy them straight off the boat at Shem Creek: http://shemcreeksc.com/

Excellent point about shelling them first.

In the process of going into the garage freezer to get some chickens to thaw for smoking this weekend, I ran across a pound of frozen shrimp out there. Inspired by having recently read about Alton Brown's bowl-smoked shrimp recipe, I thought I'd try smoking some shrimp on the WSM. Add 2...

Ha. Funny you should bump this. It was cold and rainy yesterday so I did the same thing in the oven, upping the bacon to 20 minutes, which was pretty much perfect. One thing I realized if you're going to try something similar: I use the Whole Foods BIG OL' bacon slices. Smaller slices won't need...

Good question, more than you know. Our oven, installed by our builder, takes what seems like an absurb amount of time to preheat, maybe 10-15 minutes to get to 350, so we've learned to time some things based on turning the oven on cold. But in this case, yes, we preheat to 350 before putting the...

Well, I don't like my bacon terribly crunchy anyway, so I thought it was perfect. I'd never done it on a grill or smoker either, but after tasting it, to me the added smoke flavor makes it very much worth doing it on the WSM instead of the oven.

Sam's had some big ol' wild-caught sea scallops for a reasonable price, so I thought I'd give this a shot. First, I cooked the bacon roughly halfway in the oven. We typically cook it for 30 minutes at 350 degrees and it's perfect, so I went with 15 minutes at 350. RAW AFTER 15 MINUTES Then...

water, vinegar, salt, garlic, dried minced onions...just a little something I've used and tweaked over the years, pre-WSM.

Had a group of college kids from CoC over for dinner last night. I'm doing ribs for the Super Bowl, so I thought I'd experiment beforehand on a crowd that just appreciates any ol' home-cooked meal. ;) Prior to discovering this board, I just experimented with things on my own, and I pretty much...