Recent content by Eric S.

Most "big people" are obese, if not morbidly obese. They choose to believe otherwise. The amount of fat surrounding the intestines is much greater than far just below the skin. I'm talking many smoked sausage links hanging onto many feet of intestines, and organs dwarfed by the amount of fat...

I don't have a remote thermometer or ATC. On my night cooks I check the WSM at 4 and 7 hours. I start off the cook with the top vent fully open and one lower vent fully open. At 4 hours I usually throw a few handfuls of coals for peace of mind, and open a second lower vent 100%. At 7 hours...

Glad they turned out better than normal. I don't marinade chicken. Dry rub and if desired dip in sauce 30 minutes before I plan to pull them.

I've had them quite a few times when I was stationed in Italy. From what I remember they were slow roasted over wood, and were softish and creamy.

Its a favorite at our house too, and it freezes well after being vacuum sealed. I've starting using 2lbs ground beef and 1lb ground pork, since veal is now $9lb.

I always cut 1" above the lower knuckle to the bone; a quick lolipop of sorts that makes eating them more pleasant. Then I place them upper joint facing up, so the skin stays in place. I run the WSM dry and wide open with all parts in place for 90ish minutes, sauce them and cook for another...

I'm 220ish and 6'4", and use the cheapest inversion table that Wal-Mart sold online when I bought it (fitness reality) The Wal-Mart ones were based upon the same frame, the pads just differed. It works fine, and is nice and stable. It can be painful around the ankles in bare feet or the wrong...

Interesting. I hope it works out. Our bread in the states is pitiful compared to the local bakers in Europe. In particular our "eclairs" taste like paper in comparison.

See this thread for a frame of reference and clarification on this. http://tvwbb.com/showthread.php?61786-Harry-Soo-s-advice

FWIW, Onenewsnow would be next to the National Inquirer if it had a print edition.

They probably use a completely different smoking technique than the WSM. Some joints only use stick wood, and others use gas with wood for smoke. I've yet to over smoke with my WSM; and I use way more wood than most, 8ish fist sized chunks.

Two paper towels squirted with a little vegetable oil leave next to no ash. They've even work to get coals going in the wind and rain.

It is in amazing shape already.

That one was originally listed as a mastertouch and has been listed for quite a while. I think you should end up with it much cheaper than listed.

I bought a kindle edition of the book last night. It is interesting thus far.