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Smoker's saving calculator. Congrats to all of you for your milestones. My brother and sister and law just made it their first year. Check out the link for the money you are now pocketing.

If you want to test the waters of vacuum sealing, I bought a Handy Vac from Reynolds for 10 bucks at Walmart. It has resealable quart and gallon-size bags. I have used to keep pulled pork and recently used it for some smoked cheese. It works really well. I was able to reseal the cheeses...

Mike, Temps shouldn't be a major issue for you. It's the wind that will mess with you. Good luck and stay warm! Donny

Is it me or are there several of us who as crazy about cars as we are about our WSM's?

Craigslist Amazon Ebay Classical Pontiac Apple related sites First Generation Firebird my iGoogle page A couple of teaching sites I use - Trackstar, Discovery Education, BrainPop, Teachertube

I tried smoking cheese for the first time on Super Tuesday. I used the method described in the "cooking topics" section. I tried a block of sharp cheddar and mozzarella and I used a piece of wet cherry on four briquettes. I smoked for 45 minutes at 90 degrees. The cook ran a little warm. I...

If you like country music, Ricky Skaggs did a song called "Thanks Again" about his mother and father.

I've held in the cooler for 4 hours and they are still piping hot. I've heard of some people putting a shallow pan of water in the cooler to try and maintain moisture. I've never tried it. Edmund, have your temps hit a plateau yet? Sometimes temps will get to 180 and hold there for an hour...

Thanks, Jeff.

You know, I have been hit up for some catering too. People ask me what I charge and I'm not really sure how to figure costs. The last one was for a group of 40 and I was just reimbursed for my expenses (I had agreed to this as it was mainly people from my church). I had a couple of guys ask...

Bryan, I used a store bought brand of rub that was a cinnamon chiptole. It was very well received! Thnaks for the procedure. Quick and easy. Donny

Jason, Finding help during a cook is usually available. There is a chat room under the "Go" tab that you can use, but you will rarely find anyone using it. You could post a "COOK HELP! - chat room @ X:00 o'clock" message in the forum and see if anyone "shows up" at your designated time to help...

Ditto Mike. Use the ceder planks for grilling. I like to soak mine before using. I'll set mine in the sink weighted down with a Coke can (Soda or Pop for you guys up north) in the sink for an hour or so. I have never been overwhelmed by the cedar, but then again I have only used them for salmon.

This one is a crowd favorite when it's fixed. I found it in my mother-in-law's church cookbook. 1 lb. ground beef 1 lb. sausage (a fatty would be good here) 1 lb. Velveeta cheese 1 can of salsa 1 can cream of mushroom Brown meat and dump everything in a Crock pot and you are golden. simple...

I have 50 people to feed pulled pork to in an hour. Is the pork safe to eat at 180 degrees? Will this affect the overall flavor of the pork? Thanks for help.

I'd have to 2nd Kari's. HEAV-EN! But then again I haven't fixed yours Craig.

Will it support a full pan of water?

I got a new Brinkmann pan today. I am a little disappointed in the quality of the product. Is it supposed to be this flimsy? The product was also not packed very well (I ordered it from Brinkmann). The lip was bent and was scratched up quite a bit. Is it ok to use or should I pack it up and...

Gotcha. I am now booked for the event. I'm sure I'll be back for more help later. Thanks for everyone's help.

So 25 pounds of pork (yield) = 75 servings (@ 1/3 lb/person). I cooking on both racks shouldn't be an issue (hopefully). On my smaller cooks, I use water in the pan. Why minimal/no water? Does this establish temps quicker?