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If it were me, I'd slice, put I in the oven at 200* with some beef broth and take the temperature back up to 165*. That should ensure any errant bacteria are killed. Good luck.

So I know the sentiment is that chunk wood should be used in the WSM and I get it. Having said that, I came across a bag each of orange chips and peach chips this afternoon. I will be doing a couple of sides of salmon for Father's Day, besides a packer, six racks of ribs and some sausage...

Thanks folks. Picked up a13 #er from Costco this afternoon. Nice selection but the price went up 50¢ per pound since last Friday. Now that I know I can freeze them I might go back next week and buy another.

Good afternoon BBQ buddies. I would appreciate your advice on freezing a brisket. I plan on smoking a full brisket for a Father's Day gathering which I would like to get from Costco. Was in there the other day and they had quite a selection of prime cuts. Problem was their last sale date was...

Costco near me had a large number of prime packers for $4.99 a pound. I'll have to keep an eye on these prices because I want to do one for Fathers Day.

My setup: I've got a 22 inch WSM with a DigiQ DX3. I've done any number of racks of ribs and briskets over the years but never at the same time. For Fathers Day I'd like to smoke about four racks of ribs and a full brisket for lunch perhaps 2 PM. I have no idea where to begin or how to proceed...

How about a power washer with a really fine tip?

Thanks folks. I used the boning knife method this morning. Just looking for alternatives.

Any one have a suggestions on how to removed the silver skin on a brisket or is it just a RPITA? Did one this morning, if fact, it's in the smoker right now heading for dinner and I thought I'd confer with the masters. I got it off but, is it just a time consuming operation? Any hints out there...

So it's time to report back and close out this thread. Bottom line: It turned out great. Recap: outside temp in the 20s, three pound wedge of Mancheigo cut in half. Smoke tube filled with hickory pellets, smoked for 90 minutes, then into zip lock bag with paper towels in the fridge for 24 hours...

Finally got to it. Its on the grill right now. I intend to smoke it for 90 minutes with hickory. It was the only pellet wood I had. Thought about using the pellets for my pellet stove bit they're simply labeled "hardwood". Maybe next year. Once the cheese is smoked I'll pat with a paper towel...

Thanks folks for all the thoughtful info. Life got in the way and I never got to the cheese. Hope springs eternal. 😀 One reason I'm tending away from the 22 big guy is that it's heavy and in the back of my basement. Still determined to use the gasser. Stay tuned.

Darren, this is s great thread and very interesting. Please keep the updates coming. I did not realize that heating elements are malleable out of the box. Good to know. Not sure for what but one never knows. 🤔

Late to the party again. Welcome Dan. I'm in Danbury. Been smoking for a few years but only a few time per year. Certainly no expert. Available info here is boundless.

Hi fellow smokers. Hope all of you are safe and healthy. I live in Connecticut. Temps this weekend are supposed to hang in the 20s. Thought it would be a good time to try smoking some cheese. Got a block of Manchiego (sp). Maybe twl pounds. I have a 22" WSM but seems like overkill. I also have...

Thank you

SJ, just a q for clarification. When you say, "with the bottom completely filled with charcoal", do you mean the ring or do you pull the ring and really "fill the bottom "? Just curious. Thank you.

Thanks folks. Appreciate all the suggestions.

Thanks, Rich. That's a great suggestion. I probably have around 50 - 60 chunks so I can afford to experiment. Oh darn, I guess I'll just have to force myself to smoke something. 😃🤗

I cut down an apple tree last week. It had a nice straight branch about three inches in diameter. I cleaned off the bark and cut the limb into three inch rounds that I then split in half. My question is, how long do you think I have to let it dry before I can use it in the WSM? Do I need to dry...