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Salt the fries. Taste the meat! Going to check my blood pressure now, JimT :D

The outside of a WSM does not get hot enough to catch anything on fire. On cool, breezy days, I'll quite often simply wrap a beach towel or something similar around it, much like you would a shivering child getting out of the pool. JimT

A "circular bone in the middle" sounds more like a pork shoulder arm steak. A whole different beast than a loin chop, and I'm thinking not so good for grilling. Jim's suggestion to brine them is a good one. Otherwise, try a long slow braise. JimT

We'll probably have leftover ribs from Saturday night, and maybe some Deviled Eggs and a salad. Shoot, you never know around here, the ribs might be gone, and we'll have creamed eggs on toast! The long shot here, is that my buddy Bill will invite us over for that turkey he says he's going to...

Hey Becky! Could you explain in a little more detail your thing with the tortillas on the steaks, and how it helps make them tender? Thanks, JimT

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Can't even imagine. I will not eat ribs sauced during cooking. Can't even look at them. </div></BLOCKQUOTE> Kevin, Kevin, Kevin, You need to...

Good job, Bill! I did a smoked meatloaf shortly after I got my WSM, and have never gone back. JimT

I vacuum pack mine, and as others have said, let it sit in the fridge for at least a week. The flavor really mellows out. JimT

Strip loin roast. JimT

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">,,,,,Makes me wonder a little though, was it done enough to be safe? mitt </div></BLOCKQUOTE> It's been almost 24 hours now. How do you feel? JimT

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Geir Widar: ...... I like my meat to taste like the meat of the animal it was made from. Apart from salt, and maybe peppers I like to add other flavors...

I've been using one of these for years. Works great, and can serve an alternate purpose! JimT

A few people on this and other forums have admitted to adding a little liquid smoke to their sauces. I have never heard of anyone using it for any other purpose. JimT

Weight Loss after cooking???? Heck, I usually gain a few pounds!! JimT

30 to 40 minutes of burn time is all I get out of my SJ silver. Beyond that, and the fire has died down too much. There are times when I finish the cook and just let it go over night with all vents wide open, and have unburned (cold) charcoal in the morning. I gotta say, though, it's my go to...

Call Weber! They're nice people. JimT

Good question Ron. I've been wondering the same thing myself. When I bought my WSM in 2005, I way overestimated the amount of wood I would use. As a result, I still have a pretty good supply of local apple, cherry and two kinds of oak that I chunked up at the time. Several things have changed...

Flats are all I do Luis, except mine are from Sam's Club, not Costco. I wouldn't think there would be any difference. Basic high heat cook, they turn out anywhere from good to excellent. JimT

Don, Here are a bunch of notes I've compiled from other people's cook posts as well as my own experience. Look them over, and see if you get a feel for what you are looking for. JimT ========== Larry Wolfe: 11 lb. roast, room temp for 1 hour, 200º, 128º internal, 6 hours Jim Minion: 5 -...

What's your idea? JimT