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Yeah, I know... I should have cut a little half moon in the door...

I contacted Ian at ProQ in England... his address is on their website.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Hutson: Tom, what does a Gator have to do with Tenessee anyway???????? You need to get a picture of a "Volunteer......." </div></BLOCKQUOTE>...

Le Creuset definitely rocks. I have the 6.5 qt dutch oven and another smaller casserole dish. I do have one of the Lodge porcelain coated casserole and it is also a quality piece. Time will tell. I also have a Le Creuset ceramic roaster that is a nice piece as well.

I know some of you have used the Caja China pig roaster. Does anyone have any experience with a similar product called Caja Asadora? It looks identical to La Caja China, but it's $100 less. Caja Asadora

I got it a couple of years ago from HSN. They don't carry it any longer. The brand is Anuka, and it's made in Australia. Try a Google for "Anuka Smoker". They are good about communicating. Try this link: http://www.hydraflow.co.nz/anuka.html

It does meat, too, Bill... But smoking cheese on this little thing is great. I use Candy Sue's pellets on this.

Lazy Man's Cheese Smoker... And it works great!

Well, I have trimmed a couple of pork butts that I cooked last weekend. I have probably 3 lbs of pork fat that I IQF'd and put in zip lock bags. Easy to IQF the fat. Just set them on a plate and once it was frozen I put in the ziplock. I'll grind the fat and mix it with the venison and some...

Bill, I bought the KA model a few months ago. Absolutely the best stick blender I have tried. If you get that one, you won't be disappointed.

Yesterday I received a set of ProQ handles direct from the UK. These are a perfect solution for handles on the WSM. The mounting bracket is curved and the handles hang down straight. The WSM cover slips right on with no problem. For those who might be concerned about the metal handle being...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Was lucky today at my butcher, as someone who brought in a deer last week for butchering decided they didn't want it. I picked up the whole thing for the cost of butchering ($50). This wasn't a huge deer, but I reckon I have about 50 lbs of various cuts. So I'm looking for advice on preparing...

Has anyone considered that the new WSM may work perfectly well with the old Charcoal Ring? Certainly would save lots of charcoal.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Merka: ... the last paragraph has the answer to why your electric cooker does not produce a smoke ring </div></BLOCKQUOTE> Ah, but the electric...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: Tom, what temp do you cook at? Does using charcoal alter that temp? You may be cooking at two different temps if the charcoal is burning...

Kevin, Yep, regular smoke wood chunks. Same as I use on the WSM. And regular K. I haven't tried lump. Steve, Paul, Randy, The smokette is a faily closed system, but not completely. There is a small vent at the top to release the smoke. No air inlet. I just thought it was strange that...

Hey Kevin, Yep, the Smokette has a contraption that sits directly over the heating element. I put unlit wood chunks right in there. I also put the unlit chunks of charcoal in the same place. I always thought the smokering was a function of the smoke and the meat protein, blah blah blah, but...

I have had a couple of WSMs for a few years now. Love them to death. I decided I wanted to move up, so I bought a Stump's Smoker. Huge mistake. I won't go into the details, except to say that I sold the smoker and didn't suffer too much of a loss. Next I bought a Gator Pit. Real Texas pit...

You know what... I need to weigh in here... I've been a huge fan of this forum and what Chris has done to promote the WSM and BBQing in general. Over the past years, we've speculated on what would be the perfect WSM. In all those speculations, the only one that makes any sense is that the WSM...