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realize this is a bit of a stretch but do you have any birch lying around? failing that i'd say Keri's got it right. As you go up that ladder though I 'd use less and less wood.

Don't worry about the cold temperature. Wind is your enemy. Build a good windbreak. The temperature will take care of itslef. If it's damp you'll have a little more difficulty getting up to temperature (more lit coals please) and you won't be able to reach a higher temperature...

Well go smoke 'em Adam, we'll exchage finished product. Then you can report back to the board on how some of the more exotics I'm doing fared.

Kevin, Good luck to you and your crops with the huricane. Well... turns out I was wrong about the husks on the red ones. There's no way these are tomatillos. In fact now that I think about it they look a lot like Hungarian Cherry peppers. The only thing that has me thown is how...

Yeah but the pork fat dripping onto the brisket makes an excellent baste.

Hey Kevin, LOL you're taking about citrus crops. I'm bringing out the down vests. Anyway, I've never seen anything like them before eitehr. They have a husk like a tomatillo but they're red. I picked up a bunch on the assumption that red = sweeter. We'll see.....

Yep. Works great. What I do is throw the peppers in with some cider vinegar, water, ketchup, onions, garlic and something else I'm forgetting right now and simmer them for about 2 hours. (the peppers need to be very soft.) Then I put them all in a blender and puree. Strain the seeds and...

No, not yet. It was too windy last weekend. Maybe I'll get a chance this weekend if it doesn't rain. I'm doing a mess of peppers anyhow. Thought I'd give this a whirl. Plan to char some of them first and take off the skin. Will leave the rest skin on. I'll post some pics of the red...

If you tried it during the 1960s it doesn't count. Seriously. Gonna be doing a whole bunch of peppers either tomorrow or next weekend and have a bunch of red and green tomatillos. (At least I think the red ones are tomatillos.) Anyone ever try smokeing them a la smoke dired tomatos...

Well, Here's a couple of basics. Apologies if you've already been through these. First, is your thermometer calibrated properly? Boil some water in a pot. Put the tip in the water. does it read 212* F or thereabout? When you say all vents are open how about your top vent. When you added...

Interesting ideas Kevin. I was thinking about taking the smoked / poached fish and serving it on a bed of cooked spinach heavily sauced with the poaching liquid. Sort of like a white (chaved) borscht w/smoked fish. If I do I'll be certain to repost in recipes . We may be getting a little off...

Yep. And you'd be amazed how many of them we catch off the north shore as well. Generally what I've done is hit the blues with hot hard spices and seer them. "Blackend Bluefish". Gotta admit. this sounds really interesting with the milk.

Will do Adam, hopefully next weekend. BTW, SW CT. Fairfield county by any chance?

Thanks guys. Frankly, I'm not really sure what my tree guy was trying to describe other than what I wrote above. I'll cast out some lines with the fishing community (no pun intended) and see what comes up. Kevin. Your idea about serving the fish in plate of milk makes sense to me now that...

No this is not a joke. I'm having some work done on my trees and I was talking with the arborist about letting me have some of the wood he gets from his jobs. No problem he says. Lots of oak, hickory, apple, cherry, maple and beech. Beech I say. Hand't heard of smoking with beech. He says...

sliced them in half. gonna mix in some habaneros next time.

Smoked a batch 2 weekends ago. Smoked them for about 7 hours between 175 and 200 using pecan. They came out great. Ground some and used them dry. Took about 10 more. put them in with a cup of cider vinegar, a couple of sliced garlic cloves, some onions, a cup of ketchup, and about two...

I found it difficult to come by and a little expensive last winter up here. This year I've been stocking up.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rich_S: Just an FYI - The best ribs I've ever made have been done on the bottom grill with a couple of butts or a brisket above. The fat renders and...

Dave, Did you mean to say your temp shot up to 275 overnight? A couple of questions: If you're using a water pan how much water's left in the pan? The water acts as a heat sink and can dampen some of the temp. fluctuations. I also believe you're about 10 hours into your cook. You're...