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Stogie's recipe calls for beef broth as an ingredient. I've also had pretty good results with beer.

Smokey beer? Dude. You are evil! Save me a pint, yah??

Bryan: Could you please provide a teaspoon/tablespoon equivalent of 15 grams of pink salt. I seem to have misplaced my scientific scale. Thank you!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Bo.: Hell yeah. Lookin' good there. I'm STARVING. Butt's still goin'. </div></BLOCKQUOTE> Brian: REAL Huskies come from Washington!

First, either burn the charcoal completely or kill the flame completely. Close all the vents and WAIT 2 DAYS!!! Just because the WSM feels cold and you don't see flame does NOT mean the charcoal won't flare up once it gets enough oxygen. Once you feel completely safe regarding this point...

I have a book that has construction plans and details about building a fire pit bbq. I have NOT built it! This is a maybe someday project. Building Barbecues & Outdoor Kitchens 2001, 144 pages. Sunset Books I got it from a hardware store.

I much prefer to brine my own bird. (Might just be me, but that sounds vaguely - inappropriate.) Anyway, with holiday season approaching, I'm going to have to make it a point to smoke 2 or 3 natural turkeys a month so I can stock the freezer.

That's WAY too much to pay for apple wood, especially in NY. Might I suggest you head upstate and drop by some of the farms. I'm sure they'll be happy to share some for free - especially after a nice wind storm. Any time you can get free wood , GRAB IT. There's no shortage of fruit trees in...

America's Best BBQ Joints Yet another list of the 13 best. Interesting but they skipped La Patio de Howlett.

So. The new WSM has a 22 inch grill - AND Wever already makes a 22 inch rostisserie kit for their other grills. Shouldn't the 22 inch WSM have rotie capability? Is it too late to request this attachment/add on? Anyone else wanna chime in on this?

Thanks for the quick response, amigos.

Hey! I also requested this addition to Cooking Topics! No pressure or anything, Chris.

Chris: Can we please add the "High Temperature Brisket" method to cooking topics. I found several references to it with the search function, but haven't yet found the explanatory article. Thanks.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jefferey: I got 2 40 Lb. bags in mid summer at local cash and carry for $11 a bag on sale and the stuff is working great. No off or weird flavors or...

If cooked on a turkey stand, just leave it on the stand. Loosely tent some foil around it, stand it in a cooler or box that will barely fit and immobilize with some loose towels. Drive carefully.

Ouch. I had to toss a turkey under similar circumstances. Hurts, don't it? Anyway, I've had food poisoning. Twice, in fact. It's not a joke nor is it fun. Why risk it? Meat is cheap. Health is not. I say toss it. Sorry.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lance: I am going to pick this book up but was wondering if there is another book that would help someone who wants to start another hobby? I was hoping...

The good folk over at egullet have a 98(!) page gold star thread devoted to the book Charcuterie As wonderful as the book is, I suppose only the most rabid fans would pursue all the thread pages, so the mods have kindly indexed it for ease of use. Here are some WSM related topics...

Happened to check the meat aisle at Albertson's and Jenny O Natural Turkey was there; $1.29 per pound. Looking forward to seeing a price drop as we approach the holidays. Just wish I also had a brand new Bullet 2.0 to work out on!!