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WSM Custom Sausage

The Smoke Pistol FYI

http://www.salon.com/mwt/feature/2008/07/08/making_bacon/print.html To print this page, select "Print" from the File menu of your browser Belly of the beast So why do I cure my own bacon? Because it's fun, it's easy, and loving food is different than loving the food that you make. By Rebecca...

It's just like cooking on an Ugly (or Big) Drum Smoker. Google will yield a video on cooking with a UDS. I've cooked without the water pan on occasion. I've not noticed any discernible taste difference, but is certainly a lot more aromatic. Temperature control is a lot more challenging as...

TRY THIS!!! Scottish Egg

Weber's Download Page “My Weber Grill” Song: By Rockin' Roger's Soul Revue Featuring The Briquettes Because grillers need an anthem too... Free Download (4.5 MB, MP3 format) "Right click and choose 'Save Target As' to download the song"

Bryan S. Exalt for the chipotle mayo recipe. Goes REAL good on sammiches!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: Let's review: Fire dept, police dept, spam, brew and bbq. Sounds like a successful party! </div></BLOCKQUOTE> What he said!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Grisham: Where is B E Meats? I'm probably just looking for bags of peach..not much storage, and have a buddy who gave me some alder as he cleared...

B & E Meats I seem to recall I paid about $20. However, you can find plenty of free wood if you look around. Lots of times, it turns up on craigslist as u-haul, u-cut. I stocked up on fallen alder after the '06 Christmas storm - found it knocked down and dragged it on home. ALSO: Posted...

Dave, those are some happy looking boys!!

I bought a 40 pound bag of peach last year. Immediately upon opening, I found an infestation of cerambycid wood boring beetles. These were slow moving critters and NOT termites. I parked the bag outside so they would disperse, which they indeed did. The wood did not deteriorate...

lazarri mesquite lump is available at Cash & Carry stores; 40 pound bag is about $12.

Chris: Given the larger grill size, one would expect heavier loads. Shouldn't Weber consider reinforcing the top grill as they do the bottom one? Also, might there be a WSM cookbook in the pipeline??

Pit Roasting a Whole Pig Thread I also hear cool things about the la caja china. Maybe you can rent one???

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jefferey: Mr. C Howlett, You have to try Pig Iron BBQ if you think Pecos pit is good. Go get a Lb. of Brisket and take a little extra sauce. Man that...

IMO, "BBQ Snob" is a COMPLIMENT. A refined and educated palate is a wonderful thing. As far as Seattle goes, quality Q is rare. Pecos Pit BBQ would head the list. It's a BBQ stand, not a sit down restaurant. Rain, shine or snow, it always has a line come lunch time. There are picnic...

Grates wide open? Full burn? 14 pounds? No water in the pan? Probably around 2.5 - 3.5 hours depending on ambient temp and wind conditions. Just get that internal temperature right 165 - 170 degrees. Let it rest for awhile before carving and enjoy.

*Couldn't wait to share. Fingers still greasy.* So, I'm still working graveyard shift. On my off "days", I have to keep the noise down so as to avoid disturbing my neighbors. I've exhausted my Xbox appetite, so what else is there to do? Smoke something. I happened across Chris' article...

So how did this work out for you? Personally, I'd be more inclined to try the pit method than the Ranch kettle, but that's me.