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I've been cooking the day before, foiling, putting it in the fridge and then reheating the next day. The method was mentioned in a recipe for smoked brisket on epicurious.com. I think it is a great way to prepare slow cooks and now thanks to this group, I know why....tom

One reaston I keep the WSM is that the BGE does not have the capacity of the WSM with its two cooking levels. There is an extender which I just got, but it does not look like it will compete with the bottom grid. I am still getting used to the BGE, but I will keep my WSM....tom

I have both and lately I have been using the BGE. I find that it is easier to regulate the temperature and since I don't have a grill(I don't count my gasser), it is great for the high temp seers that you mention. I have not made any pizza on it, but I am looking forward to it. I still have...

I've never managed to get scallops "right". I finally gave up and brown them in a frying pan and finish in the microwave...tom

When we were visiting friends in Arizona, we noticed some large pecan groves. I wanted some wood, but the office we went to said no. There were piles of pecan shells and they said we could take what we wanted. They even provided a box. I finally used some of them last week when cooking...

This is probably heresy, but it has worked for me. I start at 6am the previous day and then cook all day until I get the magic 190. I then wrap them in HD foil and put in the frig. The next day, I do not unwrap them. I put them in a 350 oven for 30 minutes. Works every time and I have...

Chris...fantastic job...I don't know what else there is to say. I have tried in the past to stack charcoal in the starter, but gave up. I will now try again..thanks again....tom

I still have 100 lbs of the old stuff left. Has anybody tried a mixture of the old and new in order to extend the lifetime of the old? I have not tried the new stuff, but from what I read, it may be ok for grilling, albeit more expensive....tom

Had a whole brisket. Half was cooked following a recipe from Epicurious.com called: My Mother's Brisket. This always turns out great. The other half is in the brine and will be the corned beef on St. Pat's day....tom

Enjoyed the slide show. Kids look great. BBQ outstanding...tom

Josh...What did you smoke it with. I have a nice shoulder in the freezer and never thought of cooking it on WSM....tom

Thanks Paul. I'll keep looking. Traeger's main office is in Mount Angel, Oregon. This is my wife's home town and we usually visit the area in the summer. I think we will drop in next summer. I've never visited Traeger before....tom

I've been wondering about pellet smokers. Does anybody have any words about Traeger Smokers? I'll look into the ones mentioned here. Thanks...tom

That was interesting. I guess I've skipped over the part about looking for extras while preping. Thank's for the question...tom

My brother-in-law used to live in Eastern Oregon which is fine onion country. During harvest time, he would just drive along and collect what he called road kill onions...tom

I retired from the University of Illinois, a land grant school. They had an agriculture department that had a meat outlet for meat that was butchered as part of the ag curriculum. In particular, they had great fresh ham. I smoked a couple on my old Brinkman and I wish I could do it now on my...

Can anyone compare pecan chips with pecan pellets?...tom

Bryan S...How difficult is it to keep the WSM at 140?...tom

Well we don't live at 6000, but we are a little above 5,000. I also have to leave the vents open wider than the usual settings, but, some time ago, I had a problem with temp and ash build up. Jim Minion suggested a 50/50 mixture of lump and Kinsford and about a half dozen or so of lump for...

Kevin....Thanks a lot. I have always wanted to make brown and serve as there are usually only two of us. This will help a lot....tom