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There is a recipe on epicurious.com called Barbecued Texas Beef Brisket. I did it a few weeks ago and when it reached 180, I followed the directions, foiled it, and then warmed it up next day. It was great. The only thing I did not do is mop it every two hours. That's a lot of work as you...

Going to bring my reading glasses when I shop. The ribs did not taste right. Never again,,,tom

I did not know there was salt in the enhanced pork. This explains the ribs we had yesterday. I bought the enhanced by mistake and they were salty. I could not understand this as I had used the rub before. Thanks Chris

Don't set it down on the oil drip pan unless you want to have burn marks. I have a nice circle where I set mine down. Now when I use the Minion method I fill the charcoal ring and then light the chimney on top of the unlit charcoal and when the chimney is started. I dump and then spread the...

Kevin You are right it is the Minion method using saw dust. They have 4 recipes. One is for Dry-cured bacon and it calls for 6-24 hr smoking. Now if I can only find some pork belly. Other recipes such as for Pork Butt bacon or smoked pork loin call for overnight smoking. I was thinking of...

The half cup that was heated on the hot plate before placing it in the smoker is smoldering and will spread. It is blackened and will contain some glowing embers. I have a Big Chief smoker from my pre WSM days and plan to use it to get the sawdust smoking and then placing it in the grill. As...

I was looking at my old cookbooks and found one published by California Culinary Academy with the title: Barbecuing, Grilling & Smoking. It was published in 1988. What I did not notice in my pre-WSM days was that the smoker they were using was a WSM. There is a section on cold smoking. They...

Actually Susan, I like Paula for the reasons you listed. Who knows, some day, when you least expect it, I may buy two dozen krispy kreme donuts. I haven't had one yet, but when you begin you might as well go all the way...tom

I notice nobody mentions Paula. Anybody who has a recipe that has as a main ingredient 2 doz Krispy Kreme Donuts has to be from another planet....tom

I have always used the sausagemaker, but here is a site that looks interesting for sausage recipes....http://home.pacbell.net/lpoli/index.htm

You bet. Thanks for your help, Jim...tom

I posted a note detailing my troubles at our altitude. Jim Minion suggested that I use a mixture of lump and Kingsford and start with a half chimney of lump. I did this and it was great. The brisket took 14 hours to reach 180 and I declared it done. I then wrapped it in foil refrigerated...

I was worried about the amount of ash I was getting in a 6 hour cook. Jim Minion answered my cry for help as I want a 12 hour cook for Memorial day. He suggested filling the ring with a 50/50 mixture of lump and Kinsford and then starting it with a half chimney of lump. Have not done this yet...

That's a good suggestion. Thanks...tom

I cooked some beef ribs yesterday. Using the standard startup, the temperature went up to ab out 300 and after a half hour started dropping. I had to open the vents and managed to keep the lid at 240 adjusting as the day went on. I really have to keep a log and will do so in the future. Is...

It was Duracell. When I received my Nu-Temp, one of the units was not working. The manual on-line mentioned the problem so I got some Radio Shack batteries and the unit works fine. I emailed Nu-Temp and said they should mention this in the material you get with the units. They replied that...