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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jarrod Igou: Yep, my local Sam's cuts them up the same way.... 2. If you want a bunch, you can buy an entire cryo bag of uncut roasts. GOOD STUFF...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: Jim, I will be interested in your efforts. It seems mincemeat is only carried at this time of the year by many grocers who often struggle...

Yep, the Cowboy Smoke Wood is just fine to use. I buy the Hickory and Mesquite from Lowe's all the time. The lump I'll keep quiet about though.

Sounds good to me Bud. I always do a sweet and sour sauce with pineapple, peppers and onions for them, but your recipe sounds mighty fine. Any pics?

S, mine never really got all that firm/hard, but they did tighten up some/little bit. But you should be able to see a big color change to the belly. It should have turned a deeper reddish color. I'd say smoke it up, you are good to go.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad W: Making this Sunday. Does the coffee brand matter that much? I'll probably use Eight O'Clock instead, no Yuban sold here. </div></BLOCKQUOTE>...

Ron, great mixer, I love mine. Buy yourself a $15.00 electric coffee grinder that you only use for gringing spices, and chile peppers. It's all I use, and does a great job.

Mincemeat pies are huge here in Amish town. In the recipe where it says 1.5C of Brandy, AJ, Cider, or Beef stock, you should use Brandy as that makes it Authentic. Jim, your pie looks fantastic.

I use my WSM as a grill all the time and for many years now. I've had my thermos pegged at 550º many times over the years and they still work just fine. Not saying it's a good pratice to do, but I never had any problems so far. YMMV.

Jason, the temp outside isn't really a big deal, it's the wind you have to worry about. If it's pretty calm out, you shouldn't have to add any coals during the cook. Just load up the charcoal ring with as much unlit as possible. HTH

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ED T: the only time you can really ruin them is by using it to grind meat, </div></BLOCKQUOTE> I use my KA Mixer all the time to grind meat. If you use...

Why do you need to shovel in lit coals to the WSM

Pull the loin at 142º internal cause you'll get carry over heat to take it past the 144º internal safe temp for pork. If you cook it to pull it, you better have tons of gravy or the like, so you can swallow the meat.

I stopped using water 6+ years ago. I use nothing but the stock WSM water pan covered in foil, about an 1" or 2" off the inside bottom of the pan. Water is used as a heat sink, to help keep the temps low, nothing more. Using water adds nothing to keeping or to help keep the meat moist.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays: Sounds like he has a "Ready to eat" ham. I hope... Bill Merry Christmas </div></BLOCKQUOTE> Yeah, that would splain it! I was thinking...

If you are cooking a HAM, you better be cooking to a higher temp than 125º. Pork needs to be cooked to at least 144º to be considered safe. 125º internal temps are for beef, are you sure you didn't confuse something somewhere along the line???

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jack Straw: I would guess it would take closer to 4 hours </div></BLOCKQUOTE> I agree, At least 4 hrs. I'm doing a 7.5 lb rib roast tomorrow and I'm...

And how! When I do use Paprika, I do use Hungarian.

I can't freaking stand them. Maybe if they got a room before they shot each episode would help, but I doubt it. It's sickening watching them play grab Azz on TV. A cup and a half of paprika I wont eat that much of that crap in my whole life let alone putting all that in one batch of rub...

Med speed yes, use masking tape yes, also use some lube of some sort. WD, or oil to help with the cutting. As far as the thermo goes, I'd replace it with an Ashcroft, but that's just me. Ashcroft all the way.