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Got about a 5 pound boneless pork loin and we're going to soak it until the day after Christmas in brine with Morton's TenderQuick and cane syrup (maple isn't normal for us in the south), then will smoke it on the WSM in our effort to make a "cured pork loin" or smoked pork chops in our lingo...

If you primarily want just turkey flavor, rub it with olive oil, salt and pepper. I lay bacon strips across breast and attach with toothpicks, but I don't know if this causes you to lose any juice or not. Seems that it would. I haven't tried it yet, but Keri Cathey's method of starting it...

Thanks, guys. Will bring some home some washed masonry sand and try it the next time I use the WSM.

I have yet to try the sand, but would like to try it. When you use it, do you use the Weber water pan or a Brinkman pan? And how much sand do you use--full pan?

The little wire stand/hanger that came with the Maverick seemed a little close for me when hung on the WSM. I was afraid the transmitter might melt if I messed up and got my grill temp too high. That and the fact that the little hanger lets the transmitter fall over to the point that you have...

Doug--Did not see your reply in time--pulled it at 170, let it rest for a short while, then pulled it, put Sonny's Sweet on it and plopped it in the fridge for samiches tomorrow. Still learning, but we're trying and enjoying the WSM. Thanks again for the timely help. Tom

Thanks, Doug. You must have a photographic memory to remember all of the previous posts on topics. My hat is off to you,sir. (This isn't the first time you've helped me.) Will stay up and pull it or refrigerate it. Thanks again. Tom

Looks like my pork butt hit the "plateau" and is not gonna be 190* until about 11:00 tonight, and just might have to be pulled in the a.m., if that is an option. When I take it off, should I foil it and leave it on the counter overnight or put it in the fridge overnight? Tom

Did half of a bone-in pork loin (about 6 lbs.) last Sat. after brining it for three days. Took it off at about 160, foiled it, and let it sit for about an hour. It tasted like smoked pork chops and was quite juicy--we celebrated. Took some to work Monday for lunch, and when nuked it tasted...

FRANK MCCALL'S BRUNSWICK STEW RECIPE (MAKES ABOUT 3 QTS.) 2 LBS. COOKED MEAT (CHICKEN, LEAN PORK, BEEF--DICED,PULLED, SHREDDED OR GROUND) 3/4 QT. POTATOES, COOKED AND DICED (OR CAN BE GROUND--OR A MIX OF THE TWO) 1/2 LB. ONIONS, DICED (ABOUT 1/2 OF ONE LARGE ONION) 1-#2 CAN WHOLE KERNEL CORN...

Russ-- Would be great if someone could come up with something that you could spray on the membrane in advance which would loosen it. (Something to think about.) My membrane remover starts at the end of the slab (the tips) away from the backbone and loosens the membrane with her fingernails...

The majority rules!! I'm convinced!! Now if I can just get some of them. Paraffin, huh? Just for kicks, anybody ever try to make one? They wouldn't be about the size of an ice cube, would they? Tom

Russ-- For the same reasons you express, I've started buying St. Louis style (in cryo) and we've been pleased. We like the Smithfield brand best, but also have gotten Hormel and Morrell brands. I find them here on sale for $2.50-2.99 per pound, and we don't do anything but take the membrane...

Bob-- We still have a few Piggly Wiggly's around in the Southeast. Had a few Hoggly Woggly convenience stores around here for a while, but they seem to have pretty much played out. Tom

Being rather new on the block, I wasn't going to say anything, but while searching for a source for the Weber starter cubes, I ran into a site which said that the cubes were "better than charcoal lighter fluid--but not by much". While I trust those who express their opinions and experience on...

Where's the best place to get the starter cubes? Amazon? Tom

I actually was surprised by the difference. I thought that by the time the charcoal was burning good, the fluid had burned off or they wouldn't let them sell the stuff. Live and learn, huh? Ed & Bruce--thanks for the tip on the Weber Starter Cubes. I'll try them. Jason--I've already ordered...

Over twenty three years ago when we first got married, my wife and I got our first Weber Kettle Grill (22.5") with S & H Green Stamps. We've always started our grill with charcoal starter fluid--I must have cooked a thousand steaks that way. When I ordered my WSM, I also ordered a charcoal...

Wife wants to try a boneless pork loin on the WSM. Can anyone advise us how to cook it, or will it be just too dry without the bone? I think she is picturing the outcome to be something like what you would get boneless smoked porkchops from. Any advice would be appreciated--yall haven't...

Mike- There are lots of us who are learning, and I don't know of a better source to learn from than this bunch of folks. I was amazed that I could have a question while at a critical point in a cook, for example "it is now at 172 degrees, is it ready??", and have someone like Jim Minion...