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Wow, WOW cool find! How much did you pay for this thing?

Nice, that's nice.

I gave up on the crack-of-dawn smokes many years ago. Since the WSM is so stable I almost always smoke overnight if I expect something to take more than 8 hours.

Goin on 31 hours now Larry I hope they finished for ya!

I take it you'd say these are worth the extra ~$80 over CAB? For a special occasion anyway?

Good to see you posting again J. Nice brisket. You take one of those piggies home with you?

My Father in law has a traeger pellet grill and it's a joy to work with. No searing, though.

Might be my favorite thread on the internet here. Unfortunately the photos are broken but you can get an idea by google image searching "oh the beemanity" http://forums.somethingawful.com/showthread.php?threadid=2243176

This is what I mean, this is totally irrelevant. You can't blindly follow a time/temp recipe when it comes to meat cookery. It doesn't account for differences in starting temperature, differences in size/shape/cut of meat, differences in oven efficiency, differences in oven temperature...

The comments re-posted by Len really demonstrate a lack of understanding of basic cooking principles by the commenters. Cooking steaks from frozen works great for the reasons described in the video: you can put a hard sear on a frozen steak without overcooking the inside or even close to the...

Transglutaminase comes in powdered form and since it is "meat glue" it presents an inhalation hazard, but it's perfectly safe to eat.

Can you rig up a rotisserie?

Thats only relevant for special situations like dry curing or low slow sous vide. Cook your BBQ to proper temperatures and it doesn't particularly matter how long they take to get there within reason.

In fact the little bad things die off at 127.5F or higher. It's just almost instant at 160. This rule is WAY MORE important in reverse when cooling down for storage than for heating up/cooking. As there's no 160 temperature coming to kill anything that grew during cooling. Jacques Pepin, on...

Immediately. IMMEDIATELY.

Stephen you're right the skyline carries the skyline logo.

Wow, Tony. The screen-on-stone technique looks like it works great!

Skyline series I believe.

it's pretty hard to dry out chicken thighs. I'd just cook with medium or medium low direct heat, turning occasionally, until done.

Jeff, Unfortunately this is the rule and not the exception especially with turkey. The best I can do outside of thanksgiving (when stores expand their turkey product offerings) without going to a specialty butcher is the honeysuckle white breasts which I believe have 3% solution retained.