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I have the Cajun Bandit door. I still get a little smoke escaping around the door but I don't care. The original WSM door was really leaky after 3 years of (ab)use. I got the upgrade for aesthetics as much as anything. I also got the stainless charcoal ring. It's pretty sweet too.

We have a local sausage makers/charcuterie store in Houston. I noticed today you can also get it from sausagemaker.com.

Good job. Fine looking brisky.

Fine looking turkey. Congrats.

I agree. I always forget that to get to the higher temps I need two full chimneys going plus some additional fuel. It ran 325 to 350 for most of the cook so it indeed worked out. The meat above the fat line was generally more done than the center but not overly done. You can kind of see it...

I have heard of these piggles you speak of but this is my first look at pictures. Wow they look great.

Beautiful looking plate. Merry Christmas!

I had my parents over today for Christmas lunch along with my wife and four kids. We gave the Standing Rib Roast a run for its money. I bought the roast on Saturday and aged it in the refrigerator until this morning. I set it out on the counter when the kids got us up to open presents...

I went back and looked at my logs. When I first got my WSM, I really struggled keeping the heat down. With 3years of consistent use and no power washing, I find that it goes up more slowly and holds a bit better. To get the really high temps, I have to set the grill grate up on the 2nd...

It's been a while since I posted up on this site (for which I apologize). Good night! Those are some really creative and well executed loins. Great job folks.

Thanks Chris I did see the butterflied/salted recipe. Just didn't know if brining, etc. would influence the decision. Appreciate the comments and the great posts by others. This has always been a very informative site.

Hello all and Happy Thanksgiving, I am planning to do an apple brined turkey for Thanksgiving. I have had good luck spatchcocking chickens and cooking them on my WSM. I feel like the spatchcocked bird cooks more evenly. Any reason why I should or shouldn't spatchcock the turkey? I would...

I frequently cook brisket using the high heat method and my technique is generally as follows: 1. I put about 15 pounds of Kingsford in my charcoal ring and dig out a coffee can sized hole in the middle. 2. I bury about six fist size chunks of pecan or post oak in the kingsford maybe more...

I throw boudin on my WSM frequently. Just cook it til it is heated through. I usually give it 45m or so when cooking at 250. Nice thing about putting in the smoker is that you get a nice color on the casing without the casing splitting. Likewise, the smoke smell and flavor really gets...

Ron, I ended up liquefying the tomatillos and the bacon together in the blender and while it was tart, smoky and bacony as I had planned, it was a very unsightly oatmeal color. I then took the bacon off the jalapenos and liquefied them. I added some EVOO and some sour cream. I added just a...

Making tamales is a favorite part of the Christmas season in Texas. I went a little off the map today and tried to make some on my smoker. I set up the WSM with a full water pan to keep the temperature steady and to provide some moisture. I put my dutch oven on the grate with some ground beef...

I am going on a Father/Kid campout in a couple of weeks and volunteered to cook Saturday night dinner. Looks like we will have 10 adults and 15 or so kids 10 and under. I am going to take my 22" WSM with me and cook moink balls for the kids along with some hot dogs and corn-on-the-cob. I may...

Earlier this year, I baked some Sausage & Green Chili Kolaches in my dutch oven. I have been working on the recipe, particularly the dough and have the following status report: 1# of Jimmy Dean Regular + 1 can of Ro-Tel diced tomatoes & green chiles (drained) + Sharp Cheddar Ready for...

Ray - Thanks for the comments. Very helpful.

I got a rotisserie ring and all the fixings recently from Cajun Bandit and gave it a go tonight on the Weber Performer. I marinaded a 4 1/2# bird for approximately 8 hours in a garlic, paprika, cumin, lemon juice marinade meant to replicate some of the pollo a la brasa I have eaten while...