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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tony Weisse: Gotta love those Badgers, especially at home. Now the Packers are looking to make it a perfect football weekend. <HR></BLOCKQUOTE>Argh! Well, at least the pork turned out to be good.

Gotta love those Badgers, especially at home. Now the Packers are looking to make it a perfect football weekend.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bill Thompson: ... then finish them off just before the Buckeyes take care of the Badgers <HR></BLOCKQUOTE>Excuse me! Just what the heck is a "buCkeYe" anyway! A twisted version of a horse chestnut?!?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tom Barineau: I'm still hung up on the moisture--does the water in the pan contribute to keeping the meat moist or not? <HR></BLOCKQUOTE>According to many posts on this site, the answer is no. However, I...

Got the rub on 2 nicely trimmed pork butts, 13 lbs total. Gonna fire the WSM Friday night and have pulled pork and ABT's on Saturday. I can hardly wait!

Greg- Can't comment on offsets, but I did try to Q for many years on an ECB. IMHO, there is flat out no way to compare the WSM to the ECB. With the ECB I tried to use it once in a while because I liked the concept. With the WSM I have smoked just about once a week since I got it, and the...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Fred S: I may have come up with the answer to my own question. I was thinking he meant it wasn't physically possible. I'm now guessing cross contamination between raw and processed meat...

Like Jim said, go ahead and experiment with less salt. Kosher salt works well in most cases. I use it in rubs, but the grain size can be a problem. I find that kosher salt tends to separate from the rest of the dry ingredients as I shake my container. I also tried using a big shaker to put...

Just did some beef back ribs. I had just visited the local Indian grocery and wanted a reason to open the jar curry paste that I just bought. Wow! What a taste treat! Here's something I tried that really gave a nice twist to traditional sauce and it's realy simple, too. Ingredients: 1-2...

Wanted to try some beef back ribs after reading about them in Chris' article. The only ones I can find, however, are "split" ribs. I'll cook 'em up today, but any reason to alter estimated cook times, etc? Thanks!

Has anyone tried smoking boiled eggs on the WSM as suggested in the manual?

What Doug said. plus . . . I wouldn't bother with any flavorings in the water pan. At least not to start with. I tried this a couple of times with my old ECB and ended up with no added flavor. Stick with water or sand. Control the temp using the vents, especially the bottom vents. Leave...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tony Weisse: [qb]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tom: Add a good amount of lighter fluid to the water pan. You'll be smoking at 450* in no time <HR></BLOCKQUOTE>About 20 years ago I was listening to a local call-in show dealing with home...

Daniel, Here are a couple of tips that have helped me keep temps regulated when tending the WSM. First, keep the lid level when you remove it. This helps to keep the heat trapped in the dome. Do not add water unless you need to. Chicken is generally a short cook so you shouldn't need to add...

Good question. I've been thinking of doing these myself. I'd be interested in any comments on domestic duck since these are so much fattier than wild ducks.

I try to limit adjustment to only one vent. Basically, I'll fire up using the MM with all vents wide open. When within 20 degrees (about 30-45 minutes?) I'll close two vents completely and leave one wide open. The wide open vent is the only that I make adjustments to. This usually puts me on...

Randy, I'm not so sure that 2*12 = 24 when it comes to the available meat on a turkey. It seems that the bigger birds tend to have a disproportionately larger breast.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Rob B.: Very addictive, and very labor intensive. <HR></BLOCKQUOTE>Right on both counts. The first time I made 50 of them for an office party. Wrapped that bacon nice and tight. When it cooked, it...

Tom, I work right near that Fleet Farm. Can you believe it - Fleet Farm, Home Depot, and soon to be a Menard's within a two minute drive. This is what heaven must be like! Tony