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Thanks guys. I'm looking forward to this. I like the no temp check aspect and the time frame. Although I may miss that look of awe I get when I tell people that the brisket took over 12 hours to finish. I guess I'll have to settle for the look of awe I get when they taste it. Kevin, did you...

I plan to try a high temp cook in a couple of weeks. Being that it's a bit cooler this time of year, the thought of not having to worry about starting late at night etc has some appeal. Looking through some threads on this, I gleaned the following from a discussion Kevin Kruger started: -...

Which reminds us of this: LOX Fire starter

There's a guy in our area who does this - no bull about being "excess". He lives in the area and I think he does it for a living. My boss has purchased from him. Last time he came around, I gave it a shot. Although the price per pound for the assortment was OK (about $4), I can't say I'm very...

Well if your WSM arrived in good shape and you got it assembled OK, then there should be no problem with an overnight cook. Sounds like you've got experience - it can be nerve wracking the first time out. Follow the instructions for the Minion method and Mr. Brown Charles linked to above. If...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shiloh: Does anybody put water in the ceramic dish? I know it wouldn't hold much but maybe just to keep the moisture level up a bit...

Doug, I saw them at a nearby retailer just a couple of weeks ago. Are you thinking of the same place?

I mentioned in my Smoke Day 2007 post that I made this recipe from Steven Raichlen: Green Lightning Shrimp It's always a hit when we make it. I make it without the skewers. Instead, I use a grill top basket/wok thing and just toss the shrimp - with two pounds, I did them in two batches...

Maybe John could post a picture again. I thought they might have been in the Mods section.

Might want to consider just UPS'ing the stuff ahead, if you've got enough time.

Hey Greg. Although I don't have the book, I know there are several members who do praise it. Do a search on Charcuterie and you'll find a few discussions that reference it. It sounds good to me!

That's some cool stuff. I want to come play at your house.

Yeah, caught that one a little while back. Love Snopes. Raw Pork and Coke

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris: I seem to recall that the bags do well up to about 175 - 176 according to the manufacturers intsructions not at boiling point...

We should have Chris link to this in the Cooking In The Wind, Rain & Cold section. Anytime a newcomer asks about smoking in winter, we should point them to that picture of the 40 below reading on the thermometer.

My ham - spiral sliced was a success. Tasted great. That extra kick of smoke added to the already cooked smoked ham was good. Maybe I should have reserved a slice or two before heating to compare. The glazing process was fun to do with the torch. Next time I think I'll go even farther with...

Cooking Check the cooking section - scroll down to the Pork topic and you'll find the topics on ham. I'm thinking of trying it too. Good luck!

What Al said.

Kind of funny huh? No "Boston" butts in Boston.

Smoke And Spice was my first BBQ cookbook and got me into this thing of ours and Raichlen deserves respect but, hey, who you gonna trust?