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The flavor is a rather mild and pleasant tasting smokiness. A longer smoke time or stronger woods (i.e. hickory, etc) would impart a stronger smoke flavor.

Sunday was smoke cheese day – 23 bricks on R4D4. This included Baby Swiss, Colby, Cheddar, Monterey Jack, Mozzarella, Gouda, Edam, Provolone, and Havarti. Did in two batches with each one taking about an hour and a half. Just foil in pan. Some pictures: Ready to Unpackage Apple Wood for...

Took a couple of pictures yesterday. With winter coming on I have tarp put up on three sides. Night Time Shot Partial Day Time Shot. Dan

Should work fine. I've used my 18 when temps below zero and have no problems maintaining temp. I don't use water in the pan - just aluminum foil. Keep her out of the wind. Dan

Use Tenderquick in your marinade.

I'll have 8 butts to put on this evening. Six on the 22 and 2 on the 18. Can't wait. Dan

Made jerky a couple of weeks ago on my 18 WSM. I have a slightly different approach than described above. For meat prep follow as Paul stated. For jerky I do not use water in the pan. Tried it once and it just puts out too much moisture to dry out the meat. I use the foiled pan (also for...

First try at linking a prior post. Here's the one I did to fit inside the 22" ring. Works great. http://tvwbb.infopop.cc/eve/fo...?r=51610504#51610504

What Rick said. In response to Bryan's comment the only issue I see is if you are smoking something extremely fatty (i.e. butts, briskets, or pot roasts) the foil balls add some support to the foil layer if the pan fills up with the grease. This is especially true with the 22 pan where I have...

As Jon said your cook time should not vary much from the standard 6 hours. I do not know if you wrap your ribs, but doing 12 will definitely add some time to your cook. Also be aware that opening the lid (based upon my experiences so far) for spritzing, wrapping, saucing, etc. will bump up...

Just did 50 last weekend, but did take two batches. Banked the lit coals on one side (3/4 chimney worth). Placed ABT's as many as I could fit (probably 25) on the indirect side. Allow the bacon to render a bit and then start moving ABT's over direct and then add new uncooked to the now vacant...

Hey Paul. Welcome neighbor. I'm from Wisconsin Rapids. Will be going through Wausau tomorrow to pick up some meat from Sam's. Dan

My bro has been buying these things down in Northern Illinois to make Italian beef. It goes by just "flat" when he orders. Around 10# or so and it almost looks like a small packer. I think it is the outer cut of the rear flank and probably also includes the tri-tip. It is boneless. Can...

I'm located near Stevens Point and what Ron is saying is pretty common around here. The pickles and peperoncini are stored in huge glass jars and probably been sitting around for weeks. And yes, they add juice from the jar using ladles to get at the juice as the jar gets emptier. Maybe a...

I also spatchcock most of my birds. While I have done two on a rack, you can probably fit 4 on each rack for a total of 8. You need to leave some space between the birds and I don't like to have the bird hanging out past the water pan as the direct heat will result in uneven cooking. Now last...

Having done enough high temp briskets now (20+) still can't figure out how Kevin's only take 5 hours or so. Must be that Florida beef. I'm usually always in that 6 - 7 hour time frame. I just plan my cooks that way.

Make some suet.

Did two 15# plus packers Wednesday for a feed for my boss' private club. High heat method. Double foiled pan. Used the large ring and filled with RO lump. At about the 4 hour mark the top brisket was ready to wrap. The bottom brisket still needed more time. Wrapped the top and put on the...

I just finished a cook for 50 guys. Did two 15# packers (sliced the flat and made burnt ends), 60 chicken thighs, 8 pork tenderloins and 18 kielbasa suasages. Just had enough meat. Probably could have done a flat to go along with the packers. Dan

High temp butts are good. Do them all the time.