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But a Thermapen is great for flipping meat after you check the temp.

Back on the Grilling Forum there was a post on the Dizzy Pig breaded wings. I said I tried it and it was great. Next was breaded thighs. Thank you Chris from Dizzy Pig. Fried chicken on the WSM. 10º outside. Open vents all the way. Top rack. Foiled pan. Started skin side up. Flipped...

I have two SJP's. One that is used almost every day and the second still brand new. And yes, maintaining temp is a problem and I plan on doing the mods (once I locate a unibit). I have been experimenting a little lately and with my last cook was able to maintain a higher temp for much longer...

Just curious, has anyone with an Amazon estimated delivery date of between Jan 16 - Jan 28 either received their WSM or received shipment notification?

Another vote for parchment. Couple of things though. Poke some holes to allow for drainage of the drippings. Also, parchment paper can catch on fire. Happened to me after I took off the meatloaf and didn't replace the lid immediately. Was that ever fun putting out the fire. Remove the...

This recipe ingredient converter has worked great:Converter

Just an FYI, I was going to use for a 16# turkey for Thanksgiving. The lid is too short for the turkey. Ended up using my kettle.

Hate to bump this, but would really like an answer from any butchers out there. Thanks - Dan

Just a question as to why certain packers have a slash mark on the flat portion. We use packers for competition and more than once the slash mark kinda ruins our presentation. A couple of times the slash runs with the grain and its about 1/2" deep. This past weekend at least the slash ran...

Picked up a couple of bone-in breasts tonight. Will start experimenting tommorow. I do have a source for organic free-range here which I will be contacting. Just do not use him for thighs because they are toooo big. Plus lots of fat. Should be OK for breasts though.

We do brine our thighs with a few twists. So far they have been doing very well, if we can get good chicken. Just brainstorming for tidbits of info.

8 - 10 hours in the rub for ribs is way too long. At home I put rub on right before they go on the smoker.

Looks like we have to learn how to turn in award winning white chicken meat. In all likelihood will be BBQ'd on a Backwoods, but hoping for some ideas from our WSM friends. Thanks - Dan

Wanted to post back sooner. Just finished Princeton comp. Thanks everyone for your answers to this. I was looking for adding fruit and Kevin, your link to Shawn W will definitely help. If I can find it I will post my recipe for cranberry (we are in the nation's capital for cranberries ya...

Thanks for the comeback Joel. The basic jelly isn't a problem. It's when I start using different fruits. The sugar content is different between sour (cranberry) and sweeter (pineapple)for example.

Hey Kevin. Last year around this time I was asking questions about jelly setting up. You helped me with the cold spoon test. You said you had a few recipes. Could use some help. Have some japs and hot Hungarian. Starting to turn red. Usually make cranberry and rhubarb. Would like to try...

Can't wait. Just need to locate some 24" aluminum foil for the water pan.

Are these loins still in the cryovac? Tenderloins usually come two in a package and looks can be deceiving.

Our Ace Hardware has four in the box. Going to pick up a couple for my brother. I bought a backup a year or so ago that sits in my garage unused in the event my original peters out.

Use all three of their rubs. Wished their freight cost would be lower. But, wooster on brisket, mustard on butts and no glue on ribs. Good stuff. Hesitate to use in competitions though. Too many larger pieces that need to be cleaned off the meat for presentation purposes.