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Excellent compendium. A great place to start educating yourself about food safety and sanitation. It is amazing how much that we "know" about food safety isn't. This TVWB has really opened my eyes on how to do things correctly. Lance

I heard that Academy Outdoors in Franklin carries a lot of smoke wood. I haven't been there but it might be worth a phone call since you are in Franklin. Lance

I have done this recipe before with different types of filling but the one that people go nuts about it Reese's peanut butter cups for a filling. I never peel the apples because I think it helps the apple to maintain its shape. Did you fully core the apple or did you make a "pocket" for the...

I made K Kruger's garlic soup recipe last week as a test run for my SO's Halloween coffee and it was amazing. My SO made it for her Halloween coffee. She had multiple requests for the recipe. If you haven't tried the garlic soup it is a definite must. People who didn't really like garlic...

I agree with Steve. I am only concerned with residual BBQ flavors after a salmon smoke but I air out the smoker for a couple of hours. After airing out the WSM, I have never had a problem with residual flavors. Lance

Larry, How do you normally use the spaghetti squash? I have a friend who just picked some up from a local farm but he and I have no idea what to do with it. Lance

Scott, I know exactly what you are talking about. I think the biggest ah ha moment and learning experience for me was when I forgot to pack a thermometer and had to go totally by feel. I had always strictly followed temp guidelines and had some trouble what some of the guys were saying...

John, I would definitely go for a packer over a trimmed flat. I have done both and found that a highly trimmed flat is pretty easy to screw up and a packer has more "give." With an over trimmed flat you really have to worry about the flat drying out. I agree with Brandon about trimming the...

I am going to pick this book up but was wondering if there is another book that would help someone who wants to start another hobby? I was hoping for a good comprehensive book that would help supplement Charcuterie. Thanks for the help. Lance

I am looking for a different salmon rub than the one Chris has in the smoked salmon recipes in the cooking topics section. Does anyone have any ideas? I am not sure what exactly what I want to try but I do want to try something new. I like the rubs in the salmon recipes but it is time to try...

Rick, I paid 2.49/lb for very meaty beef ribs. I would say that is a good price if they have a good amount of meat on the bones. Lance

Chris, Did you have to use different techniques with the larger smoker? Did it take a lot longer to bring the smoker up to temperature? I would think that with the increased volume of metal and the increased volume of meat, it would take slightly different planning and execution in order to...

JP, To answer one of your questions in your original post, you can leave the oak outside. Leaving the wood outside will help to season the wood but it should already be seasoned when you bought it. I would not store the wood on the ground. I would elevate it by using two 2x4s set on edge in...

Keith, What type of rib rack is that? How many racks can it hold? I am looking at the picture and having a hard time. Is it 6 or 7? Lance

Mike, Here is a link you might want to look at http://tvwbb.infopop.cc/eve/forums/a/tpc/f/4680069052/m...320052335#2320052335. I was only able to get small brisket flats for awhile and I would cook for about 1.5 hours and then I would foil with apple juice. It would take about 2 hours after...

Chris, Smoke flavor is very subjective. It sounds like you prefer a strong smoke flavor. If so, I would go with 3 fist sized chunks of oak and two apple chunks. The brisket can take that much smoke without being overpowering. I normally do my brisket with either 4 chunks of hickory or 4...

You might want to ask if the store cuts beef short ribs in the store. If so you may be able to purchase some untrimmed ribs. I had to do that in order to find beef ribs for my smoke. The meat on the ribs was over two inches thick on one side. I did have to argue with the butcher about...

Kyle, I would go with the same amount of fuel as you used last time. In order to decrease the temperature that the WSM settles at you just have to control the vents a little more. If you want to extend the cook, you can smoke on the lower range of 225-250 degrees. The biggest thing to...

I cooked some beef ribs this weekend for some guests and to practice for a party in the future. I cooked the beef ribs and while cooking realized that I did not get the ribs that most people use. There was meat and then a thick layer of fat and then meat by the bone. I believe the fat and the...

Kevin, Makes sense. Now I have to pick a method and go for it. The instructions seem pretty clear so hopefully I won't have some off the wall question when I am cooking. Thanks for the help and I will let you know how it comes out. Lance