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I imagine it would be excellent - and now you've given me the idea, I shall be checking to see if any friends are savagely pruning large bay trees!! Andrwe

Hello. I've been given some small apple branches which look good - except they still have their bark, which is fairly liberally covered in green lichen and moss. Does this need to be removed before smoking? Also, does the bark have to be removed? A friend had got some bigger bits of apple split...

A soak in washing soda dissolved in v. hot water moves it easily - and no nasty residues to worry about.

Well, here's my present favourite - and it goes down really well with guests. pastry - do your usual pastry recipe (I can't cope with the different terminologies as I don't know the relationships between all purpose etc flour with our Self Raising, strong, plain etc). For the filling, take...

Hi. I brined a couple of pheasant recently- like the apple brined turkey method - and smoked them on vertical roaster things in a roasting tin - temp 350° F. Waited until the breast hit 160 F and they were super. Andrew

One finely chopped onion, 1lb okra, tips removed but not cutting into flesh, 1 tablespoon ground cumin, 1 to 2 tablespoons pomegranate molasses, finely sliced clove of garlic,seeds from half a pomegranate, tablespoon chopped cilantro. Lightly fry onion in corn oil. Add cumin and stir until...

It sounds a great idea. What are hog apple beans??!! Sound intriguing.... Good luck with it all. Andrew

Joe - did a chicken last week, brined with maldon salt, brown sugar, garlic and apple juice. Then eased butter and lots of fresh French Tarragon under the skin of the breast and as far under the legs as I could without breaking the skin. Also sprigs in the cavity, and cooked it on a vertical...

Morgan - traditionally Brisket sold here is always sold rolled. But would it not be be possible to cook it rolled and treat it as a simgle lump of meat? Would stop any tendency to drying out, perhaps - which I gather from this site is one of the problems with brisket??

Brian - I to have had the best food I've ever eaten since buying my WSM. That and the advice on this site.....

I love the idea of Rita's waterpan potatoes - but do the meat drippings not affect the taste of the potatoes? I suppose - for the better??!!

Hi. I only use water in the pan when I'm cooking low - 225 - 250. With an empty but foiled pan, I find it much easier to hit and maintain 350 or more. I haven't had that much experience with using my WSM yet, but do find that this works - for what it's worth! Andrew

I also was surprised by how flimsy the Brinkman pan is. And the enamel not too good. However, it does the trick! Seems to keep the temperature down more - in fact, I find it a struggle to get the temp at dome to 250 with the brinkman in place. Does anyone else find that? Andrew

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">As a matter of fact, it is going to be hot. Very hot...107. </div></BLOCKQUOTE> Not a problem for us in the UK!!! Two summers ago, it hit 100 for the first time in something...

Brick oven in the Garage? How does that work? Do you make bread on it? Sounds great!! Andrew

James, thanks for that. I got a digital electric thing which does the trick, but the batteries run out over a long-ish cook, so it is a case of just poking it through the vent occasionally and switching on to see what the temp is doing. The one you've found is MUCH better - I shall order one...

James - yes, I bought them in the UK. Lots of hardware / kitchen type shops sell them; mine are finished in non stick which is a great help. I've seen them in stainless though. There's an excellent shop in the Rows in chester which MIGHT have them, otherwise try lakeland, Dyas etc. If you...

Well, tested the thermometer in boiling water today. Water boiled vigorously - apparently at 190 F!!! So when it managed to read 250 on the WWSM, it must have been considerably higher. No wonder the Brinkman pan was running dry after 3 hours! New thermometer on the way...

No, not confusing F with C!! It's an IKEA bi - metal therm - the sort with an analogue dial and a probe. It seemed OK the first couple fo runs, but the last two things I've cooked have come out v. dry and too quickly. Therm error?

I did some ribs yesterday - trying to aim for 250 at dome. Measured with a therm through the vents stuck in a cork. Used lump, with the brinkman pan. I found it hard to get the therm to read above 245, and after three hours had to refill the brinkman pan (??). Ribs cooked to dryness after 3.5...