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Any kind of sand will work as long as it is inert under the temps in the WMS. All you are looking for is mass. You could even use crushed limestone ("base stone"), or pea gravel, or busted up bricks, or....... just make sure the natural material doesn't contain a lot of sulfide minerals-not...

I didn't roast and peel, but that would have helped. They would cut easier. Just stuffed'em raw These things were about 8-inches long, or longer, so they make a healthy little snack. I didn't use the bacon either (actually I was out of it at the time), but should have used it to seal the...

Mike, Tried your stuffing recipe for the jalapenos, but used Anaheim chiles instead. I cut the stem end off and used a small melon baller to scoop out the membranes and seeds. This keeps the entire chile intact. Filled a small zip-lock bag with the creamed mixture, cut a small corner off...

Yep!

I don't own the ET-73, but I do have a good quality remote (one probe) from Williams-Sonoma and it transmits and receives about every 15-30 seconds. That should give you some idea of what is possible. Maybe the two probes and two measurements slow things down. The Williams Sonoma is...

Jim, I think you are right about that. Most folks are aghast when you talk about burning walnut. However, the trees do have small limbs in addition to useable logs, and if you have some of your own trees or live in an area (like Tennessee) where they are common, you can get can get your hands...

Dan, I pursued the same question about black walnut (not English Walnut) some time back because I have several black walnut trees on my property. Mostly, I got positive responses on several forums. Several opinions had reservations about it being too strong. Most of the hardwoods can be...

Attaboy Mark! Keep an open mind.

Sonny, I have been growing herbs for years-unsuccessfully! I could never figure out what I was doing wrong. This year I went through the same routine and bought my plants and while I was doing the purchase I happened to tell an old nursery person about my lack of success. She said "quit...

Sorry Kevin, but can't buy-in to your myth explanation about sealing in juices by searing. I agree that a grill is less than a perfect place to try it. But it does work.

When I order a steak in a restaurant, I order it "rare". Generally, most grill cooks are reluctant to let it really be rare, so they will take it off on the rare side of "medium rare" - which is the way I like it. I've been burned a few times by good grill cooks that know exactly how to cook...

Well Dadburn Bill! I sure didn't know that! How's an accountant know about that stuff? You ain't been cookin' the books have you? Thanks for the info. (How come its hot when I take a taste of it?)

Used Mickey's baste sauce on some beef ribs instead of a brisket. Made a few alterations, but basically stuck with the original by Mickey: Didn't do the onions-just didn't have the inclination to cut some up. 1/2 c. lime juice-fresh squeezed no vinegar 1/2 c. extra virgin olive oil 1 tbsp...

Buy it!

Vic, Don't weaken and buy the All-in-one. Hang on, sit down, and go to Amazon.com and put your order in. Great price and it will be there before you can schedule some more store searches

Dennis, When you use the green wood are the original pieces samll limbs or do you actually split larger logs? Thanks

Capers were pureed along with everything else. I guess they are like anchovies, you either like'em or you don't

Bob, I am certain you will get many other good responses on this topic. I just want to pass on my immediate reaction to the question. I have both, i.e., a Brinkmann Cimarron offset and the WSM. I love'em both, but the Cimarron is much more difficult to control temps on. The most outstanding...

Well, I totally lost control of the smoked fish spread project. I showed it to my wife and she decided that she would make her version of it. You would think that since I screwed-up the salmon that I would have earned the right to screw-up the spread! Anyway, this is what she did. She...

Hey Rob, I think you just answered my question about what I was going to do with the salmon I over-cooked this weekend. Thanks, sounds great.