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Sounds like a lot of unneccessary work. Set up your grill with direct flamage on one side and indirect heat on the other. You want smoke? Add chips or chunks to the fire. Sear on high heat and then simply move those lovely steaks over to the indirect heat side to finish. You won't need to fire...

I don't know how hot your run your WSM but I can hold my hand within a couple of inches of the top vent while it's doin' its thing. If you can stand under the canopy, it won't get overheated by the WSM.

I don't know about BBQ, but the old Hershey Hotel has a beautiful little 9 hole executive par 3 golf course and a terrifically maintained bocci ball green. Nice place and definately worth a visit (the last time I visited was about four years ago).

I take my smoker up to northern california lakes and we have bears up there. While it's cooking, they have left it alone. I don't think they like smoke. But I haven't had the courage to try salmon while up in the mountains.

Maybe we should take this offline. Send me an email at

Cook time totaled about 4.5 hours not including prep. 45 minutes or so to get the charcoal going about and 3.25 hrs smoking the bird.

There is no such thing as "only a Laser". That is a fun little boat. I've raced them before but at 6'6" tall I was never very competetive in that class. Funny you should mention charter. I'm heading down to Belize the last half of October for a week of sailing, and then further south to Puerto...

Oh, and sorry but QBQ idea will have to wait. My current project schedule is pretty packed. A quick glance at the IETF RFCs show that no-one else seems to be working on it either. Even "Smell-o-vision" would be a good first step.

Sorry, no pics this time. I was very hungry. It looked as you might imagine since I added no rub and the brine was just sugar, salt, and water. It had a lovely golden brown color similar to what I get when I roast a bird in my oven.

I used apple for smoke. The skin was quite salty, but even the meat was a little saltier than I care for. I only gave it a quick rinse under cool water before allowing it to dry out in the refrig. I think that it needed a more thorough rinse. I suspect that letting it dry overnight kind of...

This was my first turkey on the WSM so I was taking it slowly. My reasoning was that I could get more creative later. I was very pleased. I picked up a 12# fresh, natural, turkey at albertsons. I had been looking for duck, but "fortuna non". Anyway... I used the basic brine for about 8 hours...

I only see the UPC code on the box. For what it's worth it is 41512 00327. The description is "Chef's Review Jumbo Reclosable Freezer Bags" It may well be that this is a brand used for in-store specials. I don't find any reference to it on their on-line store either. Sorry I can't be of more help.

When I use the freezer bags for something like a pork butt with rub, I put the meat in the bag then add the rub and seal it up. I can massage around to coat the pork through the bag and I don't end up with seasonings filling the little grooves. Doug, you are right about a leak being a bad...

Mike, The little radar icon flashes when the units transmits a temp change. There is no feedback mechanism for the transmitter to "know" when the receiver is within range. As to losing the signal, if you can get 80-100 foot of unobstructed line of sight connectivity (with fresh batteries)...

Another use. I'm preparing to smoke about a 12 lb turkey tomorrow and decided to try brining it in a 2 gallon freezer bag. It's perfect. 1 gallon of basic brine and a 12# bird just fit. I squeezed out all the air and placed it on a baking sheet in the refrigerator. I'm liking these things.

No duck this weekend. It will have to wait. I couldn't find one in the places I went to shop. I'll be doing a turkey instead.

Charred? Probably not. It is most likely the highly prized bark. If it makes you feel a little better, get a little spray bottle filled with apple juice and wet it down. Since your the cook, you might consider snitching a taste to make sure. Stick a fork in to the butt and, if you can, give it...

Test complete: I noticed today that the communication between transmitter and receiver has stopped. While not strictly a scientific mean time between failure analysis, it is a pretty good inidication that the batteries last a good long while. The test on the ET-73 started on August 6 and the...

There was another thread based on conversations with the good folks at bbqGuru and yes, I meant to say Pan, not Fan. Sorry

Apple is very nice with pork butt.