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My family just discards the skin any way........high heat on the kettle is how I usually roll. I try the WSM from time to time........the kettle is much easier to regulate high heat imho. I love breaking down whole chickens and making chicken salad with the leftovers. Grilled/Smoked chickens...

mine's similar to this one. http://www.basspro.com/Magnum-HitchnRide-Auto-Hitch-Hauler/product/10228451/ there are a lot of manufacturers......I think I got mine at Home Depot. I just load/strap them on and assemble them wherever I'm going. It's not permanent.

I use a hitch mounted rack..........usually about $70-120......one that sticks out the back and is basically a flat steel grid. I've mounted a Performer to it as well as my WSM22.......works great, transported my grills to camping, parties, etc.

I'd Minion a 1/3 bag or less.........especially if you're going to be around to monitor. You can always add more. I experiment all the time to see how my WSM is burning fuel.

thanks for sharing the empanada idea..........I'm assuming you did it indirect; how long did they take to brown; once they browned, did the inside heat up/melt sufficiently, or did you have to let them hang out for a while? I'm definitely doing it this weekend.......killer idea!!

darnit!!! I hate when I read a thread and I HAVE TO STOP AT THE STORE ON MY WAY HOME TO BUY STUFF TO TRY ON MY WSM!!!! thanks......I think I've found out what I'm fixing for the Super Bowl!!

exactly what I do........works great!!! :wsm:

perfect thanks!

gee thanks a lot..........now I have to stop on my way home and find me some brisket!!! :wsm: really nice looking eats and leftovers.......my wife loves leftover Q, you can do sooooooo many yummy things with it!

is the "Mild" Walkerswood mild? my wife likes the "jerk" seasoning you get at most restaurants but can't handle the heat in most of the over the counter jerk rubs I've found. thx

Not a bad deal if everything else is in good shape. I bought a fixer upper Weber Performer a couple years ago......needed a bunch of stuff, it was fun to piece it all together and it's still going strong.

Should be good........should be colder on the bottom shelf. I'm leary of this kind of stuff.......recently, I had some chicken go bad after 4 days in the fridge, and it hadn't gone past the "sell by" date yet. It hacked me off because I was counting on it for a party and I had to scramble out...

nice cook hope I have the same result this weekend........except that the Ravens win. :)

Low Fat ABTs........I use 1/3 less fat cream cheese with no meat, seasoned with Cavendar's or taco seasoning then wrapped in turkey bacon, also seasoned on the outside.......wife eats em' like candy

I did two slabs of BBs over the weekend with great success as follows: Removed the membrane, left otherwise untrimmed.......Rubbed and rested for about an hour at room temp. Smoked using the Minion Method at about 250 (lid temp), using two fist size chunks of Apple.....2 hours Coated with...

THANKS A LOT JIM!!! GEEEEZ-AA-WHIZZZ!!! Now I have to buy a Rib-o-lator. I am a wing fanatic and they look perfect!!

321 is too much for BBs imho. I'm more of a 221 or 211 man......during the second phase, I check after one hour for progress. If they need a little more time, I'll leave em foiled......usually, I'm taking them out of foil after one hour.

I've had cheese in vacuum packs up to a year with no problem whatsoever.

for me it sounds like a 10-12 hr. minimum

I usually add some kind of seasoning to the cheese/stuffing.....taco seasoning, garlic, onion powder, greek seasoning, PP rub........whatever I'm feeling that day.