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6 chunks of wood for one butt is a lot for my pallet. But if you're still not tasting smoke I'm not sure what the issue may be. What was your rub? and how long did it cook? Kev

how much wood did you use? there's a chance it's over smoked. People rarely taste the smoke the same day you cook it. It takes a day or so to really know it's there. Kev

Hi Ned, I use this all the time. Once the breast reaches temp, i usually cut the quarters off and let them cook until done. Kev

Me and Bella. She was rescued from Tennessee as a new born pup and brought to New England where we got her. She's a Feist. She's 3 now. Great dog, we take her everywhere we can Kev **Edit** here's a second pic of her not looking so intense

What temp were you cooking at? I used to do them at 225 or so and always thought they were a bit dry too. I did the last 3 at 250-265 and they have been the best I've ever done. Kev

chuck roast will work. you can usually get them in the 4-5 lb range Kev

I've never tried it, but you may want to check out the technique that Chris has outlined for cheese and other "cold" smokes. http://www.virtualweberbullet.com/coldsmoker.html Good luck. I'm looking forward to hearing your results! Kev

i bought mine new for a lot more than $100. be happy with the price Kev

saw this today http://bostonrestaurants.blogs...ostons-back-bay.html obviously since it isn't open yet I have no clue how it is But it's probably something worth checking out Kev

How many lit briquettes did you start with? Kev

are you looking for a general all purpose rub or a specific beef, pork, etc one?

Meatloaf on the WSM is one of my favorite quicker cooking meals. The next day sammys are great too How'd you do it?

Looks great. Nice job on the roux, i love that smell as it starts to turn that nice deep brown. Kev

Thanks Kevin. All great suggestions. Kev

I recently saw a tenderloin recipe with a reduction, seared in a pan then cooked in an oven. I would obviously prefer to sear and cook in my Weber kettle. How can i get the necessary flavorings in the pan for the reduction sauce if I don;t sear it in the pan? Should i just sear in the pan and...

I have two. The biggest difference, I have found, is the amount that the vents are opened or closed to maintain/control the temperature. One may be 30% open on all three vents, and the other will have two vents completely closed and one barely open. But once they both settle into temp, they...

I use the brown sugar from here and it is very good. Whey Low Their regular sugar is good as well. Kev

Kev Kev, You'll want to store them in the fridge. I used the refference from 'American Pie" by Peter Reinhart where his recipe for caramelized garlic in olive oil and then says the oil can be stored in the fridge for up to several months. Not so sure with the garlic in there if it will last as...

If stored in mason jars covered in olive oil in a dark pantry, how long can it stay? How about same but in the fridge? Kev

Here is a web site I found a while back. It gives spice descriptions and some recommended substitutions. Link I can't vouch for the accuracy, but it's a place to start. Kev