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Ingredients. Product 3/4 to 1 pound salmon skin removed Marindade 1 cup orange juice 1-2 tbs soy sauce 1-2 tbs fresh grated ginger 1 teas hot sauce 2 tbs honey or maple syrup Mix marinade. Add salmon to a zip lock bag and add marinade. Put in fridge for 1/2to 1 hour. Remove salmon from...

Thanks for the info. I'll have to try out Lowes in PA. I hope they carry it, tired of the Kingsford dupe switch and bait.

My WSM about 10 months old, only about 20 cooks on it. I just cleaned off the snow to fill er up and noticed the charcoal grate has started to droop down. Its about 1 inch concave in the center. I've had this problem with fireplace grates. Last time I used the WSM I used it for burgers over...

Babybacks go for $2.99 at BJ's during the summer, in winter up to $3.29. Many grocery stores have sales that match this price about every other month.

You'd want to keep the top vent open. That will help the air get sucked in the bottom vents and out the top, it will cause the coals to ramp up.

Steve, Thanks for the info. Only problem, no Wally's around here.

Been taken aback by Kingsford lately. Any good lump recommendations in Southeastern PA? I'm just outside of northwest Philadelphia, Chestnut Hill, Fort Washington, Flourtown area. Bought some lump a month back $12 for 20 lbs, seems expensive. Thanks

Saw some buffalo ribs at a specialty market last week. Has anyone tried them on the WSM? I am thinking they're similar to beef ribs but a bit more lean? Thanks for your input.

Not sure if this method has been posted. If it has, credit to the poster. Here goes... I've been cleaning my WSM grate the lazy way lately. Seems to work pretty well. After I'm done cooking. I remove the water pan that I've foiled, deal with that. Then, remove the top portion of the WSM...

Jon, I like lump a bit more than charcoal. It has less ash per cook than charcoal. I pretty much use the same amount I would use as with charcoal. I usually buy both lump and charcoal. Use lump till its gone then charcoal, then repeat. Taste wise, I haven't noticed a difference. Only...

Thanks for all the information. I now realize I have not cooked long enough. Will try to be more patient next time!

I've made spares and bbacks a few times. I haven't been successful in cooking them to my liking. When I think they're done, the meat does not really come off the bone like I've had out at a few rib joints. What am I doing wrong? I cook for about 5 hours or more at at 230-250. I have not foiled.

I too have one of the off brands. I couldn't refuse the price of $7.99. I've had it about 6 months and have noticed that it does take a while for a chimney to fully light (about 20-30 minutes), this is even over my gas side burner on my gasser. The outside is beginning to rust a bit. The...

I use a Taylor thermometer in the top vent of my WSM. The first couple times I used it, I would be able to clean the shaft right down to original clean metal. I've seem to have lost that battle the more I used it. Right now, its got pretty good coat of black on it. 1) Does anyone have...

Hi, I live in Southeastern Pennsylvania. Temps in the late fall/early spring are in the 40's. Winter time, around 33 degrees and down a bit colder. I have an umbrella rig for light to medium rain. I would like to try to use my WSM year round. What suggestions do you have for running the...

Thanks for all the helpful info on the flakes. I guess I've used my WSM enough to accumulate a good bit of smoke on the under lid. I will clean it next time before my next smoke. Joe P

The party was a success. The butts turned out awesome, rave reviews from the croud. 17 hour overnight cook for the butts. My neighbor who co hosted the party did 2 racks of ribs and a 6 lb brisket on his Brinkmann. These took a little under 5 hours. We didn't have too worry about running...

Did my first overnighter on the weekend, two 8 lb picnics. The next morning I noticed some flakey (black flakes) things falling off the lid and onto the pork. I was able to brush them off and give the lid a good shake. This seemed to work. Has anyone had the flaking experience before? I...

Brian, What are you cooking? Is it poultry or turkey? Different types of meats take in more or less smoke flavor. A pork butt can handle a lot of smoke. A chicken can't handle much smoke. My 2 Cents.

Having a fall party this Saturday. 22 adults & 9 kids. Was planning on having 2 butts about 16 pounds total for pulled pork sandwiches. In addition, we're grilling some boneless chicken (2-4 lbs)for those who don't like pork--crazy as it may seem. We're also having the typical side...