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I've used it alot and I don't like it. Too strong. I have huge bags of the stuff if anyone near me wants it.

Wife's cousin's bar mitzvah was this weekend and her aunt gave us all the left-overs. That is, 10 lbs of deli, and 15 lbs of grilled chicken breasts. I really want to keep the stuff and so I want to package it up soon. (I'm thinking vacuum packing and freezing.) What's the best way to do this...

I have very very little experience smoking, but I did a 4lb brisket two days ago that was trimmed and I cooked it 9 hours foiling the last 2 at ~215. It did not taste the slightest bit dried out. I didn't spray it or anything (just a spice rub at the begining).

http://www.glattondemand.com/glatt-kosher-br-shoulder-roast-p-106.html It's a great price ($6.99/lb). The next thing up would be brisket - a whole brisket (~12 lbs) would cost me $7.99/lb. Also, if you see anything at that website that looks like a reasonable deal (relative to the other items...

So it finally finished. Unbelievably yummy. Everyone, myself included, loved it. I did no added wood (although a bit of hickory may have been left over from my last cook), then about 7 hours at 200-235 degrees, and then wrapped and cooked another 1:15 then unwrapped for 20 minutes then took off...

So I wound up adding another 1/2 chimney which brought the temp up to 235 for an hour, and now it's down to about 215. Just stuck the thermometer in and it went in, not quite with no resistence, but quite smoothly. I think this thing may actually be finish soon. I am so excited as it looks and...

The temp is at 190 now . I just put in another 1/4 chimney of charcoal in the chimney starter. As long as I'm carefull with the vents, I should be able to put that in and get a stable temp at around 250. How do you lift the grates to clean the ash without all your charcoal falling into the ash...

Will do Bill. Only problem is temps are holding steady at 245 with all vents open. I'm afraid I didn't start with enough lump (just over 1/3 bowl). Can I just dump 10 more pieces on top now through the access door? Thanks.

Thanks for the replies. It's really pretty trimmed. What can I do about that? I have had it at 235 until now (last 2:30 hours).

Well I got this beautiful cut of brisket from the butcher (4lbs cost me $28 - yes kosher meat costs a fortune). I spiced it with my homemade rub: 8 T salt 6 T sugar 4 T black pepper 2 T garlic powder 2 T onion powder 2 T ancho 2 t oregano 2 t thyme 2 t corriander 2 t celery seed 2 t cayenne 1 t...

What are the downsides to (or differences involved in) a high heat cook?

Ok, so with all the vents shut it's been about 50 minutes and it's come down to 260. At what point should I open one of the vents slightly - my target temp is 225. Kevin - that's so interested that you say sear to set the sauce. I never sear after saucing - that always seems to burn my sauces.

Ok I searched the forums and found the troubleshooting guide. Just closed the bottom grates. Hopefully all is not lost. My plan is to let these go till about 7. Then glaze them with a thin homemade sauce. How do you tell when beef ribs are ready? Also, do you sear these for a couple seconds...

Went on about 1:00pm. Aiming for post supper snack. (Supper is gonna be pastrami-burgers.) Used 1/2 ring of lump with two large chunks of hickory on top. Added fully lit 15-20 pieces of lump and spread them out. Foiled the bottom of the water pan, as per Chris's video, put the middle section on...

What do you guys think of Cutco knives. They are an absolute fortune, but I have come to be really impressed by them over the last couple of years.

super quick question- The way i always clean the grates in my grill is to heat it to 450 then brush. Since i'm not planning on cooking anywhere near that temp, whats a good way to clean the grates on the wsm?

Thanks for the the great tips - exactly what I needed. And I will definitely be sure to take lots of pictures. I'm so excited!

I'm gonna try my WSM for the first time on father's day with some beef spare ribs. There's a couple things I need help/advise with. 1. I went to Lowes and Home Depot. They only have Cowboy lump. I read here that it's not great but you use what you can. How much of the stuff do I want to use. I...

Nope, never used it.

FYI, Smart Living is a Stop and Shop brand name. (Stop and Shop is one of the main chains up in New England.) Stop and Shop bought Giant a couple years ago and that's why Giant carrys it too.