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I prefer hamburger to cubed meat in my chili. My method doesn't use the smoker but gives my chili a great grilled flavor and is a lot faster: I grill hamburgers on my kettle and then chunck them up into the chili pot. The grill flavor comes through from the browning/searing of the meat is is...

Sorry this is a little long but I thought others may be interested in this email I received from The Original Charcoal Company. It seems Home Depot may be hesitating on stocking Rancher for the long term. Maybe our collective voice can change their mind: The Original Charcoal Company July 27...

The backstrap is one of the finest cuts of meat there is. I wouldn't think of hiding the wonderful flavor with vinegar. After 4 days can you even taste the meat? I use only Lawry's seasoned salt & pepper. I cook whole backstraps and tenderloins indirectly on a couple of strips of bacon to...

I have not tried doing V-ribs on the smoker but they turn out great using a pressure cooker. Rub them and then put a can of beer in the bottom of the pressure cooker, insert the cooker rack, then add the ribs. I like to add some pork fat (either a rack of spares or some fatty country style...

I read the first couple of entries in this thread when it started and then sort of forgot about it...until tonight. For Valentine's Day I grilled a whole venison tenderloin cut in 2 pieces. They turned out good but I was a little disappointed because we only needed one half for our dinner. I...

I've used about ten 20# bags since the Labor Day 2005 sales for both smoking and grilling. It is consistent and I notice no difference from old Kingsford. Mark

I don't cook liver ofter but I like to stir fry it with onions & green pepper in a cast iron wok on the kettle. It gets a slight "grill" flavor. Maybe you could add smoke wood to give it a greater hint smoke flavor but in such a short cook I wouldn't expect much. Mark

I leave the bark on. I've never noticed a difference in the bark on/off controversy. Some of what I have is from a young tree with very thin bark that would be difficult to remove. I generally use appoximately fist-sized chunks although last week I used one that was about 6" long.

There are a couple of other threads on mulberry here and here. I use a lot of mulberry since my brother gave me some he was planning to use for firewood. I expect part of my mulberry tree to fall in my yard in the next couple of weeks so I'll have some for the next couple of years. Should...

That cake was the first one I made on the WSM back in about April. The recipe is posted in Desserts Mark

I have finally found a use for that vile Monte Alban Mezcal that someone gave me a while back (how did I drink that stuff when I was in college). With its smoky flavor, it works very well as a substitute for the JD in Jack Daniels BBQ Sauce . I’ve used this recipe for years with whiskey with...

Jack Daniels BBQ Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bbq Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 large Onion -- chopped 4...

Someone gave me a 12# frozen block of Lake MI salmon so I decided it was time to do my first salmon smoke. I used the Brined Appetizer-Style recipe from this site for one filet and an adaptation of Honey-Cured Smoked Salmon from 3men.com for the other filet. I smoked them over mulberry & apple...

If you're cooking venision loins I recommend going with a higher temperature (350°+). There is very little fat in venison, especially loins so low and slow is not the way to go. I did backstraps recently indirectly on my kettle, with a dome temp in the 350°-375° range. I cooked to an...

See my post on Smoked Canned Chicken. This is a great way to have pulled or chopped chicken ready at a moment's notice. Mark

Canning is possibly a dying tradition with the current generation and all the easily available processed/microwavable food. It involves using a Pressure Canner to seal food into mason jars for long term storage. Canning can be used for all sorts of vegetables, fruit, jams/jellies, juices...

I got the idea for canned chicken breast after enjoying canned venison that my mom has made for many years. My grandmother told me that she used to can whole chickens (bones and all) in half gallon jars "back on the farm". It is really very simple. Put your meat in pint or quart jars...

We have been canning chicken breasts for years. It is great for quick meals (burritos, tacos, creamed chicken & biscuits, soup, etc.) In February, when there was a sale on boneless skinless chicken breasts I decided to add a twist by smoking a few of the breasts before canning. The chicken...

Mulberry trees can be a pain. We get a lot of purple bird poop around the yard for a few weeks around the 4th of July. But if you want a real treat, collect some of the berries and make jelly. It is delicious. Mark

I use a lot of mulberry. It is mild, similar to other fruit woods. Works good for poultry, meatloaf, ribs, etc. I recently used 3 chunks on a wild turkey. It was good but light in flavor so I could have added another chunk. I generally add a little walnut or hickory when smoking red meat...