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Robert, Isn't your wife concerned about the "carcinogenic" effect of bbq/charcoal cooking? If so, perhaps she likes brisket but this is her answer to a "safer" way to cook it? jz

Nice post CaseT. What I want to know is, how was the sea bass? And those look like commercial crap pots along side that big load of crab. What's the story there? jz

Thanks for posting. I'm definately gonna give this technique a try with my Polyscience unit and WSM 18.

I have the CyberQ plus CyberCook which I run on an ipad. Works great. If you have any challenges in setting up you can email the guy at CyberCook and he'll give you his phone number. He talked me through some setup issues I had, even on the weekend. jz

That's awesome! It's the domino effect. I'll have to try this stacking method. Though I want the temp to increase over time. This string might maintain a constant. Thanks Robert-R via Bob Correll. Good visual food for thought, jz

I went for it last night. Created a half circle of unlit coals in a snake around the perimeter. The coal density increased so as to grow the temp over time. I started 7 coals which was maybe 3 too many. It went to 150 off the bat and settled down to 125. Then slowly built back up as the snake...

I'm want to try to do a smoke of fish (steelhead) in the following manner. First 2 hours @ 100-120 degrees 2nd 2 hours @ 140 final 2 hours @ 175 Wood is vine maple and just need to smoke in the first 2 hours. Going for internal of 160. Will be doing this in a WSM 22 (that only sees fish)...

http://amazingribs.com/tips_and_technique/grilling_and_cancer.html

I've done some just formed on parchment paper vs in a foil pan. jz

Thanks Chris. I'll give that a go. jz

Connected with one Oregonian so far. jz

Greetings! I've been a member of this site/forum for a few years and am interested in finding..... Other Weber BBQ people that live in or near Portland, Oregon. With the ultimate goal in creating a smaller local circle of Weber folks to converse with and possibly have a meet and greet...

Hi Bob and VWBB members ! I was in this class with Bob on the 18th. I've had this class on my radar for some time and finally attended. I can second all that Bob mentioned. Harry Soo is a class guy and full of valuable info about BBQ and cooking. I have a nephew who is an self taught BBQ guy...

Thanks James for posting. I made this last week and we love it. John

Cold smoking…..pun intended. jz

Alex, Congrats on the win. You've inspired me to try something on those lines…and make it a throw down with my fishing partner. Just realized you are across the river in Vancouver. John

Alex, Silly question…..Leave the tomatoes skins on going into the food processor? jz

Hey John, I thought it was catch and release only. Is there some limited retention above Bonneville? jzell

Brad, Your post has me inspired to try this since we have a sous vide unit. Can you got into a little for detail about the smoke? How did you maintain a temp of 135 degrees? Wood choice and what smoker did you use? Thanks for the info and post, jz

Buffalo Trace is a good choice at a great price. I like to drink any bourbon over a king cube which is a 2" square ice cube that melts slowly and doesn't dilute your bourbon quickly. You can find the silicone molds out there at houseware dept stores. All the brands previously mentioned are...