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Hey Spyro, I couldn't find Microban handles at "Cutlery & More" so where do you recommend getting them? I, too, think thats a great idea for chicken. Thx,

What is the difference between the standard and forged Forschner set? Cost is within a hundred bucks or so which is ok because I plan to keep these things for a long time. Spyro, thanks for the great "Cutlery & More" link. Nothing like getting a Swiss army knife for free with the best prices I...

I am looking at the 10 pc Forschner knife set. Should I get a rosewood or fibrox handle on them? I was considering Henckles, but this set looks pretty good for the price. Click the url and then Sets in the top left if I got this link right... Forschner knife link

After the main smoke of brisket, butt, ribs, etc. is over; what else has anybody tried with all that good heat? Cheese, salmon, sasuage, what??

Hey Todd, Cardinal rules don't apply when the wife wants something. Smart man to go ahead and foil.

Hey Steve, The chickens are the broiler size with temp between 215 and 250. I should have mentioned, I foil the ribs during the last hour to hour and a half. You are right if it is the cold of winter, like now, it can go to 7 hrs. We usually don't get too much cold weather in Birmingham. I...

One of my standard smokes is two 'beer can' chickens on the bottom and the top loaded up with ribs cooked at around 225 deg dome temp. I half full the Coke cans with apple juice, salt, cracked pepper, and rub and everything finishes around 5 hrs or so. I do get the larger birds so two just fits...

Hey Tom, Look at the bright side. Your first WSM cooks will beat most eating-out places right now. I see a brisket/ butt combo in your future.

Jim knows his stuff about smoked garlic. Comes out like soft butter. You can spread it on anything.

With that kind of music, are you Southern Calif guys from LA? That is Lower Alabama. That way we can listen to the perfect country and western song because it contains mama, a truck, you know.

Hey Bill, I only had a 12 pound bird. Took a little surgery, but the can did eventually fit. Your 21 pounder should be ok. You might want a Foster's can on the side just in case. I do like to brine it, but ran out of time. I will be getting one of those injection thingies next time I cook a...

Hey Jim W- What song is it you want to hear? (50,000 people yell out Free Bird at a 1976 concert in Memphis.) I have been Q'ing to Ben Harper and Jack Johnson these days. Also just got J.J. Cale Troubadore.

Mr P's off Alford's exit between Vestavia and Lakeshore on the southern side of Bham has pecan, peach, even olive branch wood. I also got some lump charcoal just for fun.

Finally found some pecan wood in Birmingham, AL. Really good poultry wood. For the turkey, I got an apple juice can which was too big. (I will use a Foster's beer can next time.) Left it half full of apple juice. Added quartered up lemon, lime, and orange; salt and cracked pepper. Rubbed the...

Found some pecan wood and will be smoking a 12 pound turkey for the in/outlaws.

Hey Jim, Will this technique work for brisket, too?

It makes sense, but I didn't realize foiling it helped cook so much faster. What is the difference in taste and texture than the long 15 hr cook?

I am trying out some of the super hot stuff, but day to day is always Tobasco. We got a pouch of the Tobasco Chipotle in the mail yesterday. Going to try it out this weekend.

This is a recipe link for Blair's Death Wings. While I am probably not enough of a man to have a meal of these things, the frying technique looked pretty good. Blair's Death Wings

Is a 'quick cook' a two or so hour smoke then finished in a hot oven technique? I haven't tried it myself. I have had butts/ brisket toweled up in a cooler for two to three hours before. I wonder how long is too long.