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Looking at that sign and the first thought that came to mind was a fishing lure being cast out. I'd be one of the first ones to bite.... Rrrrrrr..... Reelin' em in! Russ

That would be far too much nitrate on the meat when eaten. That could actually be dangerous. I would recommend against it. I purposely didn't go into how it's done for two reasons. First, it was told to me in confidence and the person who gave it to me does stop by this forum on occasion...

what would it be? Or would it be to bring back something that's been discontinued? Possibly some sort of a Smokehouse type of bullet? A Weber stick burner? Some sort of domed cabinet smoker? Russ

We've been getting into the low 80's already. I guess spring was last Monday. Our spring and fall last about a day around here. Actually, the big problem is that the trees are already budding and it's too early. Russ

I tried it both in the WSM and in the Stumps. Wasn't impressed either time. IMO, the problem was that the wood in the briquette burned up and was gone by the time the charcoal was fully lit. So you end up right back to where KBB is. Plus, I'm just not a big fan of mesquite or hickory on the big...

Lampe, you kill me... There's two ways that I know of to get a thick smoke ring (other than Ray's way). First way is to go directly from the fridge to the cooker. Have the cooker at a low (200-225) temperature to start off with. You can run the cooker temperature up later. There's no rule that...

I've heard it's 19 teams. Jimmy Brode(Everglades Seasoning) has entered. So I have to ask, if you do make the cut, are you willing to drive the 12 hours each way to the Semis? And then all the way to Arkansas for the Finals? Rub Bagby (Swamp Boys) figures that if a central Florida team were...

I not only remove the membrane on the back of BB ribs, I also remove that silverskin strip that very often runs along the top also. Takes a little practice and I find a sharp thin boning knife works best. That way there's nothing inedible (except the bone) on/in the ribs before going into the...

Sounds to me like you basically did a reverse sear. I guess because of the quirk of the grill, the burgers got cooked through on a lower heat (lid open), then at the last minute they got a good exterior sear (lid closed to reload the temperature). The end product being a burger that was cooked...

I only weigh the meat after trimming to get the exact cure amounts. I don't weigh after that, but I haven't noticed any real significant loss. If there is any then I would expect it to be just water. Russ

You got a dusting of smoke on the inside of the WSM. No problem. You may get this some more until a layer of grease gets built up. If it bothers you, do a batch of really fatty bacon in there to speed up the grease layer. As mentioned above, most people typically don't clean out the insides of...

The first batch I did, I put it in a zip-lock in the fridge for 2-3 days before slicing/freezing and it mellowed down quite a bit. The second batch I sliced immediately and put several slices in each Foodsaver bag, sealed, and froze. It mellowed down just about the same way. I'll be doing...

I also highly recommend Chad Ward's book. Very informative and he gives excellent links to just about everything he talks about in the book. I bought an Edge Pro Apex from a buddy of mine and can now get my knives really sharp. Prior to that I was using one of those 3 stage electrics and...

Everybody knows that the Flamed Thermopen is the fastest. It's so fast it's even got flames. Russ

+1 on the sentiments above. Recommend learning fire control without the controller first before you start relying on it. Also recommend a pork butt for the maiden voyage. They are pretty much bullet proof (how was that for a pun!?). Russ

1. I will turn my chimney upside down and put it in a SJS. Then I'll start 3 or 4 pieces of charcoal in it. From that pile, I'll add a few to the WSM to get temps up to ~140-150. It usually only takes 3 or 4 pieces in the WSM. As those start to burn out, I'll add one or two more from my...

I've been getting those McCormick el-Cheapo salt and pepper grinders. I pull off the tops, pour the salt and pepper into small wire collanders and cold smoke for an entire day or as long as the Pro-Q will go. The salt will turn a little dark from the smoke but that's normal. Works great. Russ

I also use the Pro-Q and put it in my mini-WSM. Works great for stuff that needs or wants zero heat. The first few times I didn't realize that the vents needed to be closed way down so all the smoke doesn't just vent out. I would assume that it would be the same story on an 18. I'll have to try...

I would even pull it out a little before 145 as once it gets covered and rests it will actually continue up in temp just a little. Maybe 142-143? Russ

I'm going to assume that the meat will need to be set to go before going to work. I would pull the meat as late as possible and put it in the pot either just as is, or maybe add just a little AJ. Then when they get to work, plug it in and set to low. It will take quite a while for it to come up...