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Last Thanksgiving, the first cook on my new WSM was a whole organic turkey, brined. IMHO it rocked! I will be cooking it the same from here on out. I would vote for keeping it whole to insure a tender/juicy bird, but can also see the merits of spatchcock.

PS... Try adding some of your favorite grilled sausage too..Garlic/Mustard mash potatos in addition with this combo will rock your world...... Happy Happy!

Are you kidding me? This is awesome...our neighbor makes a similar version of this for New Year's day...I can't think of a better way to begin the new year...Flavor bombs for your mouth!

But you will be cooking it again...aka bacon/c-bacon. I'm interested in what temps you maintained and what wood did you use. Any issues with temp rising too fast or too hi? Weather play a problem? How long did you smoke????

You have gotta try this for bread. Multi use recipe. A real keeper. Have even used it for pizza dough. Awesome. No-Knead Bread

It's snowing like crazy here… made some home baked wheat bread, and either gonna make a killer mac and cheese, Tyler’s Ultimate style Tyler's Ultimateor maybe toss together the ultimate comfort food….. Meatloaf w/garlic mashed potatos. Maybe dream about better weather and what to cook next on...

Ok, after reading some of the posts here, my ham and turkey now seems like a puny offering to the bbq gods. I’ve had to clean my computer screen a couple of times from the drool marks. Phil, Gary, and Kevin...I especially have drawn some inspiration from you guys. I like the fact that you are...

With December being the month of where people come together and all the holiday parties to attend, I was wondering what everyone else has come up with to bbq/smoke. I’m planning to smoke a turkey and ham.

I love the yin/yang of this recipe. Angry Chicken = Happy Eater

I’m a real rookie here with the WSM, so forgive me for what may seem as elementary questions. I will be using my WSM for only the second time. This weekend I will be smoking coho salmon filets. I probably will be brining them and want to use a smoke around 225F. A couple of questions: 1. Should...

PS: The flour may be unnecessary because you will be cooking at high temps and the pizza should release nicely. Good Luck!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish: I also use flour on a stone in the gasser raised above the grill via an upside down cast iron fry pan (suggested by Chris Brown - new member...