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Ray I've been, you're correct. I like those Cypress swamps too morgan

Stu Smaller branches (1 - 2 inches) can be ready in 6 monthes. It depends on heat, sunlight, humidity, and where you dry it. I keep them as logs and saw off what I need right before using. You can tell if it's still to wet this way, the saw dust is "mealy" and sorta sticks together. You can...

An "enhanced" butt might give that flavour regardless of whether you smoked it or cooked it any other way. Pork butt can handle a lot of smoke even though the smoke flavour diminishes as you move toward the centre of the meat. Was it ham-like in texture too ?

Thanks Keri That's really weird, I was going to do almost exactly the same: My rub is slightly different (sub Chinese 5 spice for cumin) I was going to brown the ribs under the broiler then wrap in foil with apple juice cook for about an hour at a higher temp, glaze and caramelise and serve...

Stuart There's nothing wrong with cooking butts in a crock pot, just don't pretend it's BBQ. I'll be cooking some ribs in the oven tonight: I have to use them, they were on sale, I don't have charcoal, I'm watching the boy, and it will be 7pm before I get home. I'll be interested to see how...

Pieces (chicken quarters) work fine. They're easier to marinade too because you can pack em into a bag or container and don't take up the space. As for cooking I like to make sure the legs and thighs are on the edge where it's hotter, and the brest parts in the middle. I find the legs and...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Ray Crick: Alas, in my area (eastern / coastal NC) the only pick-your-own farms were for berries. <HR></BLOCKQUOTE> I wood've thought it would be Nicotanium tobacum

A few times new members inquire about where to get wood. People respond with Home Depot, etc. but I like the idea of free wood. If it's California, I know where the orchards and U-pick orchards are, in other states I've done searches and recently came across this one pickyourown you click on...

Stuart Welcome to here. Most of your questions have been addressed. I concur emphatically with Kevin's briquette suggestion, the uniform size allows you to get a feel for how the WSM performs; you can hold one thing [theoretically] constant between cooks. As Chris mentioned about the timing...

I was wondering the same thing. I think maybe: Crabcakes with a remoulade Chicken Bourguignon w/ Turned potatoes

I agree Nicole. It's way too much hassle, but it can be done. Then again, I know people that think soup comes from cans. morgan

Unless I'm mistaken, SureJell is pectin and not gelatine. You can make your own if you're crazy, or otherwise inclined, by removing just the yellow rind (exocarp) from from a lemon, leaving the white (mesocarp) exposed. Slice paper thin and simmer for an hour keeping covered with water. Strain...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Konrad Haskins: Oil is a barrier to smoke so I'm not a fan of coating meat with oil when smoking. <HR></BLOCKQUOTE> I've never noticed that. which means ... another experiment, and another reason the...

You could have a bad batch. If you're familiar with sesame oil and it smells different to what you're used to get another kind. And "a little goes a long way" is correct, perhaps this is very strong oil. I put a bit in my cole slaw it's really good. morgan

If I took mine to bed with me the signal to the tarnsmitter would be fine, due to line of sight. The problem would be the signal to the wife!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Frank M: I'm still confused about these ET-73's. Is there anyone here who uses one and _never_ has a problem with a dropped signal? <HR></BLOCKQUOTE> I've never had a dropped signal. I always have...

Brian I know that smell, my wife picked up a chicken once and got it in the oven. Oh man! I' might lose it just thinking about it. morgan

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Frank M: Also, I have a small spice grinder, and I've thought of putting the whole mixture in it a grinding it up into a finer consistency to help get the coarser ingredients to stick better. But I'm...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by K Kruger: Nick-- No kidding? It's been ages since I've seen a skin-on butt. Picnics and fresh hams, yes, but not butts. <HR></BLOCKQUOTE> In the UK the "bone-in pork shoulder roast" (I finally figured out...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Minion: Morgan I want to come and cook with you, like your style and the whiskey. <HR></BLOCKQUOTE> I'm truly honoured. Actually, I've thought I be happy just to *watch* you cook when I make it out to...