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Minion method was the plan, although with small fuel amounts (it is only about a 3 hour cook for salmon). A little love and care and some nice alder wood, and we'll be fine. Thanks for the help!

Thanks, Paul. Believe it or not, I hadn't thought of creating the offset by locating the coals at one end. We'll give that a try and see how it goes. It does reduce the cook surface, but it might not be too bad. It seems to be fairly tightly sealed, but it's a Char-Broil -- it's not the best...

Hey all, I'm a WSM woman myself, but a good friend just purchased this: http://www.charbroil.com/Produ...ill--600-Series.aspx Yeah, wouldn't have been my choice either. It looks like an offset smoker, but it's not. It's a charcoal grill with a long fire pit underneath the grill (at the...

And you used what cut -- a tenderloin or a boneless loin?

That sounds extremely tasty. So I assume you've got salt or maybe other stuff in the cure? I would love to try this in my vacuum sealer!

And? And and and and? How was it?

I'm in need of some alder wood to smoke some salmon (holiday request plus I lost a bet). So I went to barbecuewood.com to order some. One cubic foot, $30, ok. Then the shipping. $26. YOU HAVE GOT TO BE KIDDING ME. $26 shipping on a $30 order? I know it's UPS and not them, but still, the...

I've got a WSM, about three years old now. It's been great but now I'm looking at doing some mods, and wondering which are the most useful. I could definitely use some better thermometage, I just took the long-probe temp gauge from my weber gas grill and stuck it down a top vent, not very...

Wow, you got so much counter space that you can waste that much of it on empties? Color me jealous. Good lookin' brisket, now you made me hungry!

I'm currently brining a bunch of coho salmon fillets for brined appetizer-style salmon which has done me proud in the past -- that'll be my contribution to a great Christmas dinner with some of my very best friends! It's nice to have a smoker!

Well folks...I think I'm kinda hosed here I got hold of this brisket, and it's got some issues. It's small, I'm guessing maybe 8 pounds, and it's got almost no fat cap at all. In fact, I think we'd have to call it "thin token covering of fat over most of the top". Any ideas for how to...

Greets, all! I've made a couple briskets before on the WSM. The first one was a big ol' fullsize thing, done using the "Brisket - Midnight Cook" method from the discussion area. I stuck that bad boy on at about 9 pm, sat on the porch and drank a beer, did a temp check, drank another...

I've heard that adding salt at the beginning of the cooking process will toughen beans. Does anyone ever make beans from scratch entirely in the smoker? Is it doable? I've got a maple cider baked bean recipe that I'd love to try this way.

So, I took my first stab at smoked turkey (actually just half a turkey breast) and it came out great. Now I have this lovely carcass with smoky meat bits all over it, and I want to make soup out of it. Question is, what to add? I'm thinking wild rice, sweet onion, some more vegables perhaps...

I wanted to smoke a turkey breast this weekend, but 1/2 breasts was all they had, so I got one of those. Anything special I need to know, or do I just brine and smoke as usual (maybe allowing a little less time)? TIA,

I use cherry in pretty much everything except fish. It's got a sweetish smoke like apple. I have a lot of both cherry and apple -- I had to cut down a cherry tree about a year and a half ago, and my neighbor has a big old apple gone wild that lost a big limb last year.

Another Memorial Day first-brisketer here -- mine a 13 pounder that I trimmed a little lean but still left with an unbroken cover of fat on the fat side. I cooked it 13 hours by the Lilies of the Field method, which combines the Minion method with beer, sleep, house chores and...

I suspect a lot of people's standard for "tender" ribs is based on what they're getting at Applebee's or TGI Friday's, and that the ribs in question have been stewed in a crock-pot or some other method that never saw a smoker. It's fairly easy to get meat to fall off the bone if you use a...

Lately I'm doing okay for apple, which is my personal fave -- a neighbor lost a major limb off a big old apple tree, so I have about a stump's worth. I also have my own apple trees, largely let to run wild, which I will by-god prune this spring (not sure how long that wood has to stay around...

Black birch is also known as sweet birch, and is the variety from which birch beer is made (it has a sweet sap that's tapped like maple -- not as concentrated in sugar though). Birch smoke always smells sweet to me no matter what kind it's from though -- I was lucky enough to score a bushel of...