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two thoughts. They guy says, no chemicals, etc. So that is good (and hopefully reputable). But I've heard some comments about kiln dried woods... that it is too dry to actually impart the smoke flavor like naturally seasoned woods. Perhaps someone can pipe in with more info?

firing your smoker in a blizzard is actually very easy. so... smoking in sub zero weather is no problem. Especially if you are trying low and slow, since it helps to prevent temp spikes. plus, seeing the lovely smoker out there chugging along with snow falling around it makes your heart proud...

that shouldn't be a problem. your primary objective right now is to dry them out. you may get additional smoke flavor, not sure. doesn't hurt to put more smoke in it. whole jalapenos take about 24 hours for me. I did habaneros the other day and they took 12 full hours at around 160-180 degrees.

I've actually done three to a rack before. They were small-ish butts - 6 pounds or so. It required it to stand on its end. But they were very rectangular butts, so it was possible. they shrink when they are on it anyhow, so after a while, you'll have more room. it isn't optimal, but its possible.

Definitely use it. It will work well.

OK, mentioned this in the recipe request section. This was inspired by Shawn W.'s post from last year and Kevin Kruger's advice. I just tried it and it turned out great: PINEAPPLE HABANERO JAM * 15 habaneros, seeded and deveined * 1 orange bell pepper (or a bell pepper the same color as the...

if you like sweet sauces, I'd look at a glaze rather than a sauce. You can do something like an apricot preserves or cranberry preserves or raspberry preserves... you get the picture. just combine about a cup of whatever preserves/jam you like, squeeze some lime or lemon or vinegar, add in a...

now that the competition blend is gone the way of the dodo, how do you like the weekend warrior blend? I've heard mixed reviews...

I don't know officially what the limit is. But for fresh stock, which I make all the time, I never really let it sit in the fridge longer than a week - and I make sure it's been cooled quickly. And when it's been there for a week, I still bring it to a simmer fo a few minutes before I use it. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Blasphemy though it may be, I'm not sure that the WSM is my preferred cooker for poultry! Need to try it a few more times. For now, indirect on the good ol' kettle still...

without water in the pan, no, it won't take longer. Its conceivable it could take less, but I'd plan on the same time. I do a bunch of chickens a number of times each year (6 at a time, but I do them whole). They'll turn out great. Just put them skin side up and you won't have to fiddle with...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: 5pm? Wow!! Keep your temps down. That thing could be ready for breakfast! JimT </div></BLOCKQUOTE>All depends on the cook temp. At 225-235, it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Use a clean knife, have clean hands, and don't worry about mangling the butt as you can tie it into shape after curing. </div></BLOCKQUOTE>...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Minion: Now there are folks that if they're not farting smokerings they aren't happy... Jim </div></BLOCKQUOTE> Perhaps the best quote ever on this...

you'll never find full packer brisket at costco. You'll also never get bone-in butts there either. Flats, where I'm at, run me $3.79/pound at costco. I can get it cheaper at my local grocery store. Their butts (boneless only, which ticks me off) are about $2/pound. Again, I can get cheaper...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff T Miller: What do you use to poke holes Adam? I am going to have to try that. </div></BLOCKQUOTE> I just use the probe of my thermometer and punch...

I can't image turkey in any kind of bag would have skin worth eating. seems like it would be too much steam. Daniel - what's the texture of the skin like when you've done it? George - about smoking two birds. the second would have to be much smaller because the gap between the grates isn't...

In my opinion, the reason to foil a roll is primarily to speed up the cook. I've had them take 24 hours before - foil can speed it up. But, taking advice from others here on this board, I poke quite a few holes in the bottom so the fat can drain. If time isn't an issue, I don't see a need to...

I've had whole beef heart on a skewer at a venezeulan bbq once. can't really recall how it was prepared. I wonder how different the venezuelan preparation is from the peruvian.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Kuhn: I purchsed the vacuum tumble marinater machine thingy that is here (http://www.freethemeat.com/) </div></BLOCKQUOTE>I checked out that link...