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Sal, Cedar isn't a good smoke wood if you are talking to someone in the States. Some in Europe say it's okay and point to the fact that Black Forest hams are smoked over pine (Frankly, I think the wood is burned down to coals, largely eliminating the noxious resins, but what do I know). Only...

Just for variety of choices, here's another. I have this one I use for sausage making. Works very well so far. Nice set of features.

Good one Jeff. The ingenuity of BBQers can't be beat. We need a slogan like the post office has - rain, nor sleet, nor gloom of night...will keep us from smoking our points, rounds, etc. I use a patio umbrella. It does the job. Just make sure it's stable so the wind doesn't knock it over.

It was hilarious. "With what?" I was thinking - carrot sticks, celery sticks. My 4-year-old son, with a very serious look on his face as he thought about my question.

I use this recipe and get rave reviews from the guests Zesty Ol' Faithful 1 tsp of garlic powder 3 cloves of garlic (sliced thin) 1 cup soy sauce ½ cup of Worcestershire sauce 1 cup brown sugar ½ cup non-iodized salt (I use just a little less, but doesn’t come out too salty with the full ½ cup...

Yeah, it's been discussed before, but that's okay. I've never weighed or counted briquets. I just fill the charcoal ring to the top, then move some out of the center to the edges to create a small indent to put the 10-12 lit briquets (Minion Method). It ends up being a domed over or heaping...

If the internal temp is 195, I'd wrap it in foil and rest it in a warm cooler with a towel or two wrapped around it and call it done.

The drying process is dependent on the weather also. I wouldn't go much less than 6 months unless the pieces were small and the ambient temp was high and the humidity low, then maybe 4 months. Downed trees or prunings are great, as well as "firewood for sale" IF you are sure of the identity of...

Nice set up! Looks like you're ready for all-weather BBQ and then some.

As much as I can get to stick. There's so much meat that doesn't get seasoned (internal) that when you shred it and mix it in, it all balances out.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd B: We are going to have some great pulled pork for the Vikes game today. This WSM is amazing! Talk about set it and forget it...

I recently got a pair of these. They're great for picking up hot pork butt or brisket off the grill. Or anything else I'm cooking.

I've done the brine for 48 hours (Shake's Honey brine minus the TQ) and it worked out fine. Cooked 'em at 250-260F (19 lber) took about 5.5 hours. Cooked 'em at 325F (again about 19 lbs) took about 3 hours. Looking for 160-165 in the breast.

True poetry!

Used to, now I don't. First, it can wash off the rub. It doesn't add much flavor, that's what the rub is doing. If you cook the ribs right they'll be plenty moist. Every time you lift the lid you lose heat and extend/alter the cook. And the most important reason, I'm lazy! I'd rather be...

Bruce, Danny's modified it since I picked up the recipe, so I still have the old version. I guess I need to update my records.

Here's a few variations - Carolina Mustard Sauce 3/4 cup yellow mustard 3/4 cup red wine vinegar 1/4 cup sugar 1 1/2 Tbsp butter 2 tsp salt 1/2 tsp Worcestershire sauce 1 1/4 tsp ground black pepper 1/2 tsp Tabasco sauce In a medium saucepan, combine ingredients, stirring to blend. Over low...

For something a little different try the Bleu Cheese meatloaf recipe.

I'm no expert, but I've heard wiping it with vinegar is the way to deal with mold on the outside.

This site should have all kinds of info on curing meats and sausage - Sausage making forum