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I did mine a little different. The setup is much the same as on the new 22 inch cookers. I used garage door pulls for mine, and installed them just under the rim. You can see them easily in this pic. I used sheet metal screws, I did have to cut off the ends with a cutoff wheel in a Dremel tool.

I dunno... tell ya what....send it to me and I'll test it out for you!

I lay it on thick at first to get that nice smokey flavor. It's hard for me to get any wood in chunks besides hickory so I use chips. Strange living here in Massachusetts considering all the orchards around. One guy wanted to charge me 12 bucks a lb for the wood (bark and all), I thought that...

Great job with that ribeye Clay, No doubt in my mind that it was deelish. I do lots of smoke roasting myself and do lots of different beef cuts this way. A big sirloin roast is my favorite one, but I'll have to do a rib roast after seeing yours! I like my beef a bit on the very rare side. One...

About the only fresh meat I will buy at Wally World is brisket. Virtually all of their fresh meat is an 'enhanced' product, except for packer cuts.... still you need to be carefull. Even for select grade, who in their right mind would do that to a ribeye? Or a Tbone/ strip... et al.

That's some fine looking bird Chuck. IMHO, there is no reason at all to carve chicken. Cut 'em up into quarters and be done with it. The worst that can happen is that a white meat fan will get a bit of dark. Big fat hairy deal.

Not so much if you trim & grind the stuff yourself. Upwards of 97% of the fat & gristle needs to be removed for decent shelf life. Gristle will just make the jerky tough. Ground up or otherwise. Fat content is another matter. It tends to go rancid because the stuff never really dries out. So you...

The thing about making ANY jerky that has an extended shelf life is that you must remove almost all fat from the meat. Refrigeration shouldn't be a part of it at all except when you are brining your meat strips. The whole idea is that the curing & drying process eliminates the need for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W: Instead of using spice rub perhaps you just apply S&P (I do S&P stuff from time to time, love it). Spray a couple times with juice and...

I agree with Kevin on this. Matter of fact, the store might be able to grind the stuff up for you. I did some Chinese porkballs earlier this year. Had the meat cutters coarse grind a 4 lb pork butt that was nice & lean. It was probably about 12-15% fat. Simmerred 'em in a Chinese broth for a...

One thing that will help get rid of some of the gamey flavor is if you remove what you can of the silver skins. same thing works for lamb too. I learned that from a French chef many years ago and it never fails. Remember though, salting will draw out some moisture, even as a brine. My cousin is...

Hmmmmm..........good reason now that I think of it, I like not losing bark either.

So here it is Columbus day weekend, and the GF & I get invited to a party in the woods. My better half was going to be tied up most of the day with a baby shower. Sounds like fun for her. But it means that we won't be able to head out till 5-6 PM-ish.....and I'm really not in the mood to schlep...

I wondered about that. I haven't even taken the cover out of the bag. Good thing the WSM is porcelain coated, otherwise it would be an expensive rust bucket in a few years.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: this seems to be a re-occurring thread around here. if you have the patience to trim out the bones and cartilage, and have a meat grinder...

What about doing a whole smoke roasted loin? Put on your favorite beef rub. Get the WSM temp up to about 300/325 and add small quantities of wood chips every 25 minutes or so. Baste it with some light mop if you notice it getting dry. I'd check it with a thermometer and take it off when it reads...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by danmarks: question... that picture of the 'whole? shoulder'... cut it in half and you have a boston butt, and a pernil? anyway, is it typical to smoke...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan D: I give them to my wife and she makes a Japanese style dish called Ton-Kotsu, it's from the southern area of Japan, my Father-In-Law's family is...

I am not going to toot my own horn, but hot damn this is some of the best I've ever done. The sad part of it is that I promised to bring a lot of it to work.... Here are some pics of the cook. The first shots were at about 2 PM, the fire's ramping up, and the meat's just gone onto the smoker...

I'd imagine that it all comes down to meat grade. I've had great success doing low & slow on choice grade pieces of chuck. I did a bone-in piece last year that weighed about 12 lbs; and took 9 hrs on the WSM. The bone added a huge amount of flavor, plus I used it to make stock. I think I still...