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That is an impressively LOW KCBS number! Mine is barely held within 5 digits -- 98480.... I haven't judged in over a year -- my wife has COPD and I couldn't risk bringing COVID home. Now that we are both thoroughly shot, my return to the tent is next Sunday 4/18 2 hours away in Maryland...

My wife lost her sense of taste and smell when she first developed symptoms back in May. She still has only partially recovered them. And since she is the gourmet cook in the family all the seasoning now falls to me.

Thank you, folks. I passed your wisdom on to the happy couple. She took off for several weeks for the holidays, so I will find out next week what decision she made. No matter what, I am sure he will be thrilled.

I am now and always plan to be a charcoal/wood guy. If my WSM 22 won't handle it I'll find a friend with a catering rig and bribe him with good liquor and a cut of the meat. But a coworker wants to buy her hubby a good basic electric smoker for family / small gatherings and has asked me for a...

Hadn't even thought of cold smoking it. (Brain is getting sluggish I guess.) I will try it hot smoke and then try cold and see what turns out. Great ideas, thanks all.

Nah, my daughter is obsessed with the idea of smoked syrup for her family's camping breakfasts. I told her I would look into it.

Can't wait! Especially love to watch Rodney work.

i have been asked if I could figure out how to infuse maple syrup with an authentic smoky flavor. Assuming it's possible and effective, the mechanics seem easy enough if I just put the syrup in a relatively shallow wide bowl next time I throw meat on the WSM. But I am in the dark as to how...

Truly the best recipe ever. All hail Saint Allingham!

Thanks. It is specifically the berry that the black and white pepper comes from, no problem with chili peppers. I'll play around a bit with the ingredients you suggest and see what happens. I notice you have no salt. I'm game to try it!

Now I want brats. Thanks, Jim.

I have over the years come up with a rub for pork I am very happy with. It includes a measured combo of two retail spice mixes to which I add turbinado sugar and paprika. This has kept me and my family happy with my Q for a long time. I have old friends moving back to town and since we can't...

I would be afraid the smoke would take pity on it and bypass it completely. At least you won't have to worry about too many leftovers!

I guess I am the outlier. I break down the WSM and scrub each interior surface with a plastic brush and a bucket of soapy water. Since I don't foil the water pan unless I am running it dry, this also gets a good scrub. Grates get scraped with a wire brush, and if that isn't sufficient I put...

<<insert something clever here>> Ready to smoke some ribs!

Thanks Chris. And thanks for refraining from making this site Pay-Per-View. ;)

I tried Chris's Hot & Fast Chicken recipe last weekend. Let me testify before the congregation -- this was an amazing pair of birds! Not only were they beautiful and EASY, they were moist beyond belief. In fact, due to circumstances (my dad and his wife have memory issues and they forgot they...

Results: 2 shoulders ready at 10 hours, 3 more at 11 hours, and the last one at 12 hours. Never bothered to transfer them to the oven, the temp was well controlled on the WSM. Yield was slightly less than last time (40% versus 47%), but that is almost certainly due to more fat trimmed away...

Okay, we can all agree it is dry aged. Just drop it bag and all on the kettle and let the neighbor kids do hot dogs and s'mores over it!

Wow. Just...... WOW.