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David, Many people smoke with the 310 and some grill with the WSM. I've never used the E310, but looking at it online, I'd say turn off the middle burner and center your bird on the grates using heat from the front and back burners only (no part of the pan directly over a lit burner). If you...

Welcome David! Nothing really sophisticated about cooking a turkey. Brining? You're just soaking it in salt water. (granted I glossed over a few key points). For starters, if you haven't already, please browse this section of the website; it has a lot of good information. After going...

Dean, If this will truly be a tailgate party, why not fully cook a turkey, keep it in the fridge and slice at the game for sandwiches? If you have a grill you could do brats, wings, etc. for something hot. One of the best things about Thanksgiving for me is leftover turkey for sandwiches...

Hank, Any sort of Creole seasoning would work. I believe it was Paul Prudhomme (thus the Creole influence) who started the blackened craze, which led to over-fishing of redfish, which led to modern day limits on redfish, which irritates some fishermen to this day...but I digress. I'd sub...

Welcome Paul, It's pretty basic. You can use your hands only, or ordinary forks, or special tools such as Bear Paws. Since the meat is so tender, it will pull apart very easily regardless of tools and technique used. While this video is somewhat long, if you forward to about 6 minutes into...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I was wondering what was a fair price to pay for pork, briskit, ribs, etc </div></BLOCKQUOTE> Joel, your local 'market' sets the prices. And by market, I refer to the...

I'm guessing around 2 to 2.5 hours. Use a themo though to make sure. Paul

Jeff, Also consider what the intent of this rub is for. That way you can pair specific chiles to your recipe. Ancho chile is a good base chile - virtually no heat; just flavor. Aleppo is somewhat fruity with mild heat. Cayenne has no flavor really - just heat. There are chiles out there...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Wonder if the procedure -- including the 420-degree cooking temp -- would produce the desired result with turkey? </div></BLOCKQUOTE> I can't attest to the procedure that...

Jon, As J points out, smoking below 200 can be a bit tricky but it is doable. Smoking is generally done for flavor and the Andouille, Kielbasa and Hungarian (although Hungarian is many times cold smoked) can be smoked. The Italian, while it can be smoked, is more traditionally a fresh...

Dave, I agree with what Steven writes. To that, you can also try separating the skin from the breast. Either gently using your fingers or sliding a spoon between skin and breast will work. Creating this air pocket helps crisp the skin. If you're going to try this, then I'd also recommend...

Meat prices vary by region. In my area I can purchase whole packer briskets for $1.89/lb. Chuck runs in the neighborhood of $3.75/lb.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I will definitely go low and slow. I`m guessing a crispy skin overcomes a strong smoke flavor </div></BLOCKQUOTE> Daniel, if you want a stronger smoke flavor, you can...

T, Sounds like a fun event. I'm not a historian, but I'd be willing to guess that 1st century cooks roasted their poultry as opposed to smoking it. It's faster and produces a crispy skin for better product. Another very popular protein was fish and goats. You might consider that as well...

Michael, glad it turned out well. Rosemary can be intense; a little goes a long way. That's what nice about recipes; you can add/delete based on your preferences. Paul

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> when i take the butts and brisket out of the cooker what do i do with them? </div></BLOCKQUOTE> Let them cool on the counter and then wrap and put in the fridge. You can...

Not at all. Restaurants don't/can't cook briskets or butts to order; it just takes too long. Once a butt is pulled, with a little juice (some use a little apple juice with water) to keep it moist, it will hold very well. On the brisket I'd recommend holding it whole. Slice the day of the...

Nicolas, Unless you're a seasoned veteran, cooking for 100 AND being a congenial host is going to be very difficult unless you cook in advance. By cooking your meat (pork and brisket) in advance you can use whatever wood you prefer as they can be cooked separately. Both pulled pork and...

Dave, Sorry about the delayed response. Here are some estimated conversions. Salt - 2.5t* - 3.5t* (depending on weight of meat) Cracked Fennel - 1.75t Corriander - .75t Caraway - .75t Cold water - 6.75 TBL Heat? Cayenne or dried red pepper flakes - 1.25t t=teaspoon, TBL=tablespoon. *...

For an Italian sausage, here's what I think would work (butt is just about perfect ratio of fat to meat): I always work in metric with sausage recipes as it is much easier. Let me know if you need conversions. All weights are based on per 1000 grams of meat. Salt - 18g Cracked Fennel - 3g...