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Shaun, Great looking pizza! Did you use just one charcoal basket? Paul

Welcome N Delo! To answer your 2nd question first; no you don't have to steam a pastrami; it can be cooked 100% on your smoker. Restaurants steam pastrami to reheat it for serving. How long to smoke a 6# flat? Depends...on temp for the most part. You already know the answer as you've...

Mike, If you want to keep it simple then just mix up a few herbs and or spices that compliment turkey. If you're not sure about Creole flavors, you can always buy a small container and taste it first. Traditional herbs for turkey include sage and thyme. Fresh herbs are usually preferred but...

There's no set price. Prices are determined by your individual market area. Prime is always preferred if you can afford it. Paul

Did you rinse the bird before cooking? That's important too . Paul

Brian, What type of casing did you buy? Natural vs collagen, cellulose, etc.? Natural (sheep or hog intestine)yield a very good finished product. I would avoid the artifical variety. Paul

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Is it bad practice to leave a probe in poultry through the whole cooking process? </div></BLOCKQUOTE> No, I do it all the time. While a thermapen is accurate and handy...

I'm guessing I get better milage on a full load of charcoal here in Round Rock (warmer climate), because I can go for about 12-14 hours on one load; no need to reload. Paul

Jeff, As Dave correctly points out, temp has nothing to do with smoke flavor. For me it would because I already have a hot smoker going and I don't want to heat up an additional appliance to achieve the results I can get on my WSM; that would be waisting energy to me. It's not the appliance...

Basically enough to cover them. When you open a new bag of casings see how much salt is in the bag? They're not buried, but there's a good amount of salt in it. Salt's cheap and you're going to soak them anyway; so add a fair amount. I also flush casings after soaking; kinda like making a...

Yes, but dedicated stuffers are better/easier. Now, you mention 'baby steps'. I'd recommend going with just the grinder and use it to stuff as well. The trick here is to work with very cold meat; borderline frozen for both grinding and stuffing and you won't have the fat smear issue Dave...

It's a design issue; they all do this. See link above that Timothy provided.

I've used several meat grinders and bought this grinder that Dave referrenced. Strictly for home use, it'll grind 10 lbs as fast as you can feed meat into it. And someone (Dave, Jay, ???) recommended cutting meat into strips which lets the grinder grab the end and pulls the rest into the mouth...

Lee, In parts of TX this recipe is referred to as Angels on Horseback. Don't ask me how it came to be. Raw oysters smoked bacon Lemon pepper toothpicks jalapenos (optional) Cut bacon strips in half, sprinkle with lemon pepper, wrap single oyster in bacon and hold together with toothpick...

Welcome Chris, Here's how I would cook these: 1) I'd fire up my WSM pouring a full chimney of lit coals over a half charcoal ring of unlit coals. Add smoke wood at this time if you want. 2) Place the whole bird on the lower grate. 3) Place solo breast on the top grate. 4) Put probe from...

Welcome Steve, I've cooked self-basting and simply fresh (nothing added)birds on the WSM, and they both come out great. If you've got a self-basing bird, I don't see any reason to brine it; that's already been done. Here's a link for cooking a self-basting turkey. Paul

David, Cook time will be determined by cook temp and weight of bird. Generally, a brined bird cooks a little bit faster compared to a non-brined bird. How big of a bird are you cooking and what temp do you plan to cook at? 7-8 hours for poultry seems insane to me. I find no benefit cooking...

Jeff, Please go over the Minion Method (MM)in the link provided above; that will answer a lot of your questions. Anytime I light charcoal (lump or briquettes) in a chimmney, I let it get completely white before addding to the unlit in the charcoal ring. With the MM your temps will gradually...

Ann, I forgot to post earlier that this recipe from Kevin K is very good. After reading this recipe my chuck cooks are based on it. Paul

Welcome Mike! High altitude does affect temps and burn time. There's a lot of postings regarding subject. Check here and here and here for starters. There's a valuable 'Find' tab at the top of each forum page that is quite flexibe especially if you use the 'advanced search' option. Paul