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Dave, What meat will you be using? 100% pork, pork/beef, poultry? Do you have a preference as to a fresh sausage or a smoked sausage? Fennel is very common with Italian recipes. Marjoram, caraway are both common for a bratwurst. Heat can be introduced with dry chile peppers, fresh peppers...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> It's a beast trying to drain off the au jus and not spill it </div></BLOCKQUOTE> You can always use a foil pan covered with foil. The pan being more rigid is easily...

Michael, I don't recall the exact time, but loins are very lean and thus cook quickly. I'm guessing a little over an hour for this cook. Time will vary based on temp as Kevin states. The main thing is to not over cook the loin as it will start to dry out. The thermo probe is very handy for...

Dom, I wouldn't treat them any different. Typically grassfed are somewhat leaner than grainfed, so you would just have to make sure you don't overcook the meat. Paul

T, Generally grinders are measured in pounds per hour a unit can put out. The higher the number (8,12,22...) the greater the output. Depending on motor strength a #8 will grind about 240 lbs/hr and a #12 will grind about 360 lbs/hr. The plates (circular metal disks that meat passes thru) are...

Martin, Good looking sausage. Did you track your temps? Just curious. I've made the mistake of cooking sausage at too high a temp and the fat renders out and leaves the meat with a mealy texture. The low temps are important. Due to the construction of the WSM, the outer area does cook at a...

Jeff, I cook 'whole packers' which are the entire brisket; point and flat. I look for one that has a thick flat that doesn't taper down dramatically so the cooking stays consistent. Usually I don't pre-trim the fat; I wait until serving to trim. High heat doesn't dry out a brisket...

Also if you're pressed for time and can't let them chill adequately; try adding a little egg white to the ground meat. This will help bind the meat.

Taylor, Here's a link on bacon. Paul

Welcome Taylor, Regarding the temp probe, as others have suggested; just run the wire under the lid. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I've heard you should use a water pan for the first few smokes...

Austin and Round Rock are essentially fire free. The winds shifted today and we're getting a lot of smoke from Bastrop. Just north of Cedar Park in Leander, 11 homes burned down the other day. It's been crazy out here.

Jeff, If you're shopping at regular markets/big box stores, then no, brand name IMO is not important. There's probably only a few major processors out there anyway supplying the majority of markets. If you want to spend more money for top of the line pork then I'd recommend finding an outlet...

I've never smoked liver, but here are my thoughts. 1. I'd go light on the wood as I think the liver will pick up the smoke easily. I wouldn't use mesquite; too strong and harsh for my tastes. A little hickory if that's what you have or better yet, a fruit wood if available. 2. If you...

We all develop a little rust as we get older. This is what I've read, not experienced . A good rub and little lube (bacon, canola, bourbon) and we're good to go! Paul

10 to 15 degrees won't affect your final product. Usually temps are listed as a soft temp; not necessary to nail it. Qing can be very forgiving. There's several ways to achieve the final product; low and slow, high heat, foil, no foil. Paul

As James comments, I 'probably' wouldn't brine and inject. But that depends on the ingredients of the injection. Brine must contain salt otherwise it isn't a brine. Flavor brines take much longer to impart flavor and I'm talking about days for a pork loin. Generally brines are intended to...

Welcome Scott! No need for a burn in on the Webers. You could just dive right in! Paul

Jason, No pre-burn or burn in needed. Just put the birds right on the grate; no problem. The well done pork request is quite common a carry over from years gone by when trichinosis was a problem but that pretty much hasn't been an issue for many decades. Yeah, I'd pull it around 150 and at...

B, See what you can do about protecting it from strong wind. Strong wind blowing in the vents can cause temp spikes. Create a wind block or move it if needed. Do you have a full charcoal ring? Is this your 1st smoke on this unit? How has it handled in the past? Paul

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I remember Rumaki as a kid </div></BLOCKQUOTE> That reminds me of smoked oysters (similar texture I guess). Those parties always had the cheap canned smoked oysters...