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I have the OXO and it is great

This board is making me do crazy things! I now own 3 BBQs and have more charcoal in my garage than I've ever owned in my life, all because of a sale!

I don't include the ginger but will give it a try. I've also made it with Tabasco instead of Srirachi sauce. It is milder and softer. My family are not big fans of too much heat; though I am.

I make this often as my favorite coleslaw. I suggest you sneak up on the correct amount of srirachi. As it sits in the fridge, the flavor gets stronger.

Welcome to the WSM world from a fellow Long Islander

Welcome to a fellow Long Islander...

I don't see how it is 'heat sensitive'. How does the damper work? It just seems like a numbered dial on a rod.

http://www.nibblemethis.com/2013/09/side-dish-creole-fried-rice-tony.html Made with Tony Chachere's Creole Seasoning and Jasmine Rice...

Rada Cutlery Boning Knife http://www.amazon.com/exec/obidos/ASIN/B001GURFGA/tvwb-20 Quick, cheap and easy... Get the black handled one, it's dishwasher safe. The silver handle tarnishes in the dishwasher.

I used Johnsonville pre-made Italian Herb meatballs and regular bacon. The flavor comes from the smoke, bacon and finally the sauce. The meat is just along for the ride.

I went big. You'll have the size when you need it and you are not really utilizing that much extra by way of charcoal

I've done 250 for 1 hour on my WSM. After that, just look at the bacon and pull them off when you see the perfect crispy look you like most. Total time was 1.5 hours but I also had made 120 of them at once for my son's hockey team. Your mileage may vary.

If the rub has salt in it, stick to the one hour before. Leaving any salt based rub on for too long definitely alters the taste of the meat.

Where is this? It's pretty cool.

She's a keeper! I did tons of research myself for my Father's day gift of 2013. 6+ months later and lots of awesome food, +TVWBB pleasures, and I do not regret the WSM purchase for one moment.

I normally do this recipe on the grill with a smoker box but I can't see why you couldn't do this in the oven if you are okay with less smoke flavor. I would glaze it with a BBQ sauce and some liquid smoke like Chris suggested. I also cooked this with table salt one time while away on a...

It's all in the taste bro, a little char adds character. I made Moink balls for a Holiday party and they charred ugly but I served them anyway. 2 weeks later and people are still talking about the taste.