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CaseT; I thank you for the info! Keep on smokin', Dale53:wsm:

Case; What is your personal preference on raw meat thickness for your Thai Jerky. That looks like something I need to do! Keep on smokin', Dale53:wsm:

Jim; SUPER lookin' bacon, my man!!! What temperature are you smoking your bacon? Keep on smokin', Dale53:wsm:

Meatloaf on a plank: https://tvwbb.com/showthread.php?77285-Meatloaf-on-a-plank-again!&highlight=Meatloaf+plank Steelhead on a plank: https://tvwbb.com/showthread.php?41879-Steelhead-on-the-grill&highlight=Salmon+plank Brats and Kraut...

One word, WOW! Great job, Jim!! Dale53

I just want to bring a great recipe to the attention of you good folks. Recently, I did Instant Pot Chicken and Dumplings. It was absolutely EXCELLENT! I can recommend this without reservation. Every recipe created by Coco Morante that I have tried has been "over the top". I have a couple of her...

I am a big Thermoworks fan. I have two Smoke remote thermometers (worlds better than my previous Mavericks), and I have two different Timesticks (around the neck timers - one is a clock or timer, the other is three timers in one). My latest is my Big and Loud timer for the kitchen. I use my...

GwenR; The charcoal grill is my choice. I made a mistake when I got back into grills after a several year layoff (many years ago). I bought a 22" Weber kettle. By the time I added the needed table and a couple of other small additions, I could of had a much better Performer. So, I recommend that...

Clint; I have no experience with a Convection Microwave although we use a "regular" over the stove microwave daily. I'll tell you one thing, though, I am thoroughly impressed with your Jerk Chicken Wings! Good show! Dale53

I use either, but probably prefer cider when available. FWIW Dale53

I use rib racks in both my 14.5" and 18" WSM. That is simply because I want my ribs to be evenly cooked and that is what I get when using a rib rack (with the racks of ribs cut in half). I always wrap my ribs to finish. I mostly cook loin backs from Costco simply because they offer the meatiest...

Now, that looks SCRUMPTIOUS!!!:) Dale53

As mentioned before, I use the "tin can minion" method with both my 14.5" and 18.5" WSM's. I shut them down immediately when finished. I have the ring wired to the charcoal grate, and after the coals cool (normally the next day) I shake them down, dump the ash, and throw the partially used coals...

Case; Great Post!!! Man, does that Halibut look good!! Keep on smokin', Dale53:wsm:

Chris; That is a FINE lookin' bird!! Keep on smokin', Dale53:wsm:

I use Harry Soo's original rub (home made). I have it in two versions - with and without salt. In addition, I use GFS (Gordon Food Service) Trade East Salmon rub on Cedar Planked Salmon and Steelhead. Further, it is my choice on Pork Kabobs, then use a finishing sauce "Apricot Preserves, Honey...

I have a number of Thermoworks products and have been MORE than satisfied. I replaced my Maverick remote therm (probes were prone to failure and support was less than helpful. I have had a couple of Smoke remotes for some time and am MORE than happy. Since the Smoke was introduced, Thermoworks...

My Performers have the standard plated steel grates. I have used a Vortex for a couple of years, at least. That is the only way I do chicken parts these days so the grates have had a lot of exposure to the Vortex heat. They probably have no plating left over the Vortex. However, I oil the grates...

Kevin; Thanks for this great info. I, before I became "old and feeble" hunted a good bit. Black Bear are subject to trichinosis. I was always careful to properly cook them just like pork in the "old days". I still take great care with my Thermapen on ALL meat to watch my temperatures. Most meat...

Len; What a good lookin' family and the fruits of their labor! Thanks for sharing this with us! My son, was a U.S. Army Medical Officer (retired after 20+ years). When he made Lt. Colonel, he threw a party at his home and invited all of his small Medical Unit (both enlisted and officers). He...