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You can order a Brinkman charcoal pan from Bass Pro Shop for $4 (and substitute it as a waterpan in the WSM). They were so cheap, I bought 2. They work great .. I rarely have to refill the water unless I have a really long cook. Here's the link: Brinkman Water Pan

Someone (Shawn W. I believe) posted some time back that he placed his meatloaf on parchment paper and discovered that the parchment was so porous that the meatloaf had a smoke ring even where it sat on the parchment. I have since done all my meatloafs that way and find it really does make a...

I'm curious, does goat meat have a strong flavor like lamb?

I usually use kosher or sea salt whenever I BBQ. However, I never did it because I thought it was better than iodized salt. I always assumed salt was salt. Can you really taste a difference?

WOW! They were so cheap, I ordered 2, too! Thanks for the tip from me,too, Stuart ... and welcome to the TVWBB!

Larry, just out of curiosity, what type and quantitiy of wood did you use for the smoke? -Phil

I've done the same as Keri. In terms of sauce, I always bring my ribs dry and then let those who want sauce to put that on themselves. I might even bring 3 different sauces for a little variety. Some like em dry, others like em wet.

I'd say that bark looks great! That is highly desireable stuff. What a great looking setup, too! Kudos to the chef.

Has anyone tried making pepper jelly with fruit like berries or cherries or citrus? If so, how would you suggest modifying Nicole's recipe?

I'm green with envy. He makes it out to California so rarely.

How do you measure 5 percent? LOL I usually end up just using one vent and its usually just a crack open. Naturally, if you want a little cooler temp, try using the lower rack. My bottom rack runs about 10 degrees cooler. Yeah, I don't think these mini briskets qualify as full fledged...

I've gotta agree with Kevin. I would suspect that hammy taste occurs when the ribs sit with the rub too long before cooking. Personally, I rub my ribs about an hour before smoking. In fact, I usually rub the ribs and then go out, setup my WSM firing up the charcoal Minion style. Once the WSM is...

I usually do 11 pound brisketts. But, one time I did a tiny 2 pound briskette and it was at 168 degrees in 2 hours. It was done by 3 1/2 hours.

I say dinner's ready when you pull the ribs off the WSM. My mouth's watering already!

Dennis, It is not uncommon for the WSM to run a little hot the first cook (or two). Some theorize it may have something to do with the super clean finish on a new WSM acting like a heat reflector. Regardless, I'm sure those ribs will be yummie just the same. I've found no two cooks are the same...

Denny, I can't speak for the Taylor Wireless thermometers. However, if you want to make a really great investment and take advantage of a special going on right now, go back to the "Just Conversation" part of the BBS and look down to about the 6th string of messages and you'll see there is a...

I'm hoping to get a wild duck for Christmas. Should wild ducks be cooked any different since they would tend to be leaner than a farm raised, store bought duck?

Shawn, That does seem surprising at first. However, if you think about it, 1. paper is really porous, 2. the smoke ring is a result of a chemical reaction. The grease that is dripping thru the paper has the contents (as I understand it) that reacts with the smoke which causes the smoke ring as...

Ahhh, in that case, I think I'd be inclined to place them bones down (bone towards the grill). I wouldn't even turn them over at that point. You may consider foiling them for about an hour towards the end just to get the extra tenderness and then unfoiling the very last hour. Enjoy!

John, Have you considered rolling the ribs as illustrated in the cooking section of this forum? Take a look at this link (you'll have to scroll down a bit to see the rolls). Rolled BRITU