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Not Bluejays they are Steller's Jays

I have an old cheapo chimney that the handle broke off with charcoal and hickory [/IMG] I use Bamboo skewers to hang through the top grate. then lay pieces flat on the bottom grate and a 2nd top grate [/IMG] [/IMG] here is the temp after about an hour [/IMG] in the 2nd picture that is a water...

I use it to spray Apple Juice on ribs

I have one from Cabelas, 10" blade made by Chefs Choice. I use it mostly to slice frozen Venison for jerky. I did have one with a 7" serrated blade many years ago that died. If the one I have now (6 years) ever dies I would not go back to the smaller one.

Before Cooking Venison remove all fat! Unlike Beef & pork, Venison fat gets rancid very quickly. Then Cook like Beef. If you like your Beef marinated in buttermilk for a week then do the same for Venison. Don't try something different because Uncle Elmo says "that's how you get rid of the gamey...

I get the flakes inside any time I use water. Get a clay saucer and foil it. You won't get the rusty looking brown stuff either. I still use water when smoking Shrimp or Fish

Is that a probe wire going into the smoker through the upside down access door? excessive air leaks around the door will cause temp. problems

I have one that can use either gas or charcoal. (Cabelas 7 in 1) The gas was only ever used to light the charcoal. BBQ with gas just ain't right

sometimes the smaller ones take longer to hit the magic point.

The Loin or Backstrap is cut from both sides of the spine under the skin. The tenderloin is cut from both sides of the spine from inside the body cavity

I purchased mine from a local company that manufactures concrete block. LUCIANO BLOCK, I did find this on Home Depot site http://www.homedepot.com/p/Firebrick-6-Pack-FBP6/202516623#.UexaBm1dDR8

I picked up 4 thin firebricks cost less than $7, 2 to raise the pizza stone, 2 to keep the charcoal where I want it

Get a clay saucer and use that foiled by itself in the 18 1/2. You may have to bend the tabs that hold it a little bit but I've seen it done

If you can't get Temps. down you most likely have air leaks. 1st check around the aluminum access door. gently bend to a best fit. next when assembling the mid section and charcoal base I rotate the mid section to where there is the least amount of rocking and do the same with the lid. As far...

My in-laws gave me one like that 20 years ago. The blade is too small to be very useful! Now I have one with a 10 inch blade that slices frozen meat with ease (I slice raw frozen meat for jerky) and personally think what you are looking at is a waste of money. The best "trick" I know is to spray...

Coal, Smokey, Ish, Mc and Tine. Smokey & Tine are mine, Ish Belongs to my older son and Mc & Coal are my younger sons

I made this recipe http://www.free-venison-recipes.com/traditional-venison-summer-sausage.html in the 18.5 WSM I remove the charcoal grate and ring. I have an old cheapo charcoal starter that the handle came off. that goes in the bottom about half full with unlit kingsford on top of that I put...

The dog is my son's "Mc" The bird on the right is wearing jewelry

This "hole in the wall" has the best Ribs I have ever tasted from a Restaurant. The following is from the website http://www.winklersribs.com/ Hi, I'm Mike Winckler, Chef and proprietor of Wincklers Ribs. So many people love our product and continue to revisit us. They ask what style of ribs...