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Because jerky has become one of my favorite things to smoke and because I got a few really good ideas from the bbq guru I thought I'd update the link. the bbq guru

So this saturday I've got a 21 lb turkey going on the WSM (gotta love it when the little lady requests smoking for moms day!). Trouble is I did one of these for Thanksgiving and it turned out wonderful except all my drippings were a charred mess in my foil lining. I tried the old leave a big...

On the subject of wood, I landed about 15 lbs of good size chunks of Apricot (can't beat free!) wood from a buddy who cut one down just recently. So the question is how do I go about curing this stuff - is it okay to use green?

Does anyone know if 'rump roast' is a cut that'll jerky well?

Welp, I made up a small batch of this jerky this weekend. I started with a 3.5 lb roast sliced up and marinated with a 1/2 batch of his marinade. I used a #10 can and cut the bottom and top out of it and placed it in the center of the WSM filled with K. Placed 6 lit on top of that and 2...

Man, I walked through Walmart just the other day looking for these things to no avail. I wonder if some stores do and some dont?

Don, where did you get those grates from?

There is one thing I don't follow; In the bacon recipes its said to take the belly to 140 and then cool, slice, and store. But before eating to fry it up and cook throughly. What about this canadian bacon? Once taken to 140 is it done, good to eat? Or does it need to be cooked more?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.: Doesn't it feel good when it all comes together the way you wanted? </div></BLOCKQUOTE> It feels way good. I was impressed with the...

Hey guys just thought I'd share my weekend cook story for you all (sorry no pics on this one my digital camera is broken). So I'm not really sure if you call this an overnight cook or not because I woke up at 2:00 AM to get things going. Before going to bed I got the smoker ready, poured in a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by brian lanius: What time do you plan on eating? You are looking at 15-18 hours of cooking time if you follow Chris's directions. If "first thing" is...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by A.D.Letson: Joey K, That signature wouldn't be from Castlevania: Symphony of the night would it? Awesome game! </div></BLOCKQUOTE> It very well could...

Hey, good luck with the cook! Being your first cook on your WSM I'd load that ring full to the brim, might even heap it up over. I just did two 4 1/2 pounders and tried to get away with 1/2 a ring. Yeah lets just say it didn't go over well. Ran out of fuel, butts not done...hungry people...

Thanks for all the great pointers guys. I think I'm leaning towards one of those lansky systems, as money round these parts don't grow on trees. Mike - apology accepted, I should visist the search page before blindly asking some question though.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike F.: Joey, look here------------ search </div></BLOCKQUOTE> Hehe...guess that searching first might be a good idea (though I'm trying not be...

So there I was, I had just pulled 3 chickens of my WSM after checking that their internal temps were good. I grabbed my favorite cutting tool and went at those chickens, when I realized that the thing wouldn't even make a dent in the skin. Now granted, I did do a low and slow smoke so I rather...

woah!! $4/lbs thats insane!!! Our little grocery store just down the road from us almost every other weekend or so has butts on for $.99/lbs. Plus they buy all their meat from local sorces so thats cool too... Anyways anyone want to let a BBQ n00b know what the heck an ABT is?

I've been following some threads on here we're people are talking about air leaks making it hard to control temps or hard to shut down the coals at the end of a cook. Well a while ago I smoked some spare ribs and panicked about the fact that my bottom 3 vents were closed the whole time and my...

Okay I couldn't resist that one. My kids have this kids song CD with that song on it and when ever I smoke ribs I always think of that song. So I smoked the other slab of spares that came in the cryo pack from Costco this weekend. Had some left over seasonings from my first BRITU method so I...

So my wife and I have this recipe for Sweet Meat Empanadas. The reason I like so much is the depth of flavor, its like a little party going on in your mouth. Anyways it uses cinimon and clove and I really like the combination. As I've fallen for the BBQ thing on my WSM I've kinda wondered...