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Hey Brad, Jeff's right on the money. Wedge it between the handles. It'll bow up a bit, but will shrink pretty quickly and fit just fine. Cooking fat side down will also help protect the meat from the heat. I've cooked some monster 16 pounders and have never had a problem.

Friends in Alaska don't always send friends fresh fish!

There is a tremendous difference between wild and farm-raised salmon. There is also a difference in the varieties of farm-raised salmon. My favorite is the farm-raised Scottish salmon. I find it very consistent in quality and flavor and far superior to the other farmed products - but that's...

Mark, you need to be careful not to tear the foil when lining the pan. Are you using the extra-wide foil? I normally use only one layer and have never run into problems. The one time I forgot to foil was a real mess. Water was used up overnight and everything baked on. Had to throw it on...

The vents control the airflow that feeds the fire. IN calm winds all of the vents wide open would produce the hottest possible fire. On windy days this could actually work in an opposite manner. Wind can run through the upwind vent and actually suck the heat right out of the smoker.

Thanks for the recipe Kevin. I've been thinking about trying a duck for some time, but haven't found a decent recipe. This one looks great. I'm just curious about the spices - how did you grind them into a paste? With an electric grinder or mortar & pestle? Also, did you apply this paste to...

Rusty - 13 to 14 hours in a cooler is way too long. I'd pull it tonight and refrigerate it. You can reheat it tomorrow in the oven at 250*. I'd put it in a baking tin and spray it down with apple juice or some mop if you have any, then cover with foil and bake for an hour or so.

That windbreak will make all the difference in the world! Once you get the WSM temps stabilized, it should be smooth sailing with the windbreak in place. As for the MM method. I normally use about 15 briquettes to start the cook, but bump it up to around 20 during the winter months. Fewer...

You want to cook loins at a higher heat. You're better off on a kettle or gasser, but can run the temps up on the WSM if you wish. I'd pull the water pan out all together if you're going that route. Rubs - any rub with sugar as one of the ingredients will burn at the higher temps. If your...

I've also found that letting the ribs rest in foil after the cook also softens the meat. I don't care for using foil when I cook, but letting them rest in foil does the trick for my family members that like that mushy texture.

I regularly get 18-24 hour cooks with a single burn of Kingsford. I can fit just over half a bag in the charcoal ring forming a mound. I place approx 15 lit briquettes scattered over the unlit and open the vents wide. I fill a standard water pan with HOT water. At around 200* I close all...

Phil, I couldn't agree with you more. Unfortunately these units are manufactured in another country and Darren is doing the best he can. Don't get me wrong, if there were another manufacturer that produced a similar unit I'd buy one at the drop of a hat. Unfortunately I haven't seen one to...

Do let us know how you make out. Darren from Maverick is a pretty decent guy. From everything I've been reading here he is doing his best to make good on any faulty products.

That's pretty sharp! Not the prettiest device, but it looks pretty simple and inexpensive. What was it made out of, foam backer board?

If you've already got the WSM up and running for the turkey, you might as well heat the ham in there too. The ham will handle the additional smoke just fine. Cherry smokewood and hickory compliment each other so that shouldn't be a problem. Just remember to keep the ham on top and the bird on...

Call Maverick and ask for Darren. He's been very responsive to getting these items repaired/replaced in a reasonable amount of time. The biggest problem with these devices is the lack of quality control during manufacturing. The idea and implementation are pretty decent, as is the product...

Kevin, I'm curious about your recommendation of cooking on the top grate. I prefer cooking on the top grate also, but have found a bit more protection when the meat is directly over the water pan. Please don't take this as a 'challenge' - you've got far more experience at this than I'll ever...

The thick layer of fat on a brisket acts as a barrier and helps protect the meat from the heat. The fat within the meat, known as the marbling, is what gives the meat its moistness and flavor. You can throw some bacon on it. You may also want to think about cooking it on the lower rack...

Tried the sop, tried apple juice in a spray bottle, tried mops. Anymore I just put the meat on and leave it be until it's done. I never found that mopping left any real flavor print on the meat. What it did do was increase cooking times and made more work of tending the fire. Now the Mr...

Bill, The smaller cuts that are on sale are taken from the cryovac pacs and cut in half. Price per pound should be the same.