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I used the search function for "halibut rub" but only turned up a post from 2004 and what appeared to be the tired (IMHO) lemon herb rub. Anyone have a recommendation/tried and true/ideas about a rub for halibut? I primarily cook halibut either on the grill (skin on) or deep fried (extra thin...

Ok, I'm lousy at searching. I can't find a link to the Brown Sugar Rub for salmon. Would someone please post a link to the recipe. BTW - silver salmon on a cedar plank on the grill as we "speak".

On my deck in back of the house. I've been using one of those fireproof mats. I just bought today a big galvanized pan (26" diameter) from the plumbers shop to use under the WSM. My last smoke I had a major amout of grease and was oh so close to a big, big mess. Also, when I was adding hot...

No, I was - maybe. Tried to sound smart about brisket. This was my first brisket so I was trying to use the "local" venacular. I was replying via quote to Russ and he described separating the "point from the flat". My brisket turned out ok. Great ring, great smoky taste but dry - but not so...

Sounds great. You definitely have to be in a kid-free home. I haven't enjoyed afternoon appetizers and wine followed by a delicious dinner in years - all pre-children years. Tonights dinner isn't a bad option though. Silver (coho) salmon frozen from this summer's catch, rub (wrapped and in...

Todd - thanks for the ideas. I need to look into this enlarged capacity potential. I don't think I'll get to smoke often and so when I do, I'd like to get as much done as possible and then vacuum seal and freeze. In your last post, are you contemplating four grates? Top, bottom - bolted...

David and Don, Who would have thunk it - discussion about an overflowing (almost) water/clay pot pan and I've learned three great things: 1. Why hassle with the extra fat at the end, both in pulling and the grease pool - just trim. 2. Trimming will produce more bark - a simply thought but...

Couple points, since I'm on the "day after" and I've cleaned up after the cook. 1. Clean up was awesome. I foiled the water pan and the clay pot base separately, then assembled, then foiled the whole mess together. Just pulled off that last foil wrap that held all the grease and voila, mess...

I posted a message in Barbeque but maybe it would have fit better in this string. Just did my first smoke with no water and a 12 inch clay pot base foiled in the stock pan. I did 4 butts on top and 11 lb packer brisket on the bottom. At the end I was vey concerned about grease/drippings...

This was my first smoke substituting a clay pot saucer for water. I did 4 butts plus a 11 lb brisket. My saucer at the end was next to overflowing with grease. In fact b/c the cook went about 17 hours I had to add coals at about the 14 hour mark and started getting a serious flame up under...

Todd, thank you for the link. Very neat set-ups. Would you recommend follow the same path as you - BGE extender and then putting in the middle crate if I like the results or just go straight to drilling holes and putting in the rods? Do you like the middle grate setup? <BLOCKQUOTE...

Ok, so Jason warns me about air flow. I'm not sure what will happen but it is in the back of my mind. I have four butts on the top rack all on edge leaning slightly in against each other. I have butcher string holding them together so help them not fall "out" against the lid cover. To assist...

I make no assumptions that I really know what I'm doing. The butts were in 18 lb two butt packs (one slightly less one slightly more). I didn't trim. I put them on edge, fat cap to the outside, basically made square. My only concern is whether the top of the butts are too close to the top of...

I have four butts (2 - 7lb and 2 - 9 lb), plus an 11 lb trimmed packer brisket and trying to squeeze on two small fatties. Haven't gotten to fitting it on the racks but the brisket is getting squeezed on however I can on the bottom (fat-side down as rec'd in another post) and I'll try to...

Russ, I'm cooking my first brisket tonight (packer). I'd never read (or I missed it) separating the point and then putting it back on the WSM. Might not have been your main point but I'll definitely keep it in mind when I pull it off tomorrow (i.e. judging whether the point is really done)...

Robert, if you use the search function and enter "rolled rib racks" you will get a plethora of links describing 18 - 20 racks in one WSM. Lots of info within this site. Probably no need to buy another rib rack. I haven't tried the rolled method yet but I'm going to the next time I cook ribs...

My first fully loaded WSM. Read the posts, will place the butts over a 12 lb packer brisket (untrimmed). I have the ET-73 (first time for that as well). My assumption is to place the grate probe on the upper/top rack and the meat probe into the brisket on the lower rack. I'll at least mop...

Awesome. First time I had used the search (i.e. find) function. A whole new world out there. Butts on top it is - with the fat cap on butts up and fat layer on the brisket down. Thanks for the help.

Nobody beats Maslokz (sp?) meats. Although I can't remember now if that butcher shop was in Hibbing or Virginia. I'm thinking Virginia. If I remember right, didn't the porketta also have garlic slices pushed into slits in the roast? If you want to try the charcoal grill option, be sure to...

Where in Minnesota? I became familiar with porketta when my sister married a guy from "da range" - Hibbing. In love with it ever since and have had the same thought as you of smoking a porketta. Considering the post about insufficient instramuscular fat, it probably won't be a long...