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Mark: we haven't gotten into that pan yet, but we bake on the grills/smokers allot. As long as you have a very clean burning fire it will not affect the taste much at all. Tony: Thanks! Now I need to do the same for their grill cousins :D

Santa (aka my wife) came through on Christmas a delivered a 14.5" WSM. I had to take a Christmas photo: Of course there is the common "what to cook first?" question. Since my wife was making cinnamon rolls and had an extra 9" pan of them, that was the answer: It had been going for about 4...

I'm no expert but here's my thoughts; smoldering wood smokes more, using a minion method your chunks will smolder for a while before they catch fire. If you ever get a chance to look inside the firebox of a good stickburner, they will have just a very small fire. The design will also have a...

http://www.youtube.com/watch?v=bcLBRE3CdA4 I just start doing spot checks on the temp when I think it should be getting close to being done, it won't hurt anything to stop it for the few seconds it takes to check. Congrats on the new toy, remember we all like pictures

I bought several bags of Cowboy when HD had it on sale a couple months ago. I ended up mixing it 50/50 with RO to use it up.

Thanks for the tip! Have a mini, the 14.5" was on my wish list so fingers are crossed :wsm:

I still close down bottom vents to keep from getting too much of an over shoot. Much like stick burners will put logs on top of their firebox to pre-heat them, I think 'cold' charcoal puts off more smoke than 'warm' charcoal. After about 45 minutes or so, the unlit charcoal has warmed enough...

Thanks for posting your results, I was curious as to how it turned out. Also, I usually add liquid of some kind when I foil. Can't say for sure it helps, but in my mind it does. :confused:

Partially closing the top vent is just another way of controlling air flow, which in turn, controls the temp. However, the top vent stays wide open until after I have a clean burning fire. What kind of charcoal? I normally use RO lump and use in the range of 10-12 pounds for that long of a cook.

Great info indeed! I joined his forum a few weeks ago to learn more about sausage making, did some breakfast sausage that turned out very well and have a mix getting happy in the fridge to make some pepperoni snack sticks later today. I too plan to try the bacon cheesburger sausage soon.

It looks like you should be done by now, but I'll throw in a suggestion anyway. We've used the Montreal Steak on briskets but we use a pepper grinder to make it a little finer, seems to even out the flavors a little to me.

Interesting concept since the trend seems to be moving towards higher temps. I think it will depend a lot on the grade of brisket. Theorectically you'll never get the meat higher than 190° which, unless it's a Waygu, will likely still be a little tough. Just my thought.

By popular demand, wording changed to "overmixed the batter" :mad: Boy did I ever step in that one

Or buy your buddies for $150 and later buy another for that much and you'll have 2!

Found a recipe for a Dutch Apple Cake that sounded interesting, so lit the 22" Weber and baked me a cake. Temps were in the teens here with 1/2" of newly fallen snow and the Weber held 325° like the champ it is. The cake had a good flavor but was flat, after talking to my wife it sounds like I...

I agree with a sharp knife, but the density of the meat will also have a lot to do with it. For example, an undercooked brisket will be tough and can be sliced very thin whereas an overcooked brisket will be hard to cut thick let alone thin.

For competitions we trim spareribs down to St. Louis cut so I usually have several bags of trimmings in the freezer and I had the idea of using them for sausage. I cut them into strips and ran through the coarse grinding plate on my wife's Kitchen Aid: After the coarse grind I mixed in: 3...

I did 3 racks of ribs this weekend, temp was in the low 20's. We'll be smoking for a Christmas party tomorrow. Yes, I smoke all winter. I have a welding blanket I can put over the WSM if needed. It will work without it but will use more charcoal.

Here's another, nice people that we deal with allot: http://www.atbbq.com/

Nice score! I really like my mini