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I have GOT to get a digital camera and soon! Can't post pics, yet. Anyways, it was unseasonably warm in Seattle, yesterday, and in the rare window of optimal conditions, I did indeed conduct the burn. It turned out great! I removed at 120 degrees. The meat is moist and there's just enough...

America's Test Kitchen has 2 excellent pubications; Cook's Illustrated and Cook's Country magazines. The following is from CC mag. 1/3 cup Dr. Pepper 3/4 cup brown sugar 2 tbs fresh orange juice 2 tsp dijon mustard 7 - 10 pound spiral sliced, bone in ham in natural juices NOT WATER or SOLUTION...

Those are some pretty uniform slices! Was it spiral sliced at purchase or are you some kind of ham slicing samurai adept?

Sweet! One question: where did you find the surplus submarine you converted into a smoker?

Re: Speciality Grocery Stores: I know you've visited Seattle Pike Place Market. However, you missed out by not visiting another signature store, Uwajimaya. Excellent, exstensive and extraordinary Asian groceries. Main website is http://www.uwajimaya.com/. Perhaps next time you visit?

I've gotten great result with Lazarra brand from my local Cash & Carry. Comes in 40 pound bags for less than $20!

With Chris' kind permission and at Jamie Purviance's suggestion, this thread will collect your requests and suggestions for future cooking videos. (Personally, I'm hoping that Jamie and the Weber folks will create a cooking show in the spirit of America's Test Kitchen.) I've suggested at least...

I second that. How about (Wait for it!) the OFFICIAL BIG WEBER SMOKEY MOUNTAIN COOKER CHARCOAL FIRED COOKBOOK!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jamie Purviance: I'd be very happy to put together a show with Weber. I'm not sure I'm ready for "prime time," but I have gotten a little experience...

Jamie: Ditto congratulations on the book. I picked up The Big Book some time ago, so I was especially pleased to see a live fire book coming out. Even better, I got a free copy for survey participation. Weber rules! Question: My PBS station carries America's Test Kitchen and BBQ U...

Great report, Chris! I've got to say, we must have one the best user support resources in the bbq world! A 22" WSM big brother would definitely be something I'd check out, but I'm hoping Weber will first come up with a caddy or table for the WSM.

I found a wood source that works even better for me! I just picked up 20 pounds each of alder, apple and cherry wood from Joy & Ed, a family wood mill near the Southcenter Mall. Cost: $0.50 per pound. I found their advertisement on Craigslist. This stuff is PRIME! Dried, cleaned and...

You can drastically reduce the heat level by carefully removing the seeds and internal membranes.

Jimmy Dean Pork Sausage - 3 pound size from Costco.

2 words: HardWood Charcoal

Greetings Seattle Area Smokers: I found a wholesale distributor of fruit wood. Ray Morris, 206-762-WOOD (9663) sales@cookingwoods.com. The warehouse is located in Snohomish Country, but he's willing to transport product to his West Seattle office for pickup from there. He has a minimum order...

I have been known to mount the birds on stands. This is really fun at the beach where everyone else is burning burgers and dogs. About 60 minutes in, the aroma is delicous and the birds turn a beautiful brown/red/purple shade. I've also tried the split version. Both are goodl

Adapted from a Cook'n Cajun, i.e. Brinkmann, Water Smoker Cookbook recipe. The skin isn't as crunchy as I would like, so I will experiment with brining and/or spatchcocking before the smoke. 2 Cornish Hens 1 Pound Can Bing cherries, 1/2 cup juice reserved 1 1/2 teaspoon cornstarch 1/4 cup...

Sweet! Any chance I can get a copy of the plans?? Thanks.

I wonder how many alarms have gone off at government surveillance HQ whenever one of us communicates regarding "Smoking Fatties". Now I just know that none of us smokes anything other than meat on our WMS, but I would certainly hope I never get a knock on the door some night by the MIB.