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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> We just missed the last time. </div></BLOCKQUOTE> I know! *Blush* Won't happen again. I'll even add some peach wood to the alder. My email is on my profile.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DennisM: I am doing the Cardog salmon tonight (love it) and was unable to find any Alder.what I always use. I have on hand Apple, cherry and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j. pavone: I like to compare my WSM to a mailman - it always delivers through wind,rain and snow. Believe it or not i am looking forward to winter up...

We had one of our annual November storms roll through the damp and dreary Pacific NW today. Unfortunately I didn't catch the forecast and had already slammed some ribs down in the marinade yesterday. So, during the wind and rain, I set up a wind break and went with the vietnamese cherry smoked...

Michael: That there is one FINE looking bird! I'm sure you and your's were well pleased. Keep up the good work.

My understanding is that pretty much any tree that produces edible fruit is also safe for smoking.

Brian: It's not readily obvious from the offical product directions, but bear in mind that one Hi Mountain baggie cures 8 pounds of butt. Oh, and the DEA probably views exchanging such baggies with other "afficianados" with a skeptical eye. Good luck.

John: Thanks for the suggestion. I'm always a bit envious of those who have sufficient space to arrange those beautiful stacks of cured wood. Unfortunately, my new rented space is limited and I've already chunked all the wood. I will remove the top from the garbage can. I've poked enough...

A couple of months ago, I picked up about 120 pounds of free fig wood from a tree pruned by a little old lady. A relocation was imminent, so I quickly chunked the wood and stored it in a 45 gallon garbage can. After a few weeks, I noticed that the wood didn't seem to be drying. I dumped it...

I'm not familiar with the stogie clod recipe, but here's one from BBQ U that aired this past summer. FYI, Steven did this on a Weber Ranch. TEXAS CLOD With Poblano Corn Relish Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003) Method: Indirect Yield: Serves 25 to 30 3/4 cup salt...

I've found the BB from hi-mountain spices to be easy and delicous. More importantly, my teenager snapped it right up and requested a repeat. He actually has pretty selective tastes, so this is a pretty good testimony. Anyway, I recommend you try it.

Bulletheads: I just moved and I'm still unpacking my essentials. I've finally exhausted my tolerance for fast food while awaiting kitchen functionality, so I elected an easy smoke: Beef Roast a la Stogie. I brought a bowl worth of charcoal and an abundance of wood, so I thought this would be...

Click on Cooking Topics URL Scroll down to Beef and you'll find the brisket topics. There's also a brisket section at EGullett Smoking At Home about 75% of the way down. I've cooked a 12 pound packer with no problems. Just orient the brisket and stuff it down between the top rack handles and...

JB: You raise excellent points. Reminds me once again of the discussion questioning just how committed Weber is to the WSM as opposed to the more popular gas grills, etc. Yet another clear demonstration that the definitive WSM book will likely be published in conjunction with this board and...

I'm no <STRIKE>whoretoculture hortooculture </STRIKE>plant specialist, but I can't seem to recall any common species of apple having thorns. However, if the fruit is edible, the wood should be OK. My best score was a freshly cut fig tree that a little old lady had cut down in August. Since I...

The smoked chicken is from his Charcoal Grilling book. It's mind numbingly easy to do it on the WSM. Full load of charcoal, vents wide open, i.e. about 350 degrees, smoke 1.5 - 2 hours and done. I reiterate my nomination of this recipe as a first cook for new bulletheads.

Video is in the WeberNation video library. He's using a completely prestine, virginal WSM. You have to register but it is worth it. Weber National url

Bang 'em on the ground a few times and wait to see if anything comes crawling or flying out. Guess I've just been lucky. I keep my wood outdoors and have had no infestations.

Close All Vents Fill water pan with cold water. Be patient. The temp WILL drop.

Check out your neighbors. Anyone with an ashy faced appearance is suspect.