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Reflecting on the fast/hot brisket thread, I now wonder if it's possible to do high heat, fast butt and/or shoulder. Comments??

Hey Barry: Never used an offset. My first smoker was a Brinkmann aka ECB (el cheapo brinkman). I wanted a smoker and it was all I could afford. I turned out some occasionally good grub as well as some commendable shoe leather. The lack of fire control was probably the most frustrating...

FYI: The Smoked Chicken recipe on page 168 of Weber Charcoal Grilling makes a great QFH (Quick, Fast, in a Hurry) meal. I highly recommend it as a first cook for new WSM owners. This recipe also adapts beautifully into Beer Can Chicken. It's cooked with vents wide open, 350 - 450 degrees for...

Hope this helps. BBQU just did a show on clod last week. BBQ U: New Face of Beef 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 1/4 cup cracked black peppercorns 2 to 3 tablespoons...

Wonder if these are the same guys who jumped out of the truck and offered to either re-roof the house or pave the driveway for me?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Jones: Where is the "disinformation" you talk about? It seems more like you just disagree with them </div></BLOCKQUOTE> YES I disagree with them...

Now THAT'S how one does a valid product comparison. Thank you so much for posting this. It deserves a spot in America's Test Kitchen AND Consumer Reports.

Holy (heh) Smokes, Chris! <span class="ev_code_RED">9 minutes</span> response time to my query! As always, you and this site rock!

Between TVWB and Cook's Illustrated science segments, I've come to believe that the X variable in burn times is the comparative fat:lean ratio. I suppose that's why the bottom line is to cook to temperature not to time. The scariest thing for me has always been the plateau effect. I...

Please post the Brisket Hot & Fast method. Thanks.

KCTS Channel 9 5:00 p.m., 8/25/07 America's Test Kitchen (Cook's Illustrated TV) BRISKET!!! <span class="ev_code_BLUE">Barbecued Beef Brisket For a Charcoal Grill The Problem: The main reason it's so hard to cook brisket (which a lot of people know only in its "corned" form, as it's eaten on...

The Sausage Mania Site has 2 downloadable cookbooks. One is in PDF format, one is an Excel spreadsheet. The Excel book allows the cook to set desired yield and displays adjusted quantities. Very cool!

Renowned Mr. Brown Pork Mr. Brown is comparatively easy. Personally, I'd do a practice run BEFORE the promised cook.

Congrats! That's some good lookin' grub! With those kind of numbers, however, I am reminded of the Big Drum Smoker, XL version which I've seen loaded up with no fewer than 16 complete rib racks. Downside = price$ comparable to Big Green Egg. Upside = HUGE cook capacity Gotta admit, I am...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jonathan Wexler: I keep seeing people talk about buying and using chunks of wood rather than briquettes, especially cherry wood. As I have 2 pie cherry...

I've been sawing and splitting all week. When all this is done in a week or 2, I'll have enough wood to last me through 2 or 3 seasons of cooking. I have learned to keep an eye out for available blow downs I can grab because I see no reason to buy any but the most exotic woods anymore.

The Hi Mountain Buckboard Seasonings would work well, but the outcome will NOT be the traditional bacon we grew up with. Not to say it doesn't come out delicious, just different. I ordered a case of the stuff which, low and behold, makes 150 POUNDS. Guess I'll be making lots of bacon, LOL.

Free wood is good wood. Even in BC, you've got apple, apricot, peach, fig, hazelnut, pear, plum, maple, and alder growing all around you. After a wind storm or when someone's pruning their orchard, grab it!! Let it dry a year or 2 and burn it happily. My $0.02.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by tjkoko: Get yourself either a 21 or 24 inch bow saw and get started. And then get a splitting axe which can be had from either Wetterlings or Gransfors...

A local homeowner pruned out his cherry and plum trees and gave the wood to me ~ well, so long as I would pick up. Fun times in a Jeep Wrangler, I can tell you. Anyway, I've got logs all over the driveway - probably around 100 pounds worth. Several logs around 2 feet long and 4 - 5 inch...