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Be mindful of how much wood you place in the WSM and that your vents are properly set. ANY inefficiently burning and/or execessive wood will leave an unpleasant taste. Personally, I've used mesquite with no problems and will do so again. BUT if you can get fruit wood, go for it!!!

Good planning on that Foodsaver purchase! Next to or perhaps due to my WSM, I freeze a whole lot of bbq for later consumption. The FS is essential. Go to Costco/Sam's and get BOTH sizes of bags. Trust me, they'll both be put to good use.

I was looking for some inspiration and googled up some excellent bbq resources. I found a vibrant community of foodies, gourmands, gourmets and chefs at egullet.org Egullet presented an excellent online class: Smoking Meat at Home. Check out the pictures; this guy REALLY (ab)used his WSM...

If I may be indulged a moment, I would like to brag that THE PANCAKE RECIPE WILL BE PUBLISHED!!! The Hi Mountain Seasonings folks will publish the recipe soon in one of their advertising specials. In compensation, they were kind enough to send me a bottle of steak rub. Yay!

I'm only too happy to pass on my humble knowlege. Considering the BABBQ Degree I've earned via correspondence primarily through this site, sharing my humble knowledge is the least I can do. Steve? East Renton is close enough that I can almost hit it with a rock. Us local WSM owners should...

The best wood is free wood. After that wonderful storm we had last winter, there are a whole bunch of knocked down trees and broken branches still being cleaned up. I'm sure you're like me and have driven past lots of potential sources. I stopped a few months ago and threw a 10' piece of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TonyB: i'm kinda wanting to try a smoked turkey before t-giving to see how it will be when family comes over... i saw a recipe for an Apple-Brined...

Trust your gut! Toss it.

My humble contribution for breakfast and yet another use for home made bacon: NOTE: this recipe calls for Buckboard Bacon! If you haven't done this EASY cook yet, stop HERE and go do it! ADDITIONAL NOTE: DO NOT cheap out on the ingredients. This recipe deserves the best, so get the good...

I hijacked this recipe from egullet.org and applied a WSM adaptation. A whole smoked chicken is super easy and takes only a couple hours to create, so this recipe is convenient, filling and actually helps keep my <STRIKE>perpetual eating machine</STRIKE> son out of the kitchen. This recipe...

I've got to agree. Dump that wood. Those mold spores will certainly disperse inside the WSM and I doubt that the surface of the meat is hot enough to kill the spores on contact. It's just a problem better left avoided. On a related note, I loves me some fruitwood. I picked up some peach (!)...

After shutting down my WSM completely, I restarted a MM fire by removing the middle section for 5 minutes and exposing the charcoal bowl to open air. The exterior of the WSM felt cold, but obviously there was life left. I now wait at least 2 days before putting the cover on the WSM.

Check your local thrift stores regularly. I picked up a practically new Seal-A-Meal for $9.99 at Goodwill.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher: Hi, I was just wondering what process is used for making bacon on the WSM? I have some pork belly here and have to do something with...

I feel for you. I'm doing the Buckboard Bacon recipe and they just reached their 10th and final day of curing this early a.m. Of course, I picked up two 8 pound pork shoulders, so I should have enough bacon left over to last a few months. Luckily, I found a vacuum sealer at Goodwill a little...

I did an all day smoke yesterday - pot roast a la stogie, oxtails, corn on the cob, sausage links, and turkey thighs. After removing all the food and both grills, I closed down the vents, and put the top back on. This usually suffice to exhaust the fire. Today, I kicked the legs on the WSM to...

If you have to wonder, they're too old.

I'll be doing some "Just Peachy" ribs from Richard Langer's book, "Where There's Smoke, There's Fire". Is this the same Rich Langer who posts on this forum? I don't know. Kind of cool if true, though.

Well, here it is again - Summer vacation. My son is now 17 and almost perpetually hungry. Having observed this phenomenon in previous years, I planned ahead. In December, I bought two 17 pound holiday hams and threw them into the freezer. Monday morning, I left one ham out on the counter for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron Bullock: I'm sitting here at my desk at work and just finished eating 2 brisket sandwiches from my Friday night Cook!!! It was my 2nd time trying a...