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Many of my cooks seems to be way too salty. Today I tried my hand at grinding, stuffing, and smoking some fresh Kielbasa. It has a great taste, but again, it's too salty (and I usually sprinkle salt on everything). I have 2 questions. 1) I understand that when using table salt I should use...

I experimented last night. I made some without meat, some with meat, and some with allot of meat. I also got some different peppers to try (can't think of the name right off). I had about 10 different ones to try when I was all done. I cut them up a bit and the 5 of us (wife, son, 2...

The Home Depot near me has already sold its last and won't be buying again until next spring. However the Sam's club had 24lb for $9 so I bought a few.

I've had my smoker here in Colorado Springs for about 9 weeks now, and I've slowly developed a method for dealing with the altitude. I always start with Minion Method. I always start with a fairly full ring of unlit charcoal. I have a layer of the charcoal from the last cook, a layer of lump...

I actually looked for some alternative peppers at the store when I was shopping. The only thing I found was Poblanos and big bell peppers. BTW, for anyone new (like me) who might not know what ABTs are, my understanding is it means: Atomic Buffalo Turds. NOW try getting your wife to eat one.

Man, that recipie makes ALLOT of ABTs. I did one pound of jalapenios on Friday, It did about 18. Then I did the other 1/2 today (about 20). I couldn't find any super thin bacon, so I wound using Corn King brand or something. The bacon still hadn't crisped about 90 minutes, but the peppers...

I've done nearly 20 cooks now with my WSM. Every so often I've been left with dry meat (usually brisket). The last few cooks I've taken to basting a couple of times during the cook and I think it has helped. I started with liquid basting only, but I really wanted to add some of my rub. Of...

You have to hit the middle button (mode/light) to accept the new setting. If you don't press it within about 5 seconds the temp resets (as you described).

I only have 1 negative to report so far. I had the low temp alarm set, the unit was in the kitchen, and I went out to turn and baste some brisket. Of course the alarm went of when I removed the lid but I couldn't hear it from outside. My wife went over to the unit and started punching buttons...

Get a vacuum packer and seal it, then freeze it for q'less nights when you're ready for more. As for getting brisket'd out, I tend to get tired of beef allot faster than I do of pork. I did 2 pork butts a week ago and had sandwiches, made tamales, tacos, loose meat with sauce, etc etc for...

I did a turkey a couple of weeks ago. It was a "self basted" turkey which means it was pre-injected with salt solution. I skipped the brining and it turned out great. A few days later, my wife got out some boneless skinless chicken breasts. I brined them and smoked them and they came out...

I tried the cherry rib glaze on a butt end ready to cook ham. I'm sorry to say I was a bit disappointed in it. I think I got some bland cherry pie filling because it didn't have much cherry taste to it. I was expecting a little sweet to almost tart taste. I was also disappointed with the ham...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bruce Bissonnette: A buddy of mine once after consuming several adult beverages, when asked by the waitress how he wanted his steak cooked, said, "Rip his horns off, wipe his a--, and throw 'em on the...

I have mine on a wood deck. I bought an oil drip pan from an auto store for about $10. I also bought about 6 of the flat square stepping stones from Home Depot to set in the pan. The stepping stones isolate the heat from the deck. I often set my chimney charcoal starter on the paving stones...

Could the wind have been able to get through the cooker? It might have changed your grill from a slow cooker into a hot air dryer. The page that shows slow cooking with a weber kettle show wind direction and seems to indicate a specific way to orient the vents.

Ribs?? I could have sworn I just set the ribs here on the counter. Kyle, you and your other 4 teen age friends didn't see them did you? (Of course it could have been sweetened news paper and teen age boys would have eaten it).

My first thought would be "seasoning" the pottery. I don't know what process they use to fire the pots, but I doubt they had food prep in mind. I'd worry about off gassing and tainting the food with the green pottery. Maybe even shattering the clay with uneven temperatures. I know that when...

The problem I have with post grilling, is that the slow smoking seems to have rendered all the fat under the skin. Thus the grilled skin just turns from nasty soft rubber into hardened rubber. It's still tastes rubbery and nasty. But on the plus side, the chicken is wonderful and no one...

I've been gathering woods since I got my WSM. I now have a good selection of chunks to use on different cooks. This weekend I needed more charcoal and since I was in Waldemart (the store who mustn't be named as my kids call it) I decided to grab it there. Back in their outdoor section I saw...

For a cheap vaccum(ish) pack: Fill the sink (or a bucket, bowl etc) with water. Put the meat in a zip lock bag. Submerge the ziplock in the water with only the top 1/2 inch sticking out. The water will collapse the bag all around the meat and force most air out. Zip the bag closed and...