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The first time I made ribs, about halfway through the cook, I needed to run up to the hardware store. I told Mom I would be gone for a few minutes, she balked about being left alone with it. "What if the remote goes off?" I told her not to worry about it. I came back about 30 minutes later...

Chris, Why am I not surprised that not only do you know the story, but have it posted here on the site! Doug, thanks for filling in the blanks...it's been awhile since I was told the story and I forgot most of it... My ex used to say I had the worlds largest store of useless information....

Here's a bit of trivia for you... Did you know who invented Kingsford Charcoal? Henry Ford I forget the whole story but it was a by product of the car business, and he use to sell it at his dealerships. When business got too hectic, he gave the charcoal business to his brother-in-law who...

Craig, Someone on the forum gave me this website when I first got my WSM. Mail ordering gets you on shipping but I thought their prices were fair and when I got it, they had a special on the shipping charges. Depending on where you live, members here might be able to direct you to somewhere...

John, Congrads on your success! Since I have yet to do anything other than ribs, chicken and salmon, I can't answer your questions...just wanted to say congrads.

Someone sent me this email recently... In view of the topic, I thought you might find it interesting. We are less than a month from one of the most important Holidays of our Nation, so it is time to remember . . . 4TH OF JULY Have you ever wondered what happened to the 56 men...

Martin, I have only ever used the BRITU (love it THAT much)so I don't have anything to compare it with, but would highly recommend it.

I have also done 2 beer can chickens on the bottom and 3 rib racks on top with no problems.

Mark, The pics look great! What is the green creamy stuff on the plate in pic #40?

Mark, Fresh cut wood has a lot of creosote (I'm sure I'm spelling that wrong), which, among other things can impart a bitter taste. Stack it and save it for next year...

Doug, At a quick eyeball, I imagine a slaw mix to be about 4 cups, that being said (and I don't know if I'm right), I would substitute equal amounts of the brocoli/onion slaw mix, I wouldn't put in more than 1/4 cup raisins (and I would rehydrate them in a liquid to keep them from soaking up...

Steve, Welcome to the site! Congrads on the success of your first cook! I also think the knob on the access door is a pain in the butt...if there is a fix for it Chris will know...a search of WSM modifications might turn up something...I'll take a look later and see if I find anything. Sounds...

Ben, Welcome! You'll find you are not the only person on this site who owns a smoker other that a WSM...many people on this site in fact have started with other brands and than switched down the line. From what I gather from reading postings, the real big difference with the WSM is the...

Great article Stogie, thanks!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>After all, real slaw is cabbage-based, no? <HR></BLOCKQUOTE>Doug, I think in die-hard Q country, substituting cabbage and calling it slaw is cause for justified lynching...

Keri, Thanks for the info...it sounds great!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>I'm not a big fan of cabbage slaw. Instead, I buy the brocolli slaw. Mix it with raisins and ranch salad dressing. Yum. <HR></BLOCKQUOTE>Sam, Hmmm...this dressing would go really well with raisins and maybe...some chopped...

Looks great Keri! What is a honey brine? Is it a mixture of salt and honey?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>FYI - when I was doing a search of woods for smoking in the NYC area, I found a place called NYCFirewoods (http://www.nycfirewood.com). They've got apple and cherry as well as hickory for cooking, and they deliver (although...

Okay...I'm guilty...I use the prepackaged coleslaw mix in the supermarket. I'm a firm believer that if they do it as good as I do, let them do it! I like the tricolor slaw that I've seen lately. My only critic is a friend from NC who says they like their slaw cut thicker...but he took seconds...