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My dad has some "wild plum" trees he's cutting down on the farm and wanted to know if I wanted the wood for smoking. I said sure, but don't know much about it. I know people smoke with plum, but does anybody have any experience with wild plum? Thanks. konevik

Hey all. I've got some guests comming over Tuesday, so I offered to put my new-found skills to use and have pulled pork sandwiches ready. I'm working Monday and Tuesday morning so I'm going to smoke this weekend. I've got two bone-in butts that weigh a bit over 7 lbs each. Planning on an...

I've used the 110, which I think is the same, except without the serrated sharpener. It does an excelent job and quickly brings my Henckels to a razor-like edge. It can rub a burr mark along the side of the knife if you're not careful, but other than that it does a great job. k

I've used both Kingsford and several types of lump in my WSM. Kingsford is stable, but is ash-heavy which can lead to the ash choking out your fire, thus the "stir the coals." I've used regular lump, which I agree is a bit quicker burning and a little harder to control temperature-wise. I...

What do you guys typically do with the grease and leftover water left in the water pan after a long cook? I haven't wanted to just dump it in the lawn, much less down the sink. I've been just letting it cool and then dumping into a garbage bag. I was thinking about getting a cheap funnel and...

I'll second the recomendation on Paul Kirk's book. The chapter on how to build your own rub is great. It's a lot of fun to try and identify what you like, make a trip to Penzey's (in person or online) and then cook with your new rub.

Seems that about a 24X8" piece of sheet metal with a 90 degree bend in it along the long axis would make a good slide to add coals with. Just hold the slide with a gloved hand, aiming through the door to the location you want the coals to go and slowly pour your chimney in. I think i saw a...

Right, but they compared Kingsford and W-G in the same cooker and showed much longer burn times in the W-G with less ash production. I'll try it out when it gets here and post any differences I notice.

Has anyone used "Wicked Good Charcoal" in their WSM? I followed a link on the Advanced board discussing a coconut lump charcoal to a lump review site. On the site they also did a comparison of burn times and ash production of several lump charcoals and Kingsford. Both Wicked Good and the...

Anyone with KC specific sauces? To me KC Masterpece is good for dippin, but leaves a little to be desired. Jack Stack is a little too thin, and low on flavor. Gates is popular, but I sort of prefer Zarda's sauces. I guess that would be my rundown of KC "comercial" sauces. Any feedback? k

I just got mine a few weeks ago. The mid section fits tightly into the bowl with no wobble. The grates are flush all the way around. I agree, from what you describe it almost sounds as though the mid section is a bit off or out of round. k

Gotta question for you folks. I've made deer jerky in a dehydrator and in an oven. Seems like you usually add a bit of liquid smoke for flavor. Does anyone have experience making jerky on a WSM? I imagine low and slow would be the way to go with thin strips of meat on the racks (possibly...