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The last coule of pizzas I have done, I ended up putting the pan on top of my rib rack. This gets them closer to the dome. The top is then done quicker, and the bottom is done slower

Someone can correct me if I am wrong, but isn't a spiral sliced ham already cooked? Smoking it then would have little or no effect on it then.

Here is the recipe that I ususally use when doing a fresh ham on the WSM. This recipe calls for a lot of salt. You can likely half that amount and still be o.k. I find it too salty as it is.

I smoked some sausage a few weeks ago..They were homemade using a store bought mix for smoked bratwurst. I added a few Tbsp of Super cure, and 2 lbs of medium cheddar cheese to 18 lbs of meat. Let them sit overnight, and stuffed and smoked the next afternoon till approx 165*. Ran under cold...

Can't forget about Barbies Beans, we need some in there too.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_H: I cooked a 9.5 pounder this weekend. I foiled the pan so I wouldn't have to clean it up after I was done. I had no problem keeping my temps...

The heat is to stop temp fluctuations while doing a low and slow. I personally always use a dry pan with foil, and never seem to have any problems.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Talk to me bout the loin chops (other name?) or is it just a thick bone in chop??? </div></BLOCKQUOTE> Loin chops are either bone in or boneless chops from the loin. They...

I use the chimney for the WSM, my kettle was used, and came with a portable electric starter so I cheat and use it on the kettle

How did you make out?

The higher temps are necessary to break down the strands of fat in the shoulder to help make the meat tender. If you do not go that high, the fat is still tough as the fat is not becoming rendered. The meat is cooked at 170*, and is safe to eat, it just needs the heat to become moist and tender.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob Ruth: Does that not damage the interior of the bowl? </div></BLOCKQUOTE> I have not had a problem yet. I would be interested to hear what others...

Hi. Yes I have done this many times, especially if I am going camping or something when I dont have room to take the kettle with. I would remove the bottom charcoal grate, dump lit charcoal into the belly of the bottom, and use the top grate to cook on. It rests on the bolts that hold the...

I had used homemade dough. Put one pizza on, cooked it, took it off, and then put the other pizza on when the stone cracked. I think this stone was made out of ceramic.

HI Don, when you preheat the stone and put the cold pizza on, does it not crack? I did that to mine on the WSM a while back, I haven't made pizza since.

Planning on doing some smokin Thurs. I've got two racks of ribs for Thurs while watching the Gatorade Duels, and also doing two butts for eating on Sun during the Daytona 500. Gonna pull the butts and put into the crock pot, on Sun morn I'm going to make some #5 sauce, pour it on top an turn...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: Sounds great Mark. What's Montreal spice? We don't get that down here. I may need that recipe -- we missed the snow last weekend, but some...

There must be more to Lump than what meets the eye though. How can they sell briquettes for 12.99, and ask 17.99 for the lump? I think that a bag of briquettes will burn the same length of time as a bag of lump will when packed right, so where is the difference other than the quality of the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> My Crappy Tire has a pallet of RO lump,$7.49 a bag I think. </div></BLOCKQUOTE> That is likely the 4 kg bag. which works out to 14.98 for 8kg. I think that I would pay...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Wagg: I'm in Kitchener, Ontario. Someone mentioned that a few stores carry Kingsford briquettes year round, but I have searched long and hard and...