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Randy, What temp did you smoke the shrimp?

Buktor For the first time just do the ribs on the wsm. This way you can focus on the ribs only.As for the chicken I like to spatchcock the chicken and put on the grill. It will cook alot faster than a whole chicken. Check the website on how to split open a chicken. Brining the chicken will...

I have 2 pork bellies in a brine for Saturday. A pork butt wrapped in saran that has been rubbed. Beef short ribs in saran that has been rubbed. Shrimp in the shell,which will be brined in the am. The pork bellies will be sliced for bacon. The butt pulled. The shrimp peeled and eaten. First time...

Smoking has nothing to do with being a man or a woman. It's about acquiring as much knowledge about the game and understanding how things work. Just keep reading all the postings and faq pages. You can't beat experience.

One little thing that might help next time is to start your butt on the top rack. Was your smoker temp over 225? Wind is your worst enemy. Try to put up something to protect your smoker. Check my website and see what a real cold day looks like. I had no problem smoking on Jan. 31st...

Doug The reason for putting briskets fat side down is because the heat from the long cooks tend to dry out the bottoms of the briskets. The fat tends to wick up. If you fry a hamburger you see all the juices rising up and the bottom browns. Like you said it's a personal choice.

If I was cooking a brisket and butts, I would put the butts on the bottom and the brisket fat side down on the top rack. The butts will help to keep the brisket from drying out. I think the butts will be finished first. Just remove them and place the brisket back on the top rack. That's how I...

I also like the bone-in pork butt. I think you get a little extra flavor from the bone. I enjoy taking the butt off the smoker in front of my friends and then slide the bone out. It's clean as a whistle and it amazes people. They then know they are in for a treat of tender shredded meat.

You seemed to have left out alot of vital information.What was the temp on your smoker? What was the temp of your butt when you pulled it? How much did they weigh? It sounds like you pulled it to soon. You didn't give the fat time to melt down. 6-8 hours is a short time. Your smoker temp should...

When you buy bacon it is already cold smoked. The long cook will crisp the exposed bacon and the bacon that is tucked in will have the same texture as bacon in baked beans..soft.

Steve, I smoked it in a WSM. It was last spring and I don't remember how long it took.I know it wasn't an all day thing like a pork butt, because you're only going to 140 degrees. It depends on the size of the leg.

I have smoked a leg of lamb a couple of times with great results. The following recipe is for bone in or boneless leg of lamb. Cut deep slits all around the leg of lamb. Insert raw bacon into the slits. Wrap string around the leg of lamb to help keep the bacon in. It tends to rise up from the...