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John I buy frozen shrimp when it's on sale. The shrimp is covered with ice crystals and when I seal them some of the ice melts and hence the water. Some of the meat I smoke already has bbq sauce on it, another kind of liquid. Fresh chickens have moisture on it when you seal it. There quite a...

When I seal something with some moisture in it, I use a larger bag or extra length on the roll. Put everything as far back in the bag and add some paper towels. With extra length on the bag the bag seals before the liquid gets to the seal I don't worry about using to much bag, because when I...

Bryan I guess that I being Italian find it hard to smoke Italian Sausage or jacuzzi it. I guess I'm old school. Either it's in mom's red sauce or grilled straight up. If everyone else likes the beer jacuzzi go for it.

Bryan Italian Sausage doesn't go in a beer jacuzzi, brats do.

I only remove the bark if it comes off easy using my hands. If it's real thick I'll stand the chunk on end and chop down on it with a hand axe.

Doug Did you have a dry pan or did you put water in it? Water is a no no when doing poultry.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> A lot of brining recipes call for heating the liquid to dissolve the salt. <HR></BLOCKQUOTE> What I do is to take just enough liquid to heat up and dissolve the salt and sugar (about 1 qt.) and keep the rest in the frig...

I've watched the big competitions on the Food Channel and I'm begining to see the big guys injecting butts with extra flavor. I have not done it myself, but I'm definitely leaning toward doing it someday. No brine needed.

Mike This site has an 8 inch duck stand and a 9.5 inch turkey stand both non stick.

Glen <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>One mistake: I tried using a sheet of aluminum foil on the top grate, below the turkey since in the past the bottom of the bird turned out dark. <HR></BLOCKQUOTE> Maybe the sand in your water pan gave off enough...

Gary I've done turkeys on my WSM at 325* and up with no problem. I use lump charcoal, which burns hotter. I put a webber chimney full of lit lump charcoal in the ring and top it off with unlit. I don't put the body on til it starts burning pretty good. I leave all vents open and put the body on...

B. Foster Years ago they used lava rocks in gas grills. I don't see why it would smell. As long as it's clean. I wouldn't use landscape lava rock. I think they still sell gas grill lava rock. Go for it. Just make sure you cover it with foil.

I also use candied ginger. I dice up 1 TBLS into small bits and mix it with 1/2 cup of sour cream and 2 TBLS of brown sugar. I grill pineapples and use this as a dip. Yum.

Rob I added handles to the side of the middle section. If I need to refuel I check the water level and if it's low I lift the middle section off with the lid on. I also have a long handled shovel that fits in the door and I stoke the fire with lump charcoal if it needs it. If I'm just using the...

Rita Definitely use a dry water pan. I would leave the breast whole and maybe the legs and thighs connected. This way you have less ends to dry out. You might be able to do 6 butt can chickens (3 on top and 3 on bottom rack) and then cut them up. That would be 60 pieces, if you quarter the breast

Glen I just take the stem off. Coat it with olive oil and season (your choice). Grill face down then flip face up, fill with brie cheese. Butter a bun and toast on grill. The nice warm bun and mushroom with the "COLD" tomatoes and lettice is outstanding.

I like to grill portobello mushrooms whole and then turn them upside down. Fill them with brie cheese til it melts. Then I put it on a toasted buttered bun, top it with ice cold tomatoes and lettice. Better than any cheese burger I ever had.

I've made boiled tongue. After you boil it you have to skin it.The skin is tough. If you smoke it I don't know if the smoke will penatrate the skin. I don't think you can skin it raw, it will tear the meat up. I love head cheese. My friend doesn't like it. He told me he doesn't like any kind of...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>The reason I started new thread is when I hit reply it shuts Internet Explorer down. Did so the last 10 times. <HR></BLOCKQUOTE> Thank our best friend Bill Gates.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Why is the skin SO black? <HR></BLOCKQUOTE> To much smoke. Also the honey will darken it.