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That's "entry level"? Um...after seeing that, my sealer is apparently pre-historic! If you get it, PLEASE give us a follow-up review...that thing looks wicked!

Rich, if there is a person in this forum that says they jumped right in and mastered the art of smoking from the get-go, they are lying to you. It takes practice, practice and more practice. Observe and tinker with the process until you find what works for YOU. Keep that open mind!

I haven't seen anybody post anything about the Martha Stewart enameled yet, so I'll throw in my .02... I got a 5 1/2 qt a couple of years ago for my birthday and was at first a little sceptical of the quality because it was a MS & I tend to vear away from celebrity cookware, but I have to admit...

I'm with Russell on hitting the target sooner...I use the same technique. I also tend to use hot water in the pan from the start. I may be over-thinking it, but I think the hot water at the start of the cook gets temp up faster.

With a little sauce splattered on that it makes sense.

Yianni, I don't have an ATC...but I have researched them and yes, heat tape should be fine. I have been on and off about getting an ATC & I saw your post about this unit....I am looking forward very much for your review... IF I decided to get an ATC, it's going to be one of the cheaper models...

Brett, I think you have the bases covered...sounds like a great time! I can be there in about 20 hours to help make sure there are no leftovers, if you wish. I'll be sure to bring a coat for that "chilly" whether....

Jon, you'll never know until you try. I'm assuming you're thinking along the lines of pulled pork sandwiches. Personally, I think that's going to be a pretty dry and stringy sandwich, even drowned in sauce. But with the amount of turkey you have on hand, a little experimenting won't hurt! You...

I did forget to mention that although my grandpa's recipe doesn't include it, nutmeg is a definite must have to sprinkle on top...Don's link reminded me of that. And yes, it is unreal potent...it will get any Scrooge in the holiday spirit or make nuns...well, I'll leave that one alone! Use...

James, this is my "Grandpa's eggnog"...it sounds an aweful lot like your ex's grandma's...hope this works for you...it sure as hell works wonders for me during the holidays! This is directly as written by my "Bopo" himself, and it is definetely old-school: -6 eggs - seperated -Whip egg yolks...

quote: so don't think you can win with these citified, sissyfied, text and social media socialized kids nowadays. I couldn't agree more... .....try serving "pink" pork chops, sometime....that's always a crowd pleaser!!

I have to agree with Dave!

Interesting article on this: http://www.hi-tm.com/Documents/Bloody-chik.html

I use these gloves and dig in: http://www.texasbbqrub.com/bbqgloves.htm They stink to high heaven at first, but I really like them.

Kevin, If I'm reading you correctly, then my fire was realtively stable...correct? Considering the temps stayed stable for most of the cook, I would think so. I was just pointing out that the clay, from one observation/use, relatively, did little to keep the temps from rising,considering the...

Dave, in response to your post a few above.... I can only answer the second question about clay hindering high temps. My first and only observation so far is I agree with you...it does nothing to hinder. I did this on a cool day with vents mostly closed after the spike...for almost the entire...

Mike, see this: http://tvwbb.com/eve/forums/a/...601024326#8601024326 Thanks, Timothy

Good luck, Jon. Please post you results and notes...homemade andouille and kielbasa are on my "to do" list sometime when I get to it. I'm most interested in the very low smoke temp on the WSM for extended periods...I've never attempted that. I read somewhere that Bradley smokers (I...

Interesting technique with the freezing in marinade...never heard of that one. Looks like it worked well! Nice job.

Man, this can be a tough forum, I never expected this post to turn into a debate! But I do appreciate the conversation. Well, Dave, of course I would prefer NO spikes, but without an ATC that's what I get. LOL. Now, if you happen to have a spare ATC laying around, I'd be glad to give it a test!