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One on this list (pasted below) really caught my attention and I'm wondering if anyone has done this and/or what increments or formula would work well for a good balance for this process: Oriental Herbs A strong smoke flavor with oak that's truly amazing! A blend of Sesame seeds and Ginger...

Greetings from the Dark Side! My Raiders and your Chiefs should be a great one on Sunday. And ain't it great that our teams have something on the line together for a change? I love a Raiders-Chiefs game when it matters. As for me, Tri Tip hits the smoker later today (Saturday) with plenty of...

Looks great! And I say that as someone who has been grilling and smoking tri tip for many, many years. In California, it's a real mainstay and go-to cut. To me, it's the perfect piece of beef for outdoor cooking of any type or style.

Sounds like a plan to me and a good way to go. Thanks for the input.

My wife came home from Costco with a small, trimmed, 5 lb brisket ("thought you'd like this honey" she said and of course I do!) but thought I'd get some input on smoking one this small. High temp method? Standard low and slow? Sometimes a larger cut of meat is easier to manage than a small...

Thanks, Chris! Santa Rosa is easy. Just bring a cooler for the 60 min or so drive home. NO problem. Especially if they're good. And killer sausages? We're on the same page there. I think what I'm looking for is a place I can get (or order and know they will do the job) high quality beef ribs...

Hey Mike: Thanks! I plugged in a search on Yelp but didn't see those. I will investigate.

Maybe the wrong forum for this since it's such a local inquiry but also the most visible place to post it. Delete me Chris A, if it needs to live somewhere else. I've looked high and low but can't find a solid stand alone butcher shop for exceptional meat and/or special orders in the East Bay...

It really doesn't. I like to use heavy duty foil instead of the lid for a little more control. Keep your kitchen vent on to suck up the thin wisps that escape and don't use too much of the shavings. Your home will smell smokey (nothing wrong with that) for the duration but will not fill with...

Oh I like that idea. I have a gas cook top and it gets my wok **** hot, but on top of the coals the way your photo showed just never hot my brain. Thanks for the idea. I will have to try this.

Now don't go crazy on me! I love my WSM 18.5 But I have to say, I get some nice faux-smoke results out of this thing. Using the wood shavings that you can buy (and using a solid rub) I had a very nice hickory/mesquite smoked bird today. Does it replace my WSM? Of course not. But is it a...

We Do love our tri tip in CA don't we? I do it year round at our house and it's a main part of the buffet on Superbowl Sunday....and many other Sunday's during football season. Yours looked great and I have some ready to do this weekend or next. I have some bourbon soaked oak wood that I will...

There are some great dutch oven campfire recipes here: http://www.lodgemfg.com/outdoor-recipes.asp

Got mine just before Memorial Day and could not be happier. You have some good stuff coming your way.

Thanks for this input guys. If the turkey breast is a go this weekend I will take some pics for sure. I think I will bypass the brine for simplicity and take into account your comments and see what will work best for me and what will work best for the turkey!

Have never smoked a bone in turkey breast and thought this weekend was as good as any. And, if it works out, I will bookmark it for the holidays. I've read through a lot of info here on the board (older posts, recipes in the main section etc...) but want to merge some ideas into one. This is...

Sounds right to me. Figured the mass question was unlikely too but always best to consult with the group. Thanks much.

Great pics and some good looking stuff.

It just occurred to me while cleaning up after last night's great pulled pork. I was cleaning the lower grate from the smoker and wondered if that even really needed to be in the smoker since I was only doing one butt on the upper rack. Anyone? On one hand it seems obvious that you don't need...

Very nice looking! Why am I hungry again? <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.: Went with something new for me, a Top Round. 4 lbs, cooked about 2 hours at around 400. Forgot to...