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Gotcha! Thanks to both of you. I don't have a grinder, but I think that I can borrow one from a friend.

Hello there, Any ideas or recipes on how to make turkey bacon from the turkey thighs? Thanks,

I just moved up to the 22.5. It definitely uses more charcoal, but once you learn how to use it, it's great. The ability to do a lot of different things, and quantities, is awesome. Here are my recent posts about using it: http://tvwbb.com/eve/forums/a/...0069052/m/7241095026 (45 pounds...

Ken -- I am so jealous about that farmer's market, and wish that I could buy stuff at such a place. It sounds incredible. Len -- I'm glad that it helped. I have learned a lot about the process on this website. It was invaluable in my learning and planning. Good luck,

Ken, I know what you mean. I am actually OK with waking up every 3 hours or so, and I'm a control freak. And in my case, since the meat is kosher, each packer is about $100!!! So I had $300 of raw meat on my WSM 22.5 on Saturday night. There was no way I was going to sleep through the night...

Bill -- good point on the water pan. I still have not gotten the hang of when to refill the pan. I just do it by feel and convenience during the cook. Zac -- Everything disappeared, so yes, there were happy people. The coffee flavor is not very strong. As a matter of fact, many people...

Ken -- Thanks for the comments. I was tired when I wrote it, so I'm sorry if I was unclear. Here are the steps around the cubing: 1) sliced point off of flat 2) cubed the point, put the cubes in a foil pan 3) put rub on the cubes 4) put them in the smoker for about 2 hours, at higher...

Hello Everyone, Here is the finished brisket: http://www.flickr.com/photos/g...84749/in/photostream -- If you're interested, read on...... This weekend I did my second annual midnight brisket. Last year I had about 25 people for a 15 lb packer that I did on my WSM 18.5. I had to cut...

Peter, Thanks for the reply. W/r to the rain dance, my neighbors already think that I'm crazy, so I might still go for it.

Thanks Jennifer.

Almost $7.00/pound here in Chicago. Good shabbos.

Jim -- Can't put up any canopy. This is on my patio. I might be able to put up a big umbrella. Pete -- Can't start earlier. We're kosher, and the party is for a bunch of my synagogue friends. I can't start the fire until after sunset on Saturday night. But I could do a rain dance for you...

I'm doing 45 pounds of brisket on my WSM 22.5, low and slow, starting at 11:00 PM or so on Saturday night. People are coming over at 3:00 PM on Sunday. It looks like there will be rain, on and off, throughout the smoke. It's hot and humid here in Chicago. Any suggestions about using the WSM...

Don't overcook it! There are a lot of posts on this and other sites about rib roasts. Internal temperature for a rib roast is arguable, but many people like it rare, so taking it off at about 110 internal temperature, and letting it stand for a while to keep cooking, might be sufficient. Some...

Thanks for the comments!

Thanks again. I'll let you know how it goes.

I posted it on this site. Here is the link: http://tvwbb.com/eve/forums/a/...0069052/m/2211010916

I don't use cedar planks for thin fillets like tilapia. I use them for thick cuts of salmon and sea bass, and thicker cuts of cod. Of course, sometimes I put the fish right on the oiled grate. I don't do much tilapia anymore, but when I do, I use lightly oiled foil.

I did one a few weeks ago with a Chuck Eye Roast. Yummy!

Thanks Rich, Any issues with kicking up ash when stirring the coals? Or when adding new ones? And when you add new ones, do you light them first in your chimney, or do you just put them in?