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GM John...I love liver and onions too and I cook it at home. I find that CALF'S LIVER is a bit more tender. Good luck... joe

Great dinner Larry! tnx for sharing...

Aloha Dave... I make an "oven version" of kalua pork. The traditional way to kalua is to cook the food in an underground pit. Just chunk the butt into large 4"x4"x4" cubes, season with sea salt and several Tbsp of "liquid smoke", place in an roasting pan and cover with foil. Cook in a 350 deg...

I need to clarify the recipe: The raw peanuts are unshelled. joe

Hi Gerry, Boiled peanuts a favorite snack in Hawaii. Here is how I been doing it for over 30 years. Boiled Peanuts as done in Hawaii 2 pounds raw peanuts 2 tablespoons Hawaiian rock salt (Sea salt) 1 whole star anise Soak peanuts in water overnight, weighing down the peanuts with a dish...

Morning Arnold... I use a chimney to start the charcoal and while the coals are getting "to speed" I place the grill over it to heat up the residue then scrape. This method takes some manipulating to place the grill over a very hot chimney. I also use a wad of crumpled aluminum foil as a...

Aloha John... I prefer to buy the rolls. One can cut the material to fit whatever one is freezing; slab of ribs, whole fish or anything bulky. I always cut the bags a bit longer and been successful in using it again. Just a cheapskate! joe

Great job Peter, tnx for sharing the pics. Nice color and smoke ring... bet they tasted real good! joe

Nice job TimO... I've used maple, apple and cherry to smoke Salmon; very pleased with the outcome. Tnx for sharing the pics... joe

Chuck... great job, tnx for sharing the pics. You have a great assistant. I like to make kabobs too, especially beef. For chunks of beef, I like to skewer them and while grilling, baste with salted water, no other seasoning. Sorta South American style. joe

Nice job Bryant... It is great to have lots of room to cook... I was trying to buy a Rancher off a contractor friend and got him down to $250. But I found a Country Club that was replacing their charcoal fired 2'x5' "Belsons" for a fancy stainless steel gasser. The mgr said make him an offer...

Steve... I have seen at Costco "tri-tip steaks" which appear to be a tri-tip roast cut into strips about 1-1/2" square and 10" to 12" long. This may work for you. joe

John.. very nice job. Just the way I like tri-tip! Tnx for sharing the pix. joe

Congratulations Nick! You did a fine job on your maiden voyage... Well with both sides of the family coming over you may need to upgrade to a 22.5! joe

Don... Make a simple rub of sea salt, brown sugar and a touch of powdered ginger. Let it "sit" for 15 minutes then throw on the grill. Not really smoking but it is good. Good luck. joe

Christopher... I like to make my own rubs sometimes as simple as sea salt and fresh ground pepper. The markets and stores have a limited choice and the only one that I like is "Sniders." I also use "Sucklebusters", an award winning rub and sauce company that specializes in "Texas Style"...

Frank... Rondo's comments are pretty well on point as to smokers. Your choice on a smoker should be made on your budget, the capacity you require, where you live (condos and apts can have restrictions) AND perhaps what you plan to cook. joe

As I said yesterday, 1/2 lb of meat seemed high. A week ago yesterday I smoked 6 butts totalling 45 lbs for PP sammies at an awards banquet at a local high school for the wrestling team. 65 people showed up and I still had 1 whole butt left. The parents had green salad, potato salad, baked...

If briqs get wet and falls apart ... it is toast. I "forgot" a bag of Lazzari lump in the bed of my truck and it got rained on. Let it dry out and used it. No bad effects. joe

Aloha and welcome Rick... Congrats on your acquisition of the 22.5 WSM. Excellent piece of equipment. Your plan sounds good for a first smoke, and it will turn out good so no worries. The time line is pretty close but you will have to use a instant thermometer and learn to cook by...