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I would've started a bit early too. It's easier to rest the bird for a bit longer than it is to hurry the cook up. Let us know how it turns out!

While I'm no expert on the subject, I believe the answer for many lies in what Chris A said in his Turkey Selection and Preparation Guide: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">However, there's no harm in...

I'm not a fan of coffee, but I agree: there's nothing better than crisp morning air and a cup of hot chocolate while I watch the smoke roll out of my WSM.

Don't you love the ability to actually sleep while your smoker is working? That thing is magic.

The situation is this: we are celebrating Thanksgiving with my wife's extended family the Sunday after Thanksgiving. My wife's cousin has offered to pay for a brisket if I'll smoke it for this day as she's not big on turkey. I have no problem doing this, and of course said I'd smoke the...

I do meatloaf quite a bit, as well as cheese. As Timothy said, anything you can do in the oven can pretty much be done just as well, if not better, in the WSM.

Gotcha Rick. Going back and reading your post, I see that you mentioned that, but I didn't catch it on my first read. Ah well. Let us know how it works out! I'd like to see it myself.

I don't know if you've seen this thread or not, Rick, but you might want to check it out. Branon pretty much did what you're looking to do, and it came out looking pretty sharp.

I'll load it up and stay up 2 to 3 hours to make sure it is stabilized, then go to bed. I'll typically get up once during the night to check on it, and that's it.

That brisket looks great! The smoke ring is killer. Great job on your first one.

The brisket came out wonderfully. It had a nice smoke ring, and the taste was excellent. I have every confidence that this will be loved by everyone that tries it. Thanks everyone for your help!

See, I love the white pepper, even more than black pepper. I'm a big fan of pepper all around (not chile peppers, mainly just peppercorns), and I just recently tried the white. I know it's stronger than the black, and I have a finer grind of it, so I cut back. Normally I would simply have...

I'm doing my second brisket this weekend for my wife's family reunion (a potluck). My first brisket didn't come out so hot, so I thought I'd ask some questions here before I smoke the thing on Friday. The rub I've selected is as follows: 1/2 cup onion powder 1/4 cup garlic powder 1/4 cup...

I was at Penzey's the other day to pick up some green peppercorns and decided to pick up some pink peppercorns while I was there. I'm a big fan of pepper, and am anxious to try all the different varieties. I know, pink peppercorns are not "technically" pepper, but I was wanting to try them...

There's no real difference besides the space. I've got both an 18.5" OTS and a 22.5" OTG, and I can't really tell any difference when cooking between them. I like the OTG better because it's bigger, got the hinged grates and the removable ash pan, but it cooks just the same as the 18.5" OTS.

I have one and I don't think it will work for the 26" OTG. I've got it on my 22" OTG, and it works great, but the legs aren't really adjustable. They have feet that fit into the legs, and you could leave them out a bit I guess, but I think you'd have to jury-rig it to get it to work on the 26"...

Those look great, r! I bet they tasted pretty good too. I didn't think to get pics of mine. Oh well, maybe next time.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TimW: Kieth, I have a new model WSM just received in June. The included cover is VERY tight, to the point of being a bother. </div></BLOCKQUOTE> I...

They weren't mushy at all, but I did not intend to leave them in the sauce that long. I planned on leaving them in around 24 hours for a Saturday night dinner, but things came up and I ended up having to push it back to Sunday around lunchtime. But I didn't taste any negative effects from...

Marinated some chicken wings in this sauce for about 36 hours, then smoked them this morning over 3 chunks of cherry. Temps in the smoker were between 225 and 275 for the 1 hour and 45 minutes they were on. They came out wonderfully. I could taste the cherry, and the wings were not too spicy...