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I see that you've already have found out that the WSM works at "cold" temps. :) My record so far is a cook at about -22f, and the WSM still worked as expected. No worry, you need much lower temperatures before you'll have any problems.

If you are into high- heat cooks, this must be a great change? If not, you might be right. I use briquettes for slow cooks, if I want high heat fast, i use regular coals. For the brands I can buy here, the difference is signifikant.

Thank you for your comments. Lots of people here in Norway does not buy this product at all. The ones that enjoy it, buy it sliced and ready to eat, if you make it yourself, normally you brine it with salt, around 2% and some sugar, and then simmered in water, maybe some carrot, unions and...

What can I say? Not much more than that you nailed it! Thank you for posting.

It's almost december, and I've been busy preparing for the holidays. I'd like to share a quite unusual dish. Here in Norway, we like our cold food. It's normal to eat just one hot meal per day, so lunch meals are normally cold. We eat a lot of bread, and you need something to put on the bread...

There are several methods that will make it possible to cold smoke in the WSM. Search the forum for ways to do it, and you will find contraptions like the one I use, over to metal mazes that can be filled with sawdust. According to weather channel you live somewhere with a temperature low...

I thought you made this dish a second time, but it was a necrothread. Still, very nice as usual when you make and present your food. I specially like how you managed to "fluff up" the rib meat. This is important for a juicy result, and your rib is close to perfection. I'll be making a full rib...

And the salmon is sliced, and stored away. Not a lot of pictures, as the nature of the cook is quite undramatic. No flames, no searing, and so on. Before smoking. Notice the green lawn, very unusual. Temps are at 41 F Quite mild. After six hours of oak smoke, cold smoke from the smoke...

Well, about eight o'clock. :) AM

Cold smoked salmon 2014 I was not sure where to post, as this thread could fit in several forums. I'm trying to show how I cold smoke salmon, using a home made venturi smoker, and a WSM. First of all, I've had a cold smoker, but it has been quite cumbersome to use, as it needed a tap with a...

I sort of lost my respect for Santa Claus the other day, when I realized that the reason he's so happy, is because he knows where all the bad girls live.

It's about time I post a pic as well. I've tried to take a trendy selfie, in a mirror. It turned out quite nice, I think.

I've had several lasers, and your might be much better than the ones I've tried. They work best when you can measure a piece of meat that has a uniform temperature. The area measured is actually much larger than the laser, which acts like a sort of pointer. The laser does not measure anything...

If you want to make a genuine cold smoke, coals in the WSM are a no- go, as long as you live in normal outdoors temperature. Here's one of my smokes, a couple of years old, but I still do it like this: http://tvwbb.com/showthread.php?12410-2012-cold-smoked-salmon&highlight=cold+smoke Regarding...

I always enjoy your posts. I bet your twenty or thirty guests enjoyed their meal! It must be enough food to feed a small army. Thank you for the wonderful pictures. Tomorrow I will try to cook a pork butt, my first. I just hope it turns out as great as your food.

I'm old enough to remember the seventies, at the same time young enough to remember the seventies. I can recall a pair of white and blue striped jeans, held together by shoelaces instead of a zipper, but I my mind have spared me for memories like this. Wise mind. I just hope I did not actually...

Velcome to the forum, Valeria. This place is full of tricks and people with knowledge.

Sure. Noone can say that a circular pizza tastes better than a more artistic shape. Why not make "the countries of the world" next time, and let your guests guess which country the pizza looks like. Feel free to give a hint with the topping. I'm sure they tasted great.

I started to drool when I saw the first picture. And the last two pics, what a magic trick! Amazing!

I get my pig directly from the farmer. Most pigs in Norway are raised in a "normal" industrial way, so what this guy does is not the norm. By coincidence he lives with the daughter of my oldest son's teacher, so she is his mother in law, and lives just up the road, so it's easy for him to drop...