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You might not like the reply, but I am a honest man. Maybe a bit too honest in some situations. Here we go- Partly- I have been struggling with demons that no one but me can see, and try to conquer. Enough said, but I hope that none of you ever has to experience such a thing. It's depressing...

It's nice to see that some of you tries to smoke bacon at lower temperatures. Several years ago, I split a belly in half, and hot smoked one, and smoked the other half on a much lower temperature. The result was two different products. If you are sure that your meat is safe, try the snake/low...

I have used my WSM for hot and cold smoking for several years, without any major cleaning. Fish, mostly salmon, but also a several runs of perch, and I have never had any problems with "fish- taste" when switching back to pork or beef. I think this is a myth, or details that normal users can...

Oak is OK for smoking. I've used it to cold smoke salmon. The results are very nice.

I also happen to live in Norway, and I think we have a lower risk of bacteria growth than most of you. This is simply because of two reasons- one, a very strict regime on food control, as well as the temperatures we live in. I've made bacon dozens of times at 140f, and I have never had any...

I bought the momofuko book because of your presentations of some of the cooks. I've made many meals from the book, and it was worth every penny. In the last couple of months, my goals have shifted to making italian salami. I think I need a change of directions. Fantastic, thanks for posting!

Hei Sven. Velkommen til klubben! Når du skal lage kylling, ta ut alt av WSM-en, panne, rister og alt, og fyll på med kull og bruk WSM-en som en vanlig grill, bare med veldig stor avstand fra kullet og opp til kjøttet. Sett alle ventiler som åpne. Det gir deg et supersaftig resultalt. Del den...

Great looking meal! Apart from that let's face it, the bear can method is actually not a great way to make the best tasting, juicy chicken. Visually nice, and for some it will trigger some thoughts that might bring out a smile, but it is better to omit the can if you want the best meat. The can...

Sure. After buying almost all of the local made sausages from butchers here in Norway, whenever I can get some, there are almost no such shops left, I've noticed that not all professionals are able to get the texture perfect every time, either. I take that as a sign that it is quite difficult...

The general rule is quite simple, do not operate any sharp tools when you are under influence of anything. If you do that, it's your own fault when something goes wrong. Simple as that. Cut first, then drink/smoke/whatever. Simple rule.

My best efforts on the "turkey bacon breasts" that is not dry goes like this, short version: - Cure with salt and herbs, three days, 2% - Bind up the breast, or use a meat stocking. Apply gelatine powder where needed - Sous vide bath for 4 hours, 63 degrees c. - let it cool, dry, and cold...

I live in Norway, where everything basically is cold, except from a couple of summer months. Sausagewise, that's good. Mixing for five minutes to release some proteines (myosin) is not needed here, but most of you live in a warmer climate than I do. This is not a biggie, you can see it in your...

I agree. It's a waste of time to oversalt the bacon, and then remove salt by putting the meat into fresh water. In my book 2% is a tad low, but anything between 2 and 2.5% is OK. As you can see, the difference between "not salty" and "too much salt" is not very large, so it is important to use...

Nice burgers. I've never made "hot" burgers before. Regarding the temperatures- have you been fooling around with you weed burner near the temperature probe?

That bright light shining in one of the picture, what's that? Seems that I've seen it before, but it's a long time ago. Weather forecast says it's going to snow every day for the next fourteen days. A fantastic cook as always, Mr. Lampe!

As long as it is let's say "Whale meat", I'm in! :cool:

I had to choose between two pictures, my WSM chugging along at -26f, and this one. I found this picture first in the database. It is a piece of beef entrecote, grilled during a very cold and dark winter evening. I like it. And the taste was nice.

As always, this looks great. Regarding the white stuff, looks like your heat have dumped down here. It's not below freezing, actually about 40F, and that is not normal at all. If it makes you feel any it better, if we get snow here in january, it won't melt before late april. Hang in there!

As always, almost too good to be true. Which reminds me that I should make a fattie myself one of these days.

Welcome, southerner! :)