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I hear you. If it were still around, I'd be looking for Holsum bread....and then Kitty Clover potato chips to serve along side. Regional breads and regional chips seem to have all been swallowed up.

I would sure give that a try, but I'm a traditionalist. I like my Spam fried, with cheddar cheese, dill pickles and yellow mustard on Wonder bread.

Yeah, but what are you going to do if you have friends over? I mean, will it be big enough? :cool:

"Over-powering" sounds like it could be the quality of your smoke, rather than the quantity. I've had kind of a "smudgy" flavor from cooks where the smoke isn't allowed to vent out of the cooker. I like to have my upper vent more open than my lower vents. I want the air flow going up and out...

I am sure you'll get some WSM specific help, mine is going to be more general. The first thing you need to do to learn to cook (inside or out) is accept that anything that says "do this for xx minutes..." is at the very best a rough guideline. At it's worst it is a recipe for disaster. In the...

Your Performer has a dome thermometer it in right? Have you calibrated it in boiling water? I am going to give you some advice contrary to what a lot of others will advise. Calibrate your dome thermometer, leave your probe in the drawer, do just what you said in your last post (consolidate fire...

Count me in with Bill and Eric. I pull then sprinkle with rub. I think it is best when I do this while it is still really hot. Like...my fingers can just barely take it hot. The rub melts in really well at that stage.

Nope. The porcelain coating negates seasoning. Just slap it in there and start cooking. I bought a bundle of bar towels from Sam's Club. For both the griddle and the cooking grates, I get them hot, scrape with a Weber grill brush, then wipe down with one of the bar towels, soaked in water and...

Another alternative is to find an older 22-1/2 Bar-B-Kettle with the three vents on the bottom. Clean up is not as convenient as Performer style, but control is just like a WSM.

I think this is frowned upon in competitions. It will "look" great, but is it cured or is it smoked?

I promise pictures on the next round of this. I just did a cut up chicken on my Q using the famous Roadside Chicken recipe (See the sticky post in the poultry recipe forum). I did RSC for the first time about a week ago, on my kettle. Granted, I don't use my kettle often enough to keep track...

I bet with those oaks, it isn't the least bit mushy! :cool:

I've made Tasso a couple times, always with great results. Being erratic at taking notes and logging my cooks, I've lost track of what method and recipe I used last, which was by far my best batch. Ruhlman says cure for 4 hours, rinse and smoke immediately. I've seen several recipes on line...

Bob Correll corrected my post. Extra Virgin Olive Oil -- the stuff Rachel Ray made famous with her cutesy EVOO acronym -- has a very low smoking point and a very strong flavor that, in my opinion, doesn't complement everything. Get EVOO too hot and you've got a very off-putting smell. Refined or...

Tormek. Made in Sweden.

One of the very first cookbooks that I bought for myself, rather than for my wife was "Smoke & Spice". It is loaded with good recipes, many of which have been hijacked all over the internet...but I digress. That book has a mouth-watering meatloaf recipe in it, where you start the meatloaf in a...

I've done what you're suggesting, Geo, with the idea of creating more surface area for spice penetration. It worked. Quartered a boneless shoulder. Cooked fast. Lots of bark. Good smoke and spice penetration. The ratio of bark to meat was a little more than the wife and I like, but it might be...

Tommy, I sold a high end power sharpening system for 20 years. I demonstrated it at woodworking shows from coast to coast. While I certainly appreciate the beauty and quality of Japanese cutlery, the biggest bang for your buck is Victorinox Forschner, in my opinion. From the same retailer that...

Fresh bird sounds good. I think my band saw idea will work, though. I'll let you know a few days after Thanksgiving. :cool: I think the tree will be okay. It is a shame though, it was just starting to really take off...planted 5 or 6 years ago and pushing 20ish feet. Still small enough that the...

Man, I wish I was a little bit closer. That looks like a great chance to work on my MiG welding skills.