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Hey Bryan: In my humble opinion you should simply go to the recipes section and try the Apple Brined Smoked Turkey. Can't be beat! Chris Allingham nailed it!!! weber dave

Hey Jim: I was relieved to see what you wrote about the brisket needing the 'fat-cap'. The only thing I've been less than happy with out of my WSM has been flat brisket with only trace fat. I guess just simply not enough fat to keep it moist. I'll try your tips. weber dave

Chris: I found out the WSM was among the first of the year 2001's, so I actually just bought it outright. We do get to 'play' with all the grills here, and being that I'm on the third-shift - we have 2:30AM barbecues pretty regularly. Nothing much stranger to a passerbyer than to see us...

As Homer Simpson would say, "MMMMMMMMMMMMMM, sacralicious!!!" weber dave

Thanks Guys. I was hoping that with a cheese question I wouldn't be laughed off the web-site, and (as was Felix Unger) asked never to return. In a few hours I'm picking up a new WSM for some 'testing'. I'll have Texas long beef ribs, and 'Chicken on the throne' going at the same time (for...

I received an e-mail from a customer the other day. They were asking for advice about smoking cheese. I told them that this was likely done with a cold smoking method (for the obvious reason - melting), but that I'd check to see if anyone had tried it on the Bullet. Any thoughts out there...