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Oh man, it has been a couple of months. That sounds really good. I made a salmon loaf last weekend that was really good. I have a small tuna loaf on right now after Bryan S gave me the idea in another thread. I am about 10 minutes away and my mouth is starting to water. Anticipaaaation.

Bryan that is a good idea on the mayo. Thanks. Actually when my nephew and me got talking about doing the salmon meatloaf we were discussing possibly putting tuna in with it. Making an all tuna version sounds even better. Maybe even a modification of my favorite tuna casserole dish sounds good...

My nephew called me up and suggested it. I wasn't real excited about it at first. I will try anything once. Within reason that is. We talked about doing a mix of salmon and tuna. After finding the posted recipe we went for the salmon totally. Ray yes it was the canned cooked salmon. I don't...

A few weeks ago my nephew calls me and suggested making a meatloaf out of salmon. Kind of like a big salmon patty. I had him over yesterday and I made this recipe. I doubled the recipe. Actually I got carried away and added an extra 6 oz can more than needed. I also used 3 shakes of cholulua...

I spent 45 minutes tweaking my door back when I first bought my wsm. I got that puppy fitting nice and tight. Over the past 3.5 years between the door falling off, a friend of mine kicking it after it fell off, traveling, etc. mine doesn't fit tight anymore. I have an 1/8 inch gap on the top...

Frozen raw wings usually take 80-90 minutes for me. That is at 250° dome. On a high heat cook I would figure less time. The bags of wings I cook say to cook to 180° internal so that is my guide. If your bag of wings don't say you should cook to at least 165° internal. As far as the chuck roast...

Maybe I do things weird but I start my gasser and have the burners on high to burn off the last cook. I put the foil pouch of chips or pellets on the grill during the preheat. I have always had the same problem of not getting chips going on the gasser til I started doing it that way. The chips...

I "think" the reason Chris calls it mock pastrami is the dry cure way to go about turning a brisket into corned beef. I am not trying to put words into chris's mouth but I assumed that is the reason it is called mock. I saw good eats on food network last night when alton showed how to make a...

I have never used K old or new formula that lasted more than 12 hours without refueling. I usually start throwing in a half dozen or so unlit briquettes starting at 10 hours and about every hour after until the temp of the meat gets close.

I think packers are easier to keep moist. The few flats I have done that were good had butts over top basting it for hours. I tried the bacon on top trick and would have probably worked if about half way through the cook I would have replace the bacon with fresh. I have only done a couple of...

I always get full packers. Around here the packers are cheaper per pound. That means more good eats for me. If you are not a fan of the point cut it up and put into a batch of Keri C's hog apple beans in the side dish forum. Absoulutely the best thing you have ever eaten. The difference...

Man I hate to rub it in but I just went and grabbed another bag out of stock. I didn't count but I estimate about 35 bags. I haven't been doing as much smokin as usual. I did have a nice stock pile though. I don't remember anymore how many bags I had, but was somewhere around 55-60 bags...

I am kind of slow in coming along. I don't know of too many people by name. Just the few I catch on tv and authors of a couple of books I have. So out of the people I do know I would have to pick Alton Brown. That guy is a blast on tv and has a lot of interesting tid bits. I bet he could have...

It was one year back on Dec, 31 that I quit chewing. I had quit several times over the years, once for 2 years. My cousin offered me a chew and I figured it had been long enough that I could control it. I didn't really want to quit but did just because I figured I should. I am of the opinion...

I have used enhanced butts quite a few times. Especially when they go on sale for a really good price. The thing about it is I cannot tell a difference between the 2. I haven't actually cooked them side by side for taste testing though. Sams is the only place I have found I can get non enhanced...

Sorry I haven't been back, heat went out tuesday and that has been keeping me real busy. I have been wanting to try tuna out for a while. I got hold of some last fall and really overdone it, bad. I don't like anything rare and was about to write tuna off as far as grilling or smoking. While...

I was at Sams Saturday and saw they had fresh tuna. I used this recipe for the marinade. I fired up a chimney of rancher and put on a couple of chunks of alder and got the wood smoldering before adding the tuna. I added the tuna without a water pan and the temps running about 350. I left it on...

I read about Humphrey's at the naked wiz. I haven't found anyone around here who sells it. Frontier and RO are the only brands I have found around here. Well besides Cowboy and K lump. After the reviews I just leave those alone.

Bryan I use Royal Oak and Frountier on occasion. I just like the consistancy of the briquetts. Especially the Rancher, I haven't ever had ash build up using it. It is the best briquette I have ever used.

There have been many threads discussing Rancher. Unfortunately, The consensus has been HD is not going to carry it. There was talk that Lowes may pick it up. I hope some chain picks it up. I still have roughly 50 bags but that will start going quicker once spring gets here. Personally I have a...