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You guys are fantastic! Suggestions for alternatives to brisket, a diagram of just where the butcher needs to look to find it, and tremendously, a greek translation of "brisket." I'm destined to get one now, I can feel it. Wish you could all be here to help me eat it. When I eventually pull...

I'm currently posted here in Cyprus, and although I don't post a lot in this forum, I read a lot on this site, pretty much every day. I have quietly benefitted tremendously from the knowledge of the rest of you. A great site, with very friendly folks. I just returned from a very...

Tom - The food here in Cyprus is pretty much the same as Greek food, and you are indeed right that I should be giving more thought to working that smoked poultry into the food lineup here! Must have had smoke in my eyes for not seeing that possibility more clearly from the outset. Thanks for...

Thanks for your comments/suggestions guys. I'll check out the things you suggested. Appreciate your help. Have a happy holiday season.

Well; I'm hooked. After several weeks of monitoring this excellent forum (and a few posts answered here), I'm hooked. I love the taste of that home-smoked food, and importantly, so does my family. We smoke a fair amount of boneless turkey breasts, and spatchcocked chickens, and although I know...

Just wanted to say thanks to all of you for your responses and suggestions/guidance. I really appreciate it. As this pork loin recipe is such a good one, I definitely want to get it mastered. It sounds like water in the pan the next time may be just what I need to get this squared-away and...

Close, but no cigar! Yesterday I followed the excellent directions for smoking a Pork Loin - Rib Roast in the Cooking section of this site. Great directions, which really hold-your-hand through every step, which a newbie like myself really appreciates. I had a 6 lb. pork loin I got from a...

Thanks Jim, I'll take a whack at it this weekend and see how it goes.

I just came into a free load of almond wood (thick branches etc, which I'll cut to appropriate size). I'm thinking that this wood is probably best suited to poultry, but I'd appreciate confirmation of that. Also, if anyone has experience smoking with almond wood, I could use some advice on how...

Ken/Doug - Thanks for the help; I appreciate it.

I'm gonna smoke a couple of boneless Turkey breasts tomorrow,and I could really use some ideas concerning a good rub for them. Can anyone help me out? Thanks!

Chris - Thanks for the answer concerning the temperature for the ribs. I'll need to talk to our butcher here in more detail next time to ensure that I end up with the kind of ribs I'm after. Importantly, however, they were fantastic! My wife and daughters were blown away by how great they...

I'm just now preparing to take my first whack at using the WSM smoker, and I'm trying to follow the BRITU recipe as closely as possible. As I'm living outside the U.S., the pork ribs my butcher was able to give me are definitely not "baby back." They almost look like two small roasts, in that...

Thanks Jim, I appreciate the help. Glad to hear I should be able to work things out here.

Greetings - This is my first posting on this site, but I've been referring to it for weeks now. I am an American living overseas, and while I can usually get charcoal briquettes here locally, sometimes the only option is regular charcoal, with pieces of varying sizes. I just received my...