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When I looked into the Cameron, it seemed like the temp is too high for barbeque. I'm not sure about Emeril's; I didn't know he was selling one. But the Cameron works in the high 370º's.

I have a Jaccard. What I DON'T like about it is when I take it apart for cleaning, it is HARD to get the blades to line up with the base and get it reassembled. Really frustrating. I'm not sure if I get more juices running from it or not. I kind of don't use it a lot since it's hard to...

I sure don't think much of that puny 30 day warranty. I guess they don't have a lot of confidence in the durability of their product.

I think the charcuterie items would be useful, as would jerkey-making items. It's hard to find a lot of this stuff without paying shipping and waiting for delivery.

A little bark isn't going to hurt anything. It isn't really worth the time to strip it off. But I would probably not throw in a lot of bark. I only used seasoned wood. I have seen people I trust say they use green wood, but usually in small amounts if memory serves. You can also add in...

For me, I find the smoke flavor in meat comes through stronger after a day or so. I don't know why that is, but food right out of the smoker doesn't have as strong a smoke flavor as it does the next day. Too much smoke is a killer. It's better to err on the light side than the heavy side...

I clean the grates, usually by burning them off in my Genesis. I dump the ashes out of the bowl a day or so after I cook once the fire is out and it's all cool. Caution: I once shut all the vents on the WSM. A day or so later I dumped the ashes into a trash can, and there must have been a...

I usually reheat in an oven at 350 with the meat wrapped in foil. Works fine but slow. Last time I made brisket, I heated up the leftovers in the microwave, covered with a wet paper towl. This worked great! The meat heated up well and retained moisture from the wet towel. That wil be my new...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marty M.: Couldn't you just put the water bowl in the oven on the self-cleaning cycle? </div></BLOCKQUOTE> I never tried this and I would contact Weber...

For about the same price, you can buy a small Traeger Jr. instead of some Weber kit.

Lots of competition quality barbeque is made in smokers without water. That should give you a good clue that steam isn't necessary to get excellent Que. The water in the water pan helps moderate the temperature. With an empty pan, the temp goes up too high.

Seems to me I have cooked 17-18 lb turkeys on the WSM, but I'm not sure I have gone larger. But here's a simple trick. If you have a huge bird, get it spatcocked, which means it's butterflied. I buy turkeys from a store with a meat counter and they will cut the turkey for me. It's also...

Foiling the pan makes it a lot easier to clean. However, the pan is porcelain coated, so if you get baked on crud, you SHOULD be able to clean it in the dishwasher. It SHOULD be OK to use oven cleaner on it if you really want to clean it that much. (I can't guarantee it's safe, but I expect it...

I think the big WSM is too expensive, and in general it is bigger than you need. But that said, the 18" WSM is a tight fit for a whole brisket or a slab of spareribs. You have to cut the rib slabs in half to make them fit, and the brisket is a tight squeeze. They should both fit comfortably...

For stubborn cooked on food, I have had good success soaking in water with a little dishwashing powder... not the liquid, but the powder used in dishwashers. Use an enzyme-based on like Cascade. The enzymes do a good job breaking up the burnt on food.

Ge doesn't make good dishwashers. Don't get one just because you have that rebate; it's not worth it. Get a Bosch. They clean well and they are so incredibly quiet you don't even know they are running.

I don't care what improvements they put in the WSM. When I saw Chris's Front Page article on them, and the price at $350, I think Weber has lost its mind. There in no way in Hell the smoker is worth that much money. Don't get me wrong; I LOVE my WSM. But it's not worth that much money, and...

We recently bought a 4-slice Cuisinart toaster from Costco for about $30. So far, it's performing perfectly. Toast seems to get done faster than the old toaster and the darkness works great.

I boil water in my cast iron skillets to soften and remove grease and dried on crud. They say not to use soap on cast iron because it will ruin the seasoning. I haven't really tested that out, but I have occassionally used a little soapy water and it doesn't seem to hurt anything. The pan...

Steve, the self cleaning cycle on an oven won't damage a cast iron pan, per se, but it will completely remove all of the seasoning and force you to reseason the cast iron pan. You don't want to do this except under some extraordinary circumstances where you want to strip the pan and start over.