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I seldom use the Minion method because I can't seem to keep it much below 270ish. I put an 8 pound picnic on this morning using the MM (ring about half full) because I wanted to get some more sleep, I just checked it now and its 275! Am I the only one who has this problem with the MM? If so...

Lol! That was my first thought too :-)

Will do, thanks all for the input. I've got 50 or 60 pounds of big ripe beefsteaks so I want this to go well.

My WSM 18 has a coat and hat made out of kao-wool, a high performance thermal blanket that I use in the heating industry. Also from when I used to do jerky (it's been a very long time) I kind of recall using a coffee can in a similar method as a charcoal chimney, adding a little lump as the...

I sure wish I had a hot plate because it sounds a lot easier. I'm thinking of smoking in that low range for around 8-10 hours and then finishing them up in the dehydrator overnight (that article mentions something similar to that).

Hey Len! I have a dehydrator but reading the article over and going by the pictures it looks worth trying. I'm going to give it a try per the article, I'll post my results. I was surprised to find so few articles online regarding this topic?

Thanks for the input David! I found this from this same message board from 2007, it seemed to say 135 and no more than 160 degrees for 10-24 hours as high temperatures would "burn" the tomatoes (?) So now I'm even more confused, if that's possible. I'll repost the link below. I've got dozens...

I have a bumper crop of garden tomatoes this year that all seem to have ripened pretty much at once. I'm looking for a way to use my WSM to smoke / dry / and-or dehydrate a large quantity, thank you

Great deal! My local Price-Right has the same price but I still have a freezer full of pulled pork from last month so had to pass

So... I did 2 meatloafs side by side with my usual mix, both were 1.25lbs, one had an egg, one didn't. I didn't really notice a difference in consistency, but I did seem to prefer the one with the egg.

Thank you for pointing this series out, I enjoy watching it.

Hello from Boston! There's other clam chowders besides New England Style you say? ;-)

me too but I have trouble keeping it lit :-) ;-)

Thanks for the input and the recipe! I'm going to do a side by side soon and I'll post my findings. Thanks again and happy Q'in!

A friend told me I needed to start putting at least 1egg in my meatloaf, I told her I don't like them runny but she said it will be fine so I tried it. I didn't really see a big difference, I'm wondering what the prevailing thought is on this and wouldn't mind hearing some of your meatloaf...

Howdy neighbor! How about them Red Sox! (Yuck) I don't use gas, I just wanted to say hello and welcome!.

howdy hi there friend! I winter in Llano County and we take a lot of deer and the occasional hog there. This year I'm going to be building a smokehouse and I'm going to be posting a thread asking if anyone has plans for a 8 x 8' Welcome and Happy trails!

I haven't been here since the last century! I'd been barbecue for a long time before it was popular in the Northeast but I didn't know many things. I came here in the late nineties and my cook went up & off the hook thanks to the great folks here who took time to help me! I've been cookin' maybe...