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I have a friend who is bringing a couple of large tuna over and wants me to smoke them. We had traded some BBQ for Tilefish and he loved it. I have always grilled tuna, so has anyone smoked Tuna? Any advice on rub, cooking times etc...?

I'd like to add three things. The first is that I agree with the guy that you haven't just spoiled yourself, but the family. I have only been smoking food for the last 9 months and I would say I only make good pork bbq, smoked chicken, ribs and the last two weeks smoked meatloaf. But every dish...

First, I did all opening and closing of vents equally and the door would be considered "middle" and mostly so would the top vent. I have a lid therm that I center on the door so that I can see it easily as I come out of the house. I do wonder, I am using a clay pot in the water pan. I wonder...

I did a cook with 4 butts this weekend. Outside temperatures were very cool - 30's, but very little wind. I tucked the cooker in a protected place - house on one side (within inches) and another equal block on another side. There was almost zero breeze to affect the cook. The butts were...

I am probably an embarrassment to city boys and really had zero experience in smoking or really anything like it. Yesterday, I made my first mod on my WSM (added a temp gauge) and I now am cooking 5 butts. Just since May I have had so much fun and I thought about it today and realized I...

Butterfly Kisses by Bob Carlisle http://www.youtube.com/watch?v=dh8o8LZQbC4 Think about it when ever I think about my daughter getting married. Can't get through it yet and I have listened to it for years. I remember the commercial that Kodak did "Turn Around" and it was very melancholy as...

Thanks Shawn, I am going to wait until I can get a good one then. I am enjoying everything too much to mess with something that seems like it will add work to the smoke. I went ahead and ordered the Themapen and a gauge for my WSM, so that should be enough for now. If anything, I will probably...

Can anyone tell me their thoughts on this product?

Thanks for all of the great replies. It really does make sense what everyone says. To Brandon A - I was vague on purpose. I usually let my butts rest for at least 30 minutes. But it was so late and I was losing all of my help, so starting pulling quicker than normal (15 minutes). Nice catch...

Robert, I don't have the temps to post like some do. But it was 300 degrees or so the first two hours. And after closing the lower vents and then slightly opening them, I got the temps down consistently to the 250 degree area until finished.

I use a full Charcoal Starter thing to get it started. Is that too strong a start? After we pull them off the grates, we did put them on a large deep serving plate. The grease formed at the bottom of the plate and puddled. When I pulled the pork, it had some pieces that were hard to pull apart...

Paul, I wondered if it was the opposite. I cooked the butts using the MM. The first two hours I worked hard to get the temp down from 300 degrees, but it was close to that temperature for those first two hours. Once I got it settled down, it was right at 250 degrees for the next 10 hours...

I have been smoking pretty successfully for about 6 months now, but this weekend threw me a curve. I smoked butts (4) of about 7 pounds each for 12 hours. After the cook, I let them rest for a while and then began to pull them. Here is the problem, I have never seen so much grease. There were...

I put 2 pork butts on the WSM at 10:15, then 2 racks of spares on at 12:30 and then pulled off the spares around 5 pm. Then I put on 16 hot dogs and some corn on the cob for an hour each. Finally, pulled off the pork butts at 9 pm. Everything turned out well and probably would have cooked the...

Wow, good luck from me as well. But I don't envy you at all. I am doing 2 butts and 2 spares and I am exhausted just getting it going. You will be one tired puppy at bedtime tomorrow. I hope you are appreciated by your buddy.

Comfortably, I do 4 chicken halves per grate on the WSM. Even then you have to kind of arrange them so they are touching each other or the sides. I just don't see how you could get 6 a grate unless they were cornish hens. Disclaimer:I am also NOT the guy you want packing the old moving van, so...

The ribs are Spares and I was putting the butts on the top because I thought that after a few hours they wouldn't be dripping any fat. But if I put the ribs on the top, they would drip on the butts. I was guessing the cook would take about 8 hours+ to do this way. If I do the butts first and...

I have cooked chicken, ribs, pork butts and corn on the cob on my WSM. Each was not perfect, but still very good. This weekend I would like to do two pork butts, 3 racks of ribs and some corn on the cob on the same cook. My ribs are 3-4 pounds each, the pork butts about 5 pounds each and corn...

Tony, I can only wish. Bryan and Dan, I will try it. I am watching sales right now to decide what I smoke next. If brisket is a deal, I am in to try anything right now. Doing Roadside Chicken today per the Grilling forum. Hope I don't burn anything but the chicken. Richard

Isn't Brisket what they use to make Corned Beef? I don't think I will go that way.