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Hi Dave, I wouldn't worry too much about the salt. I usually brine all my birds in a simple salt/garlic/water bath, and even when I've simply salt and pepper a chicken after that, I've never had it tast too salty. It is possible to overbring with strong flavored brines, but with a whole...

Nice thermometer setup! Does it call you if something is wrong? k

so much for my tip I guess. Now what excuse will I use to bathe with my rubs!??! k

I just take it into the tub with me when I bathe every week. Coincedentally, it is a 55 gallon drum. Actually, since I own a vacuum sealer, I don't do this, but my Aunt whom I observed doing this just uses a mixing bowl full of water. k

Here's a little trick I picked up recently for those of you without a vacuum sealer: If you want to make large batches of rub to store, you'll want to remove as much air as you can from the container you store it in to prevent clumping, and flavor loss. Put your rub in a ziploc bag, and dunk...

When I was in my condo, I was forced to smoke right outside my patio door. Obviously, with the door open, I would get some great smells in the unit, but with the door closed, the only time I would get any scents would be when I was running the heater or AC (vent was right there). It was...

Hey Squeak, The marinade was definitely one of those things I did to taste. MattD (another Hawaii guy) through out the ingredients to use, and since I already make a lot of teriyaki marinades, I didn't have a problem mixing and balancing by feel. Matt posted what he though were good starting...

Could you wrap the point in some thick bacon slices from the butcher? Maybe get him to cut some pieces 1/2" thick, so you don't stop it from cooking, but you get a little more fat on that end. Better yet, wrap the flat in some REALLY thick bacon so it cooks slower k

Hi John, Interestingly enough, I just watched a thing on the Food Network about some guys who smokes catfish and has them available mail order. He claimed to be the only smoked catfish retailer in the US. He doesn't give anything away, but said that it is very difficult to do a good smoke...

If you check the main site, Chris has some pictures of the last cook I did. http://www.virtualweberbullet.com/octopus.html k [This message has been edited by Kevin K (edited 09-05-2001).]

Good point Chris, but the USDA are a pack of wussies. Look at all the trouble they caused with this mad cow thing . k

The sausage I did was a spicy turkey. I'd post the recipe, but it needs some tweaking. I was so anxious to taste that I didn't smoke any of the first batch yet (I'll do that today). I parboiled and grilled them. Just to add more depth to this thread, what equipment are you using to make the...

Hey Jim, What kind of solution did your casings come in? Mine were dry (not totally dry, but no moisture) and packed in salt. k

I did a trial run of some home made sausage tonight and have some unanswered questions: o Is there any way to repack the hog casings so I can store them? I only did 3 pounds of sausage, and hardly used any of the 1 lb of casing. o My plan is to smoke the sausage, then eat some, store some...

Hi Al, A couple of weeks ago, I did a couple of chickens using some throne variations. My end result while good, wasn't great either, so I don't think your result was very different. As for the temps, sounds like you had quite a few problems keeping the chickens over some heat! Based on my...

to season your WSM, I suggest using a full ring of charcoal, filling the water pan with water, and cooking a couple chickens, or 5-6 racks of ribs, using the seasoning of your choice. if you do this a couple of times, it will be ready to go. k really though, don't worry about it, it's not a...

Another BRITU item to watch is the amount of rub you use. As Chris states in his instructions, you don't want to go real heavy on this method. k

Depending on the amount of marinade, there are a few options: 1) If there is a little bit of extra marinade (or if you are just sealing some juicy stuff), you can put a bit of paper towel and the end of the bag. When the liquid starts getting sucked out, the towel will absorb it and allow the...

I think I'm going to try and squeeze 6 slabs of ribs (rolled) and a couple of turkey breasts on my bullet this week. I noticed Chris cooked his turkey breasts at a lower temp than he usually does ribs (although he did mention he did 1 slab at the same time). Any suggested temps? I don't care...

so Chris - when does yours come in? k [This message has been edited by Kevin K (edited 06-14-2001).]