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Looks like another idea to put on my list of things to try: Goya Mojo!

A few questions for those of you who of you who don't necessarily like the b/c chicken idea: how do you do the chicken? Do you still do the whole roaster? Roasting pan, drip pan? Or, do you still use the holder, sans the beer?

Isn't raichlen referring to poultry specifically. Which, correct me if I'm wrong, I don't think you can get really crisp skin with the wsm using water in the pan. Maybe you can if you use sand, but I've never tried that. That's one of the reasons I use the gasser for b/c chicken. The wife loves...

I just picked up two large fillets (farm raised from Chile)on sale at 4.99 a pound. WSM is set-up, got my fan ready, brine mixture all set to go. Woo hoo! Mad scientist time tomorrow. Phil, I kinda had the feeling they probably trimmed that discoloration off. I think that I'm going to have to...

Sorry, no Trader Joe's. I've never heard of using a fan - sounds interesting and I'll give it a go. Thanks for the link, it'll come in handy.

I had a big smoke coming with my brother-in-law, but thats been postponed. So, I was going to smoke a butt this thursday (my usual smoking day), but I think I'm going to go get some salmon and play around with that.

How long do you smoke it for? I'll have to check into getting some wild salmon, but I'm gonna guess that the price will probably be prohibitive here in West Michigan. The farm raised usually goes for around 9 or 10 dollars a pound unless you can find it for sale. I'm sure the wild will be even...

This may seem like a silly question, but is it possible to smoke salmon by removing the skin without having it fall apart? Or, does one have to put it in some kind of basket after skinning it?

I usually get it from out local grocer (meijers) I believe it is probably farm-raised, the fillets are usually 10" to 14" long and usually about an 1" to 1 1/4" thick. I smoke it with the skin on, usually at 210 to 230 degrees.

Just two beer-can chickens, but on the gasser. Did smoke up 3 slabs of spareribs, thursday though. Wife loved them. Especially the britu Q' sauce

I've smoked salmon quite a few times on my old char-broil electric smoker, but not yet on my wsm. My problem is this, when smoking salmon I always got this discoloration - a dark greyish color on the bottom of the fish, that would extend an 1/8 to 1/4 inch up into the fillet. While it didn't...

Did you ever consider doing beer-can chicken?

If their the kind that come prewrapped in heavy plastic, I've bought those same type of Meijer ribs last summer. They'll come out fine, but if I'm not mistaken there was a lot of shrinkage due to their high fat content.

Well for cryin' out loud, you might as well slap "Loser" on my forehead and march me naked down main street. Either I gave up the search to early (pregoogle days) or it never occured to me to google it. It looks like a great recipe and I am very very grateful that you took the time to develop...

Well for cryin' out loud, you might as well slap "Loser" on my forehead and march me naked down main street. Either I gave up the search to early (pregoogle days) or it never occured to me to google it. It looks like a great recipe and I am very very grateful that you took the time to develop...

Thanks Kevin Some years ago I attended our local culinary school here in Grand Rapids for a few classes. While there I learned of a prof. who was famous for his smoked ribs and cherry barbecue sauce. Never did get to try them, but they sounded so good that I've always wanted to try it myself. I...

Hmmmmmmm, to jelly or not to jelly. I'll have to think about that. How hot would you rate the jelly on a 1 - 10 scale, with 10 being the hottest?

I've never seen the need to mop that much. Most of the stuff I do stays moist enough as it is. I agree with Bill, save it for after you've pulled it.

No matter how good the rub, it can only win an Oscar for best supporting role.

Hello Everyone (newbie here) Been smoking for about three years, but just lately decided to go big time and get a WSM. My question is this: does anyone have a good (as opposed to bad) recipe for a cherry based barbecue sauce? I've never been able to find one.