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Hey Chris, is that gate around the WSM & grilss to keep them from wandering away? Looks great!!

Congratulations Steve, I'm glad all worked well for you. Next time a little planning will make the mind game a little easier. Welcome aboard!

I'm smoking a shoulder for dinner tonight. Tomorrow for new years I'm having some people over and I'm looking for ideas to use the left over pulled pork. Not a sit down meal, just some munchies. I'm going to do mini taqauitos. Any other thoughts?

Hey Jeff E. My family wasn't crazy about meatloaf neither. Last time I did them I did two at the same time figureing that I had lunch for a couple of days. Well they may not like reagular meat loaf but they loved smoked meatloaf....the only leftovers that I had were just enough to add a topping...

Congratulations Matt, glad you made it home safe.

Meatloaf...one of the most underrated cooks that we do!

Shawn, How long did you cook your smaller one? I too am doing a smaller one (6.4 lbs) for Christmas eve with the herb rub. I think Chris said about 20 minutes per pound, but I'm double checking. Thanks

Rick, Why don't you just start the cook earlier so that you can finish it before you leave. Then wrap in towels and place in cooler and it should be perfect when you get to your destination. If you are going to add a heated object to the cooler, a cobblestone or belgium block will work much...

Rob, I'm not sure about the glaze burning ( I would put it on later in the cook) but I always use water in my pan and I always use the Guru. I have never had any problems with this combination. I may have missed it in the instructions, but I don't recall reading about not using water with the Guru.

I've never added the Accent and they always come out tasting great!

When I've done almonds in the past, I've never smoked for more than 1 1/4 hours at 225*. Its always after a cook so I stir up the coals, throw on 2 small pieces of hickory, place the almonds on an alumninum tray and let them go. Never had a charcoly taste, never burnt or burnt taste and never...

I just put the food with any additional liquid into the bags, flod the top over and put in the freezer for a couple of hours. Pull them out, seal and put back in the freezer until needed. Works great everytime! Nick P.

Andy, I do nuts all of the time on the smoker. I do almonds similar to the one that Chris had posted. I spread mine in a disposable aluminum tray pierced with small holes. Pour Tabasco sauce on them and let them soak it up for an hour or so, then on the smoker for about an hour. Everybody...

Susan, Let us know how the London broil turns out! I'm interested to hear if the jaccard makes a difference. Thanks Nick P.

The things that I learn on this message board never ceases to amaze me! Thanks for the info. Nick P.

Beautiful job Russ! What time on Monday and what was the address again ? Nick P.

That bad boy is gonna use a lot of Kingsford!!! Nick P.

Once that keg started floating, we could have all of the answers to the worlds problems! Nick P.

Rob, It won't work! After having a pork butt cook an additonal 6 hours from where I usually pull it, (all cooked with Guru at same temp) I'd say it's impossible to calculate exat times or even close times. Sorry to burst you bubble, but half the fun is anticipating! Nick P.

I'm not a brisket expert by any means but listen to coach Minion! The brisket I did this weekend was 14 1/4 lbs, cooked fat side down. I wrapped in foil with small amount of beef broth and rub at 165* and put back on WSM to 200*. Put in cooler for 3 hours. Moist and delicious!!! Even better the...