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KC Masterpiece w/some Vindaloo curry paste and cooked until it thickens. But you have to like that sort of thing . . .

When using paper try using only 1 sheet. Let that burn down, and then add another sheet. I find that 2 sheets at once sometimes inhibits airflow and just causes the paper to smolder instead of burn, especially when there's no breeze. Lately I've been using my turkey fryer to start things up...

Sounds like a variation on 3-2-1. With 1 hour in foil you might not get ribs as tender as you expect. To me, the time in foil is the trickiest part. You want ribs that are just about to fall apart, not actually falling apart - or else the post foil glazing can be a real chore. Good luck!

And I always thought "BB" was shorthand for "Baby Backs". Now I'm really confused.

Hi Brian, I've done lake trout in the WSM and gotten the results to be very much like "smoked fish". I'd have to dig for the exact recipe, but basically you cut the fish into steaks, brine it for a couple of days, and then smoke at lower temp until done ( a couple of hours sounds right)...

One of my family favorites are "Brat Boats". Mix some kraut, ketchup, and mustard in proportions that look good to you. Cut a slit in a fresh brat, not quite from end-to-end. Work the slit open and stuff the brat with the kraut mixture. Cook on the smoker for a couple of hours. I use apple...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Paul G.: SWMBO - I first heard that reference on the series "Rumpole of the Bailey", written by John Mortimer and carried on pbs several years. <HR></BLOCKQUOTE>SWMBO - Originally from the novel "She" by...

It's hard to tell for sure, but it kinda looks like there my be some rot in the center of the bigger pieces. If so, I would avoid using for cooking. Nice stash of wood!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Clay: It makes me sick to think about how much money and meat I wasted on other smokers over the years. Buying this thing will actually SAVE me money over time. The WSM will pay for itself in a...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Paul McBride: . . . it's only $20 worth of meat, right? Nothing compared to the health and welfare of my family. <HR></BLOCKQUOTE>You got that right, Paul! I'd wait to pitch the meat, though, as long as...

Well, these butts never did get above 165. I finally pulled after 24 hours of cooking. The first order of business is a re-check on all my thermos! The meat's drier than I like, but I can't keep my wife and daughter away from the cutting board. I've learned a lesson - don't depend solely on...

Some newspaper just doesn't seem to burn well. The local "free advertising" paper burns the worst, the West Bend Daily News works well. I agree with what Doug said. You have to make usre there's good air flow. Sometimes I will light 1/2 a chimney and then add more charcoal once that's going...

I'ev got 15 lbs of pork butt on and the temp of the meat just dropped 8 degrees in the last hour! They were at about 167 and have now dropped down to 159. Temp at the dome fell a bit, too, and I need to add more charcoal. My question is, has anyone else seen a rapid drop in meat temp like...

I just have a couple of "skinny" butts (at least compared to yours) - about 7 1/2 lbs. each after trimming.

Lookin' to do a couple of butts for the boys down at the KC hall.

My grates have wobbled from day one, though nothing serious. Cooking on the WSM is not like grilling where you're often flipping and turning the food, so the wobble never bothered me much.

Chris, Give the salmon recipe a shot, too. It's a fairly quick cook but still requires that you keep control of the temperature. Not only that, it tastes good!

I am a convert, too. Had the Brinkman and thought the offset smokers looked really cool. After reading info here decided on the WSM. Everyone in the family is glad I did it. It works so much better than the other brand that there really is no comparison.

Doing 3-4 racks of baby backs to bring into work next week.

I'd like to feed the gang at work with a few racks of ribs (baby backs). We have a gas grill available for cooking and not much else. I was thinking of cooking the ribs in the WSM to a certain point on Sunday and then finishing the cooking on the grill on Monday. My question is, how far...