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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Kevin K: You can also look into the Chef Choice sharpening machine. The 3 slot one is supposed to be really good - better than an amateur with a stone for sure. <HR></BLOCKQUOTE>I have the Chef Choice 460...

Keri, Thanks for posting this. Looks good! I recently picked up some of Pennzey's Cajun spice mix which made a great addition to my etouffe. I like the "mild" version because then I can get the flavor balance/heat balance just right. Tony

WI finally got around to cooking my Thanksgiving turkey on the WSM. About an hour into the cook I thought I'd insert my Taylor probe. Hmm. Already reading 155 and I just pulled it out of the drawer. Gotta talk to my wife about bumping up the heat in the house! Looks like the probe is shot...

PrestonD, Thanks! I was thinking of doing the squash with the turkey, so temps would be hopefully in the 325-350 range. I'll put it on after the smoke is basically gone, but thought a hint of smoke might work. My sister-in-law makes a squash recipe that includes bacon and the smokiness of...

Has anyone done winter squash on the WSM? Pumpkin pie? I'll be cooking our Thanksgiving meal on Saturday (because of work) and would like to do the whole thing on the WSM.

Keri, Yum! We always disjoint chicken wings before cooking and save the tip section for making stock. Always just baked in the oven till crispy, then into the stock pot. Next time, though, they're going on the WSM! Nothing improves soup like home made stock.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Steve Studley: I started out with a brinkman and earned my stripes the hard way and finally the wife agrees that it is time for promotion. <HR></BLOCKQUOTE>Same here Steve. I was reading this site for a...

I did a Jenni-O bone-in breast last weekend indoors. The package said to cook to 180. I set my Taylor for 160 based on info from this site. Funny thing is, the little plastic dealy had popped already indicating that the turkey was done, but not at the 180 that the package stated. BTW, I let...

Ron, Local Home Depot carries Weber "replacement" therms that work well in the vent. Check other Weber dealers to see if they stock them. Otherwise, 'most any place that carries kitchen gadgets and household stuff should have thermomoeters. Target, K-Mart, Walmart. And for sure check in...

Just served up 5 dozen at the office Thanksgiving party and they didn't last long. I like to use a pretty high percentage of sharp cheddar with just enough cream cheese to make it spreadable at room temp. It seems to keep the cheese in the pepper instead of melting out. The first time I made...

We use a broiling pan so the fat can run off somewhere. Put plain bacon (whole slices, don't cut it up) on the pan and cook for about 20 minutes in a 350 degree oven. Cooking time depends on thickness of bacon and how much water was used in the curing process. Flip bacon and apply brown sugar...

Ron, Check your local library. We've got a couple of books on meat preservation and smoking at the library. They're 10-20 years old, but we're not talking about leading-edge technology here! Where I live almost every farm has a now unused smoke-house. Many of the old-timers smoked and cured...

Turbinado sugar is great on top of muffins! Sprinkle before you cook. Also good for topping on baked custard (use a propane torch for best effect). In q-ing, though, I think plain old brown sugar tastes as good (or better), is cheaper, and more readily available. But do the muffin thing...

Hi Ron, and welcome! I was Q impaired when I got my WSM, too. Never had brisket, never had pulled pork. But it's all so wonderfully delicious. If you like good food, you're gonna love the WSM. My family and friends really like pulled pork and I highly recommend it as a first cook. Of...

How frozen is the chicken? I've started cooking chicken in the frozen state without problems, especially if you're doing soup with it. Microwave? Or are you talking about a nice big stewing hen?

Bernie, First off, I haven't made any kind of jerky but it's on my list of things to try. Have done some reading on cured pork sausages, though. With pork jerky you may need to be concerned about trichinosis, since I don't think jerky temps (drying really) are high enough. Check around and...

Since reading this site I have been much, much more aware of food safety. I may not follow all the rules, but I tend to lean toward pitch rather than keep. We have some friends who I know leave food out longer than recommended. It seems like someone in the family always has "stomach flu"...

We've got an "American Family" brand scale that measures up to five pounds in 1/4 oz. increments. Got it when I started brewing beer and it's a proven winner. I use it for measuring leftovers for the freezer, making burgers, and lots more. The 5-lb limit might be a problem with larger cuts of...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bill T.: Great family, good friends, OSU football and slow cooked pig butt. What more could a man ask for? <HR></BLOCKQUOTE>How about a Badger victory? Ah well. Have fun with the new WSM, Bill, and let...

Wind tonight is averaging 25, with gusts to 45. Not a good night for controlling temp in the WSM!