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I'm a little late with the brine recipe, but here goes... 1 gallon water 1 1/2 cups kosher salt 2 cups dark brown sugar 8 teaspoons pink salt/prague power #1 Put all the ingredients in a pot, boil to dissolve salt, cure and sugar. Let cool down and pour over ham and let soak for 6-8 days...

I was planning on doing another rotisserie chicken this weekend. But cooking it on the WSM has appeal, in order to get some nice charcoal flavour. I'm sure someone has used the WSM to roast a chicken. What's it like? This would be high heat, trying to get the skin crispy.

SOLD! I'm gonna try a chuck roast.

If I think of anything helpful, I'll post. But the first thing that jumped to mind was not to make a Reuben. I made some for my WSM pastrami. It was a waste, as it totally masked the quality of the meat. When I re-heated leftovers, man, could I ever tell how good it was. Try making...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">did you use TQ or prague powder? </div></BLOCKQUOTE> Prague Powder #1. J Shan...I don't have the recipe with me at work. I'll post it when I get home. I injected the...

What a great idea. Nice pics.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">only a couple of hours on the smoker ? </div></BLOCKQUOTE> That picture was taken after couple of hours. It spent almost 4 hours on the smoker. Then nearly two hours on...

I'm not a huge turkey fan...so I prefer to make a nice ham for Thanksgiving. This one I made starting from a fresh ham from half a pig I recently bought. Spent a week in salt/brown sugar/curing salt brine. I also threw in a pork hock into the brine for a couple days. I love smoked hock for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">3-4 18 packs before settling into the good stuff </div></BLOCKQUOTE> OK...where are you guys located? I need to get in on that action.

Holey Moley Larry...that's a lot butt. Did you get them all on? Looks like you made it. Also, is that a chestnut tree by your deck? If so, can that be used for smoking?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">My wife and I are planning on having fresh ceviche as close as possible to the beach... in Mexico. The kids can have whatever they can find in the cupboards, at home...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">G what is your process for the homemade ham? </div></BLOCKQUOTE> -Start with a fresh ham, in this case the top half of a full ham -Simple brine, which includes Cure #1, for...

To my fellow Canadians...you know it's coming up this weekend. What's on the menu? I've got a homemade ham, currently sitting in a brine, ready for a session over some cherry and maple this weekend. Still need to figure out the glaze. I'll be posting pics. Second time making homemade...

Man, Larry, you've got a picture handy each time you answer someone's questions. Are these stock photos, or do you go out and take a pic when the need arises? Either way, it certainly helps. I've got some wood drying right now. My apple logs look ready to split.

I imagine you'll get some smoke penetration, similar to a sausage in a cashing, although the stomach is less porous (I assume). But I think the other thing is that you'll still need to boil it. With all that oatmeal, no? However, there are things that you smoke then boil/steam. Like...

Clark, thanks for detailing your methods. The coffee can method should be good for smoking fish and other things that need a low temp, right?

Since it's in a sheep's stomach, and you don't eat the stomach...don't know how much smoke would penetrate the filling....

Thanks for the input guys. I've got some chopping to do this weekend. A few large logs of maple...plus my apple logs from earlier this year. My supply should be good for the next two years, probably.

Man, I've got to try some ABT's.

We had a big storm last night. Bad for my neighbour's deck, good for my wood supply. I've got a bunch of maple logs, to go with my apple logs. Am I ok just gettnig a chainsaw and cutting off fist sized chunks? I don't have access to a wood splitter or anything.