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I've cooked when camping before although im not sure exactly how high I was, but I was up there. just don't use water and exactly what you said. Truth is I actually didn't see any difference except a full chimney seemed better to start a minion method w/. My home sits at around 6300 ish...

mine was an el cheapo from safeway w/ the water and sodium and whatever added ready cook. It was a hit w/ everyone else but it will be better next time. I didn't soak it but would also be curious to know if anyone else does. I cooked it 3 or so hours w/ out a pan and another hour in a pan...

hey dave. Im cooking one right now for mothers day, weird eh? anyway I NEVER know what Im doing but Im using apple wood and just by chance pretty much what larry's link says (what Larry did) except Im holding at around 300 degrees. stupid wsm isn't getting any higher today I guess, not sure...

I have to agree ^ Im sorry its not much help but if im following the thread right, the brand makes you buy there brand of something ... or something, whatever, but sounds kind of... not fun. im w/ don.

I wouldn't myself, its pretty soft. and they smell like smokey urine in the fireplace so I don't even like it for that . You can try if you want though its up to you. My old man calls them "p*ss elms", lol. I think most will be worried about the soft wood thing. While the thread is going...

pear is a fine wood. To my tastes the fruit woods have similar traits I guess I would say. Apricot kind of stands out to me for some reason. The more I smoke the more I don't care what goes in the smoker these days . Although I only mean categorized as "fruit" or "other" excluding misquite...

they wouldn't be so expensive if we would all just act like there "OK". we shouldnt talk them up so much.. we did it to ourselves.

again though it certainly isn't quite the same as leaving it to cook indirect at 400+ the whole time, but we enjoy it and Im always telling my other half "dont lie to me! Is it any good?... is the skin no good!?" It turns out well enough for me. And what better excuse to get a couple beers...

so just to verify for sure this time.. dry mustard in everyones (or not everyone, depending) experience doesn't "activate" or whatever the term is, ON bbq meats, when included in rub (brisket, pork, etc.)? not at all period, or is it just kind of agreed on that its just not enough to do any...

you know over the course of a couple days i've been reading things like that. I'm somewhat disapointed but I found many grow kits and things like that. I guess I had just never REALLY eaten a nice fresh one, ...well ...ever! know what I mean. Your probably right though, as I studied on theres...

wow, I actually have a routine jerk chicken night and I cook it at and around 250 (or anywhere close, higher or lower) and I actually prefer it this way these days. Im going to need someones help as to why but I get a decent crispy skin. When I pull it its not quite to a temp I like/or done...

lately have been kind of caught up in thinking that fresh wild mushrooms are pretty good eats, and kind of fun too. I REALLY need a recommendation for a good acurate detailed book of them though if anyone has one. Im in CO. (might not matter though for a recommendation). Anyway I have a...

good call on the salt dave. (to me anyway) I made it w/ less and still felt it was a bit salty, etc. like you were suspicious of. I don't mean its bad, just was a bit for me thats all.

I love the fireplace idea... thats about all I got to say, way to go and thanks, makes me wish I didn't have a free standing one. lol. my first house I lived in had the old fashioned I fitted w/ an insert. your idea had me laughin.

glad you tried it, I agree w/ the price comment, although its fine if it stays there I guess, basicly my thoughts are just like yours except I like to know that I can get a hot fire If I need. thanks for sharing. get your wsm? or are you still smokin on the kettle beast.

now that really is interesting to me. sounds like what I'll do next is maybe bring the tri slowly to around those temperatures (120 correct?) and then crank on the high heat for the nice exterior I like and color? sounds cool. I gotta ask, where did you find out all this stuff? I guess a...

lol. ya thats what I get huh dave . well thanks guys I was just afraid of damaging that polished or whatever finished in some way. I'll look for the bar keepers friend and in the mean time oven cleaner for a short time, i've been doing soap and water the past few days and nothing yet, so will...

more then helpfull everyone, thanks. I'de like to take a swing at it very soon, and will. thats funny Jason, I was laughing at your second sentance. Sounds like me in the kitchen.. just posted about a pan in Kitchen equip. section. ...man maybe I should just do take out.

was somewhat getting ready for dinner last night and got distracted outside. I put Olive Oil in a stainless skillet and def. didn't remember turning the burner on but ended up finding a new flock of weeds growing and started pluckin em when I was on a smoke break, lol. well when I finally went...

tryin to keep this short, but: put a tri on the smoker a couple nights ago or so and thought it was pretty darn good, but different. I've never actually smoked one before (I know, sorry guys) so thought i'd try. Was obviously more tender, but a bit dryer. Keep in mind i've GRILLED a load of...