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yes, i got the notice. it claims it will be arriving on wednesday...

how do you smoke at 140F? using a "standard" approach (lit coals) i have a heard time keeping the wsm below 220... using "cold smoking" - some kind of saw dust smoking rig, i imagine it would be hard to get the temp that high...

actually, from what I have read, dryness of meat has to do with only one thing - the final temperature to which the meat is cooked. so, that means it is in fact possible to dry out some meat by boiling it to death - and, as a corollary to dry cook meat and have it turn out quite juicy. simply...

thanks for clarifying - i guess i will be more careful moving forward!

what's with not getting the probe wet? i usually run the tip under the sink... i just had to replace a probe for my maverick remote thermo, and do not want to have to replace the pricey thermapen...

forget perfectly round - this is hand made food! i would suggest you play with larger diameter casings, and try to slice thinner than what i see in the photos...

alright - i really like the device, but do not like how delicate it is. it drives me crazy when things are poorly designed... i guess i will buy a new probe and treat it super carefully from now on!

any response??

how did you smoke them for 8 hours? what was the final internal temp?

oh crud - after some searching, i read that this usually indicates a defective probe. i have read this is a common issue with this thermometer. what a pain, considering that this is otherwise a great unit... so, with that, is anyone else aware of a comparable unit that is more stable (less...

i have been having a strange issue - when i start up the e-732 with both probes plugged in, the barbecue temp will read properly, but the food probe will read LLLL. to get around this, i have been putting a 2nd remote probe thermometer in. however, after some time, the food probe will read the...

from a safety standpoint, how is freezing, thawing, grinding, stuffing, freezing, thawing, and cooking any different from freezing, thawing, grinding, stuffing, cooking, freezing, and thawing? is the 1st case, i get it that trichinosis could "wake up" during the 1st thaw, grow, and remain...

what do you mean by "I had used frozen (by me) pork butt so I had to cook them first then freeze 'em"

is there a way to use the WSM as a "standard" grill? i will be dragging my WSM for a weekend get-a-way to do some pulled porkm but may be up for doing some standard grilling as well, and would rather not bring the grill as well. if this is possible, how is it done? could i just eliminate the...

i understand your reservation. first, know that commercially bought casings are nicely cleaned, and probably quite a bit different that that which comes right off the animal. if you prefer, artificial is fine as well (although i have never worked wirh it) for cured sausages, i would suggest a...

it is not that higher humidity is bad for thinner stuff - just less important. therefore, if you have a lower humidity environment, it would be better suited for thinner stuff...

i think i have settled on getting the Edge Pro Apex... the local shop i had been going to i just feel is not doing a great job... anyhow, any pointers for which "kit" to get? i think the minimum i will get is the Apex 2, but was wondering if the 220 & 320 grit stones are sufficient. the apex 3...

this one seems identical to the one linked above, but is only $99: http://www.northerntool.com/sh..._200451267_200451267 does anyone know if it is the same?

the grizzly comes with plastic gears, the lem with metal gears. otherwise they are identical.

yup - i did not have a temp gauge during the cold smoke, but the thermometer in the lid of the WSM was all the way pegged to the left... i assume it generates next to no heat at all