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Smoking 3 racks of lamb with my homemade rub, enhanced with a little rosemary over cherry wood. Seems apropos for Easter and all. Probably the best thing I'll make all year.

+1 on the dedicated stuffer path. Being able to stop while you are stuffing is really really important for an amateur.

I bought a Chef's Choice 610 slicer a while ago when I decided I'd be making bacon regularly. It's pretty good for the price, but if I had to use it every day I'd probably get something more substantial. There is a folding version of this which makes it a bit easier to hide away in a drawer in...

I grew up in Wisconsin, grilling steaks and brats in the snow.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Why I do think...

I agree with the above posters. Everybody has to die of something, if my smoker ends up killing me then I'll have died happy and well fed.

<span class="ev_code_RED">Being pondered... going to have the back open in some fashion and as you can see the front fully opens to allow heat to escape. Also will have a large circular hole cut below the wsm</span> umm, heat rises.... so a hole in the bottom would let the cooler air out and...

I agree with Jerry, Automatic temp control is very achievable with a little experience. I'm a gadget fiend, and keep thinking I want to log temperature, watch trend lines, etc. Then I take a step back and realize what a marvelous design the WSM has, that it can hold temp for so long with a...

if you cook it too hot you'll start to render the fat, and you'll be left with very little bacon left. I usually use about a quarter to a half of a starter cylinder of comp K charcoal. I dont put the bacon slabs on until the temperature gets stable. only once the bacon is on there will i drop...

I just changed from the big K briqs to Real Montana Maple Lump. From the nakedwhiz.com lump review site that Tom Bowen posted, it's #6. Better yet, there is a local distributor in Millbrae.

I work in IT security. If you do something wrong, I'm the one who will find you. The trail you leave is more obvious than many people realize.

+1 for smokinlicious. the best woods I have are all from them. They even provide detail on the moisture content.

That would work if all I wanted were handles, but I liked what some other people had used the hollow part of the garage handle to mount a side table upon and envisioned this as the next project.

I think the distance between the holes on the 22 is much greater than the 18.5, thus having to stretch the handle vs compressing it down a tad. Some simple spacers should solve the problem

Yeah really, I'd love to do the lid holder too, I'm always putting it on the ground.

I got the Lowes handles yesterday for my WSM22 after seeing people do it with their 18. In this thread, they talk about bending the handles together more to screw it in, but it needs to stretch a bit to fit on the 22. http://tvwbb.com/eve/forums/a/...0069052/m/9281086106 What I did was put...

I think you mean a CO detector. Carbon monoxide is a real concern with charcoal burned indoors. Timothy is right about the fumes being heavier than air and there will need to be a powered vent out of the bottom as well. In my opinion, a shed should be considered "indoors", and frankly looks...

Sorry to resurrect and old thread, but I thought it might be helpful to some other bay area WSM owners. I spent the last while systematically going through all the top ranked lump according to nakedwhiz.com and finally got a hit on a local distributor in Millbrae, CA for the #6 ranked lump...

I've been wanting to do this as well, and have been wondering about the circulation. Is it just the circulation of the air inside the "box" or does it require fresh air in and stale air out? Also, I've been considering repurposing a used wine fridge (seem to be a few of those for sale in the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: Natural casings are pretty easy to work with. They typically come packed in salt and have a really long shelf life. Buy in bulk...