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Wow it's coming up on 10 years of WSM use for me. I still use WSM's for home, teaching and the occasional small group cook. Love the ease of unattended overnight (without a controller.) I've owned a lot of big cookers over that ten years. I used my two Ole Hickories and Jim Minion's one to...

I've been using these since 2002. While cleaning them this morning I noticed some corrosion on one. Held it up to the sun and sure nuff there were pinholes of light. Oh well 8 years of abuse in the Pacific NW is a good run.

Slather with Chipotle Tabasco, Apply Rub, Apply Fresh Ground Black (Tellicherry) Pepper. Smoke using Rosemary springs for wood (stuck through the grate so it's over the flame). The Rosemary burns up quick so I add fresh every 5 minutes. Stop when the internal meat temp is 145f. You could...

New Article Oct. 3rd 2008 http://www.nytimes.com/2008/10/08/dining/08mini.html White Version http://www.nytimes.com/2008/10/08/dining/081mrex.html Whole Wheat Version http://www.nytimes.com/2008/10/08/dining/082mrex.html?ref=dining Two year's ago the NY Times did an article on Jim Lahey's No...

Well I normally start wine threads. Since we got a beer license I've been sucking back a few brews. The good Big Sky Brewing MT Moose Drool and Summer Honey Spanish Peaks Rasberry Honey the only "fruit" beer I like. Deschutes, Bend, OR, Porter The Bad I got a free six pack of Mich Ultra...

It's HUGE. A small woodlot was cleared to make all the cardboard needed to pack it. I have a 4'x8' trailer half full of the cardboard it came packed in. Suprised at how little effort it took to put the huge number of monster pieces together. Fire it up and 690F is achieved in short order and...

The short version is fresh hand cut steaks have more flavor than a steak that was cut who knows how long before being cooked. I think a whole Ribeye may have to go under the Scimitar real soon. Not liking to sleep we had catering booked during the Evergreen (WA) State Fair where we were also...

I though I'd get this thread started early this year. Current Favorites at our House: Le Cigare Volant Ca'del Solo Big House Red both http://www.bonnydoonvineyard.com/ Red Truck http://www.clinecellars.com/ Merlot & Cab http://www.ckmondavi.com Merlot, Cab & Syrah...

Just sent off the check for a fast Eddy 100 from Cookshack If I can get all the permits it will live under the hood in the kitchen if not I'll put it on a trailer. So I guess I'm a pellet pooping Teddy Bear now A Lang 84 is also on my wish list.

Poor Man's Prime Rib, Top Sirloin, Whole Sirloin, Sirloin Roast as long as it's 10 to 15 pound range. Remove silver skin. Normally I just rub. Marinade would work. Smoke start hot 275 drop to 225 almost right away. Cook to 125-130 internal. Let rest up to an hour in an insulted container...

I was typing up the newsletter and though I'd share the recipe of the month. Chef's Corner "Low Carb Chocolate Souffle" Dying for a chocolate dessert, yet constrained by your low-carb diet? Here is the answer, and it's easy! Please only use Splenda, as it is heat safe the other sweeteners are...

Chester's Big Red Gundog Hard Lemonade In most states and under BATF rules it is OK to make 200 gals. of Beer and Wine at home for personal use if two adults live in the house (1 adult only gets 100 gals.) Hard Lemonade is all the rage and the first batch of this I made was a big hit at...

Well I like Emeril as does my buddy Bad Byron of Buttrub.com who worked under him. Here is his Andouille Sausage Recipe.

Made ya look Actually firing up for the first time empty to burn in and burn off any oils. Should the water pan be full or empty? Thanks, Proud member of PETA2 (People Eating Tasty Animals)

New variation on this classic. Soak skewers for 30 minutes in hot water 16 Jalape?os 1 Brick Cream Cheese 6 Large stuffed Olives Left over Smoked meat Rub and Mrs. Dash to taste De-stem the Jalape?os and slice in half then de-seed. Put the cream cheese, olives, rub and Mrs. Dash in Cuisinart...

T= Tablespoon, t = teaspoon 3 1/3 lb beef.(I used Brisket) 3 1/3 lb pork.(I used a Butt/Shoulder) 1 lb Hard Pork Fat (Fat cap from Shoulder) 3 T Celtic Rock Sea Salt (2 T Reg) 1 1/2 t ground black pepper. 1 1/2 T coriander best toasted in a skillet and ground fresh 1/2 t ground cloves. 1 t...

There is a competition in two weeks with Sausage as a category. Sausage is "provided" but I think you can BYOS. What type of sausage works best for BBQ? I am more than willing to make my own with a good recipe. List of questions; Type of sausage? Marinade? Little difficult as it's a same day...