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That's a clever why of thinking about it. Thanks.

Thanks for this reply. I haven't smoked a butt in a couple of years. I remembered a good bit of the past cooking's, but the one brain fart I was having is the amount of coal to start with. Would you think a full chimney of unlit will do for an 8-9 hour cook? (WSM 18.5) Tomorrow will be 95°F...

I've used a lot of different (read cheap) spray bottles for around the house and car detailing. The happiest I've been so far (you can still read fairly cheap) are Zep's. The filter at the bottom of the stem where it draws out the liquid really helps to keep foreign objects from the nozzle and...

My first butt.....

I got my WSM (18.5) in September or October last year, so my advice is suspect to say the least. I did a dry hump... err, sorry, I mean dry run the first time without any meat to 'break it in'. I've only done a few smokes on her and I'm not sure what you mean by 'controller'. If you mean a...

For poultry or pork, if the intended cooking method is the smoker, grill or oven, I prefer a brine. If a cast iron skillet with oil and flour is involved, buttermilk is in the equation.

My favorite Bloody Mary/Maria mix is Zing-Zang. Lots of Caribbean based spices. I have thought this might make a decent chicken marinade/brine.

I use a 5 gallon Igloo water cooler that was for the field help when we farmed tobacco. It is insulated and a decent sized turkey fits right in. I weigh the bird down with a few plastic frozen bottles of water. I have another Igloo that is more squat in size and larger opening.

Cheers guys, that's what I thought. With the first smoke, I added water to the pan and at the end was pretty disgusted with the cleanup. After reading some more before the next smoke, I decided to just foil the water pan. This seemed a much easier cleanup plus the added bonus of catching the...

What is the advantage of using a clay saucer in the smoker? Do you place it in the empty water pan?

I cover mine because it sits out in the open on the deck. But, I do have a followup question about covers...... My WSM cover has elastic strips at the bottom to keep it tight, I suppose. However, I can't think of a reason not to cut those strips to make it easier to cover the smoker. It...

I did my first turkey this past weekend and forgot the pan on the bottom grate. However, I had foiled the water pan. Poured that off into a measuring cup and captured nearly two cups of drippings. Made some awesome onion gravy with it with plenty of reserve for another date.

I'm using Alton Brown's brine recipe, but decided to cut back on the salt. For the brine 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1/2 tablespoon allspice berry 1/2 tablespoon candied ginger 1 gallon ice water...

It's thawed and I was ready to put the brine together and looked at the package only to see "Contains 8% of a solution to enhance juiciness and tenderness". All the turkey brine recipes I've read say NOT to use this type of turkey. What are my choices now? I was planning to use the popular...

I've got a turkey thawed (I think) in the fridge to have my first smoke with one. Brine tonight, air-dry Saturday, smoke on Sunday.

I love lamb and this rack looks lovely, especially with the sweet potato. Certainly goes on my "To Do" list. However, when I read this, I nearly shat myself. I read it a couple of times just to make sure. Unless you are using a knife that you have no concern for, I would suggest to find...

hehehe, it'll be stored on the family farm in a dis-used tobacco bulk barn. We use them all for storage now. We have similar wildlife in NC. Add beavers that have swamped a small creek on the back of the property, ground hogs that can sink John Deer tractors with their holes and rednecks that...

I cannot tell a lie... and I got dibbs on it. I don't know how large it is, haven't seen it. I have a covered place to store it regardless of its yield. If this were to fall in your lap, how would you suggest to have it cut for drying out for future smoke wood? My thoughts are fireplace...

PSB ?? I checked the glossary thread and PSB wasn't listed. Could someone help a brother out? The plate looks like something I would enjoy.

Again trying to clear out all the previous mixed rubs that were sitting in the pantry, I used the same rub that the Boston Butt had been spanked with. While we were chowing down on the pork, I put the wings on the WSM which was still cranking steady temps on the same coals from the begining...