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Yea, Sorry .... I was so jazzed about being able to get chuck wood up here I was not really typing clearly. But I think you can use chuck wood for chunky tasteing chucks ! (grin) Cheers' Dave

Hi Ken ..... So you can get chuck smoke wood around here? What's BBQ Country is that a local store out near you if so and they have smoke wood on whole chucks instead of the darn shavings I have to get here in town at BBQ Galore ...I'm on the way!! (grin) Cheers' Dave

Thanks Guys !! I'll go find a larding neddle I guess ... Does anyone know where I can buy one and what do I use for the actual fat, I'll go to the store and see if I can get pieces of pork fat I guess. I'll try to cut them up as Dean suggested, so between that and the pork butt on the top...

OK guys ...... First of all it is a its a rump or inside/outside round taken from the hind quarters from a moose heres a nice picture of it !! (grin) Right now its frozen in the freezer with 65 layers of saran wrap around it. It's been a while since I have been able to Post (sorry for that)...

Hi Everyone! I have a small "hunk" o' moose sitting in my freezer right now, total weight about 19-20 lbs. He's about 18" long and 10" wide and about 6" thick. I'm gonna sorta wrap him in a ball for the WSM. Does anyone have any suggestions for recipes or do you have a idea of how long...

Ah!! I guess I should log in more than once a decade ... anyway, the one I got is a: Model 362 it has the windows showing the probe temp, an hour/min setting - timer, a temp alert switch, and the temp set up/down buttons and a pretty good tough looking probe with a sorta steel jacket around...

Hi, For all of us frozon buggers up North. I found a place that actually has and sells Polder Kitchen Therms in Calgary/Canada. If you have been hunting around and can't find them, the CNIB office here in Calgary has them. So it's the Canadian Inst. for the Blind, I bought a Polder 362-90...

Hi, For all of us frozon buggers up North. I found a place that actually has and sells Polder Kitchen Therms in Calgary/Canada. If you have been hunting around and can't find them, the CNIB office here in Calgary has them. So it's the Canadian Inst. for the Blind, I bought a Polder 362-90...

Hey All !! I called Polder in the US and they said their rep in Canada is a compnay called Frank Trisi Sales in Ontario, their number is (416) 763-2883. They gave me the name of a store in town that carries their product line. I found a store in Calgary called Jolly Chef at 256-5556 so...

Hi, Again, I'm sure for the millionth time ... does anyone know where you can get a Polder and get it shipped to Canada. Or better yet buy one from a source up here in the great white north? Cheers' Dave PS Which one is better the new 307 or an older 302 or 601??

Chris.... I knew that, I waz just kidding about the expert listing ... (grin) BTW ...if you ever get out to Calgary, I owe you a few cases of beer ! This web site is fantastic !! Cheers' Dave

Hey Jim/Everyone ! Well Cook #2 is done so I guess I'm a BBQ expert now!! (grin) So Chris will have to move me in to the expert list, hell I'll bet I can even spell BBQ now. Actually it want really well, the WSM is a breeze to control as far as tempature goes. I am going to order a couple of...

Hey Thanks for the great advice guys, of course now I gotta go learn what type's of trees look like what!! Up here I just call em' big trees! (grin) I did find a place that has logs of apple so I'm going to go buy a bag of logs tomorrow for that "brand" o' wood. Like I said I did manage to...

Thanks Jim, That's what I thought .... well right now I have one in the fridge in the marinade and the other is in it's Ziploc plain. We're going for cook # 2 tomorrow but this time I'm gonna only use 1 sheet of foil for the wood and no soaking, I'll try to use only two "packets" of wood...

Hi, In Chris's Chicken-Chicken he says both birds went in to Ziploc's over-night. One with the Italian Dressing on it, and the other one apparnlty without anything on it? Do you put anything in the Ziploc bag with the second bird over-night or does it just sit there in the bag till the next...

Hey Theo, Thanks for the idea, I actually went out and bought some of that relfextx everyone was talking about but I lined the inside of my wind screen with it (same one chris talks about) rather then put it directly on my WSM, I dunno if it helped. I think for the cook, next SAT, I'll really...

Oh hey, no worries either way. I did have four pouches in there each about 4x6 long and about an inch think. Do you guys think that would be too much wood? Maybe next time try halving the amount of wood and running with two foil bags of chips and not soaking either? I'll probably try that...

Hi Jim, Thanks for the quick answer, yea I've been reading about the ring maybe I got it, I dunno. (grin) I got your last note about NOT soaking them and then I got Dee's saying soak em over night! Decisions, decisions! I thought what the heck maybe try it a bit of soaking and 30 mins...

Hi Everyone, Well its done my first BBQ ... The BRITU ribs were OK but I have a few questions. I did see lots of smoke pouring out the top of the WSM but then it hit me, duh it's steam you moron (grin) I think?? The temperature here today was 12.5 deg F at 1:00 and creeped down to 8.9 deg...

Hey guys, Well, the Cherry Wood is already chipped. The aveg. size of each piece is about the size of a fingernail so I guess I'll have to bag them. The Oak Chips are also pretty small they seem to be about 1/2 inch by 1/2 inch as well. So my questions are, - would it be soak or not and...