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George, How do you do your lamb on the rotisserie. I also got one for Christmas and broke it in with 2 chickens last night. I picked up a boneless leg of lamb at Costco today and was going to just do a simple greek marinade (lemon, rosemary, oregano, garlic) but am open to other...

Goerge, Their e-bay items are having the same negative feedback that I experienced trying to order directly from the company. Paypal has declared them unresponsive and automatically upgraded our dispute to a claim. Again I would not recommend anyone doing business with this company until they...

EZ Que does not appear to be shipping anything out anymore. I placed an order with them on Nov 10th and have not recieved the item or a reply to any email inquiries. Their phone # appears to be always busy. I would not recommend anyone doing business with this company until they get their act...

Just us playground sand instead of water. Fill the pan with sand and then cover with heavy duty aluminum foil. Throw the foil away after the cook and that is all the clean up you need. Tim

I agree with John about putting the pork on top and the beef on the lower grate. That way you have built in basting. I would probably start both the butt and the brisket at the same time and just plan on holding the butt in foil. You never know though, you may wind up with one of those...

Got two trees in pots on our porch. They are the perfect size for that oh so perfect summer drink...gin and tonic. Best way to ward off malaria and scurvy right

Karl, Where is that picture taken. I am going to be in Chicago this weekend and would definitely like to see something like that firsthand. Thanks. Tim

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The farm doesn't have a market for the chucks & briskets yet </div></BLOCKQUOTE> I think your farm may have just found a pretty significant market with all of the users...

Not a recipe, but here is a pretty good article that describes carnitas and the extreme variety of ways it can be prepared. http://www.food-lists.com/lists/archives/clipping-cooki...04/05/1083608294.php Bottom line is that a pork shoulder is probably the best cut of meat ever invented.

Did you have to take out a bank loan to get Kobe brisket? Down in San Diego we pay 20-30 dollars a pound for any cut of Kobe beef.

Plain old everyday cream, but a word of caution the cream makes the pan a PITA to clean up afterwards.

There is probably little to no difference in the species of oak that you use as long as it is pretty dry. Green wood just gives funky bad flavors in my opinion.

Kevin, For finishing in the oven, I typically toss the pulled meat with some cream, beer and chopped chilies. The cream really helps with giving it a nice crust and the beer keeps the meat moist. Not necessarily super authentic but it does taste really good especially with some fresh corn...

Has anyone tried making carnitas on the WSM. I typically braise the shoulder, pull it and then finish in the oven, but I wonder if replacing the braise with smoking would add another flavor dimension. Would probably rub with a combo of chili powders, salt and cumin and leave out any sugar...