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Bryon: Thanks so much for your recipe for making Corned Beef Hash. You can't believe the mess I have made of my Corned Beef Hash. I never thought of baking it. I am all set now for some good stuff this coming Saturday Morning. You have made my day. Thanks again Norman Old Arkybum

On St. Patricks Day I made some excellent Smoked Corned Beef for a group. There was quite a bit left over. Corned beef Hash is a favorite of mine. I have tried to make it but with little or no success. Does anyone have a good Corned Beef Hash recipe they would share? Thanks Old Arky Bum

I need help - - In order to have roast finished at meal time - -How long will it take to cook a 12# Boneless Prime Rib Eye at 250 degrees F. ? Thanks a Bunch for your help Old Arkybum

Instead of using a rack made for ribs try using a roast holder that is used to cook large roasts in the kitchen. Turn it upside down and put the ribs to be cooked in the slots. This works great. Old Arkybub

I had a BGE first and then purchased my WSM. After using the WSM I filled the BGE with dirt. It is sitting on the front porch. My wife has planted flpwers in it. It makes a beutiful flower pot. Old Arkybum

I have found an excellent recipe for Wild Duck and Wild goose. Go to: <http://www.smoker-cooking.com/whatsnew.html>

Rick: Your recipe for smoked Goose Breast looks wonderful. If I am lucky enough to get a couple of honkers this next weekend they go in the smoker first. The Flight geese in Arkansas have little or no fat. They loose it all in their trip to Arkansas from Canada. Lots of Bacon wrap is an...

Rick Soli: I have tried cooking Wild duck/wild goose many different ways. They are always good but not what they could be. I am interested in your method of cooking them in a Crock Pot (I have never tried this) Could you possibly give me your recipe. Here in Arkansas we have mostly Canadian...

Chuck: I have tried a lot of different ways to smoke awild duck/goose. As you know if cooked too much the breast can get very dry and tasteless. Grilling works much better than smoking. I butterfly fly my ducks and remove the back bone. Then cut in half. I brine the two pieces for about 4...

I have noticed in the Weber Bullitin Board that when using the WSM "white smoke" is NOT preferred. I have only used my new WSM a few times and seem to always get white smoke. The meats that I have cooked have, in my opinion, always been excellent. If blue smoke would be better I want to go for...

I have had my WSM for about a month and have used it only once to smoke three slabs of Spare Ribs. They were outstanding. It is now time for me to bite the bullet and have guests. This is scheduled for this coming week end. For temperature control I have a Taylor Candy Thermometer in Lid and a...

I usually serve this with Brisket/Ribs. Always gets lots of compliments. 1 can each Shoepeg Corn Drained French Style Green Beans Early Small Peas Mix all together Dressing: 1/2 Cup Sugar 1 tsp salt 1/2 cup vinegar...