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Lynn, both good reads- thanks. I get good color with pulled pork and even whole chicken. I think I'm too concerned with that look. Chris, trim the brisket? I leave the fat on (up to 1/2" thick). Should I be cutting most of that off? This was the 9th brisket that I've done in my WSM since I...

Hey everyone. Smoked a nice 8.47lb brisket on Sunday. I cannot seem to get a nice smoke ring on every cook. Sometimes its there other times, barely existent. The brisket is nice and smokey, and I use a fair amount (5-6 fist size chunks) of Oak with the odd lump of cherry. I'll tell you what I...

Looks good, never had hocks. You're just missing this: [/IMG]

Nice smoke ring in the meat. Looks great. I looked at the 2nd picture for awhile trying to figure out what was on the top...

That looks to have turned out great.

That looks great. I really dig the sword skewers. I need to get myself some of those.

Cool set up. I have a Pronto propane pizza oven. Once you have a set up like this, you never go back to the oven indoors.

Either I'm blind or it seems that this hasn't happened lately. Is this topic done?

Okay, no problem: 3.5lb pork butt put through medium grinder. 2 Tbsp grated garlic (used microplane). 1 Tbsp salt (good salt) 1 Tbsp paprika 2 tsp sugar 1 Tbsp ground black pepper. 1 tsp dried marjoram 1 tsp fresh ground coriander (seed) 1 tsp grated nutmeg 1/2 cup (maybe a little less) ice...

Snow. Yes, snow but that was in February. Last few days its been 30*C. I included that picture to show how I used to smoke it. This Weber sausage attachment is great.

That looks great. I need to give this a try on the weekend. It would be fun to make that camping with the family.

And just for fun, here is a screenshot of what I saw when I posted originally. I guess Google Photo doesn't work the way I wanted it to. [/IMG]

[/IMG] - - - Updated - - - [/IMG]

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Well that is weird. I see the pictures on my feed. Must be the way I copied them in from Google Photos...Hmm, I'll have to try that again. What do you all see? The URL? Or straight nothing?

Sorry for the large pics posted above. I was trying out Google Photos. Anyways, sure beats coiling it on the smoker.

I received the Weber sausage attachment last Christmas and haven't got around to using it until this past weekend. I grabbed some nice pork shoulder and ground it up into delicious Kielbasa sausage. This is a pretty cool addition to my WSM.

Thanks guys. Like I said, I was real pleased with how it worked out. I made my own batter using an egg, some water, salt and brown sugar mixed up. Then I dredged it in flour with a paprika, pepper, granulated garlic, onion powder, celery salt, oregano, sage, allspice, and chipotle powder. I Put...

I have 3x20lb propane tanks just for that reason. I can easily run gas to where I need it. I just have to figure out the conversion or try and flog my 10 month old grill for as little loss as possible.

Skin [/IMG]