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I've had pretty good success with 100% made in America elbow grease coupled with a basic grill brush. There seems to be an unlimited supply of the grease and the grill brushes are good for at least a year each, if not more.

I take a paper towel, wipe off some of the grease from the top layer of foil over the (empty) water pan (and I throw out that foil and put on a new clean layer), and use that as a chimney starter. I now claim my place as (cue Keith Olbermann voice) "Laziest person in the world!".

To each his own, I guess. Since I haven't actually tried it I guess I shouldn't knock it. But then, I also know I'm never going to try it either (unless somebody else is offering me a serving of one they prepared this way).

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Pearson: She wants that nice red coloring not the dark bark color. </div></BLOCKQUOTE> Try a 2/3 mix of cranberry juice with 1/3 olive oil from...

I set mine on the grill surface of my Weber grill (with its lid slid back, wish a similar feature was available for the WSM).

Hey Jamie - when at Peoria do you use the term "crack the chines"? I ask because I've never had a problem with getting them to trim the tips but the chine cracking is problematic. I just figured it was a language problem (mine - my Spanish gets me cold beer and tacos al pastor, not much more)...

Just wanted to post an encouraging word. Looks like you have things under control. I would echo Charles comments about chasing the temps; it's easy to fall into that trap and obsess over it. I will say, though, that for my pre-guru cooks I preferred having all the vents partially open vs...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by adam clyde: just getting back to this point... the one thing I always keep in mind about ground v. whole chiles is if you don't have a faster turn...

Well I was going to add that it's OK to have "sined" because I have cosined, but I figured that might take the thread off on a tangent. (runs and ducks for cover to avoid the thrown fruit) Get the WSM back in service. Don't know how bad your grates are that they can't be cleaned but even if...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John White: Not to sound like a jerk, but it hit the low eighties here in So Cal yesterday. I don't know how you guys live with all that cold white...

I have the FS Pro III and am pretty happy with it. There's a Yahoo! group just for discussing Foodsaver that I am subscribed to, you might want to check it out and scan the back-issues of the daily newsletters to assist in your research: http://groups.yahoo.com/group/FoodSaver/

LOL, we had the same dishwasher too. IIRC ours was a olive/avocado colored. Got a faceful of water more than once when I didn't have that quick-release hose properly attached to the kitchen faucet. I remember that big-azz wooden cutting board on the top, too. Good luck with getting it in...

Foodsaver plus Ball jars is the way to go. I like to pre-mix my rubs and also store those FS'd in Ball jars. Sacrifice one lid and punch/drill holes in it and you have a shaker lid. When rub is needed, pop off the FS'd lid and screw down the shaker lid and apply rub. Then put the (solid) lid...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse: Hey Phil, I probably won't do anything about it. Have you ever seen the picture of one of Gary Wiviott's WSM"s? It's got a HUGE dent...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: Can you heat the oil and garlic to remove the risk? I have read of recipes that called for 15 min. of simmer. </div></BLOCKQUOTE> Do you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W: If you live in one of those areas where you can pick up Kingsford on the cheap there is likely no way lump can come close in the cost...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul G.: That would be 160 in the breast and 170 to 175 in the thigh ? Paul </div></BLOCKQUOTE> Sounds kind of high to me. I'm not one to pooh-pooh...

FWIW I've found no reason to either baste or flip butts. Less opening of the lid keeps a consistent temp and not handling the meat avoids the falling apart issue. Now if you are talking about using both racks then that's a different issue as, assuming similar sized butts, rotation from...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott L.: If you're near a Wal-Mart, and I bet you are in 'Bama, they sell Royal Oak lump for $5.27 for 10lb bag. </div></BLOCKQUOTE> Ouch!

I'm thinking your subject title is a bit conflicted, as it's quite possible and very common to have farm-raised salmon that IS fresh. I think you mean Wild vs. farm-raised. And understand that some wild salmon is frozen - is it then not fresh? Anywhoo, yeah, there's nothing like fresh-caught...