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Kevin, You're right - I often get too wrapped up in BBQ to notice there are other flavors out there that go great with a low and slow application. I almost never cook chicken with a BBQ flavor, but I don't cook it on anything other than a BBQ or Smoker. I think I'll try an Citrus/Asian...

I smoked a rolled chuck roast last weekend at 250* for about 5 hours, pulled it at 140* and sliced it. It came out a perfect med-rare and it was as flavorful as prime rib, but not as fatty but slightly less tender. The best part was slicing the leftovers thin and making great sammies on hard...

I picked up 4 racks of Beef Back Ribs today since my local market didn't have anything else. I assumed that they are similar to pork loin backs so I treated them that way (with a pork suited rub). They came out OK, a little dry and not nearly as tender as pork, but there aren't any leftovers...

For those of you who are interested - here is a link I found a while back. I don't know anything of the company - but I really want to buy one of these bad boys. http://www.cajungrocer.com/food-fresh-foods-c-1_15.html BUT, this is the only thing my wife has said no about (and really meant...

Dan way to go - I think I'll be getting the "Artic Blast" this weekend in Colorado (my forecast will be below 0. I'll try and get some pics of my jacket out to you so you can see how I did it. I even have the reflectix on the dome. Think of 4 pope hat shaped panels that I taped together...

So what is the difference between the replacement water pan and the charcoal pan? Can either be used for the Piedmont Pan?

That looks great - I'll have to try that! I have done something very similar using the Buckboard Bacon cure. I love Pork Loins and Smoke!

Thanks Kevin! Sounds like I should treat it like a brisket.

Does anyone have a suggestion as to what temp a Beef Arm Roast should be cooked to? I have seen recommendations for 150 to 200 - but that is a pretty big range. I was thinking going to 160 then wrap in foil and finish to 185. Any thoughts or comments would be welcomed. Thanks, Mike

Dan, Sounds good - let me know how it comes out. By the way - I asked my wife to do the sewing, I still have shoe lace marks on my rear (she hates to sew). Don't forget to add a vent stack of some type, I have founds this to be a very helpful addition. I used a roof vent stack from home...

Dan - It works great! I had a full pan of H2O and 2 vents at less than 25% and one completely closed and it was running at 235 constantly. Which is really unbelievable for Colorado (with 20 mph winds yesterday). If you didn't see or smell the smoke you would have had no idea the WSM was hot...

Dan - I picked up some Reflectix on my way home - I got the welding blanket from Harbor Freight for $17. I'm going to cut 4 bullet shaped panels, line them with the Reflectix, stitch them up, join the Reflectix with aluminum tape. Once that is done - I'll position the jacket and cut out hole...

Dan - where id you get the Reflectix insulation and is it easily available? I live in Colorado - and am making a jacket out of a welding blanket – but if I could beef it up with some insulation I think it would be very cool!

I smoked a pork loin also this weekend. I have been wanting to do one for quite a while and was pretty worried about it coming out dry - so I brined it for 12 hours, applied a mustard slather with a fairly mild rub and put her on 250 for 2.5 hours with Apple wood. It came out absolutely...

Good timing for this string... I bought my WSM three years ago, largely due to the virtual bullet site. And I absolutely got hooked and I love it. But after three years of battling the altitude, unpredictable weather and high winds in Colorado, I broke down and got a Traeger Texas Style...