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I smoke a lot of cheese, mostly while I'm doing my beloved seafood - prawns and scallops and the kokanee I catch in the lake. I've got the temp down at 225 or lower for this smoking. Vents are mostly closed, and the coals have aged a while before anything goes on. I snagged a rectangular...

I'd never heard of a fatty or even considered cooking a JD package whole, before following this board. I'd only used JD for my son's breakfast favorite, biscuits and gravy. But I figured what the heck, as long as I was doing some baby backs at about 300 I may as well give it a try. I took a...

I often do a fist pumping with loud YES! And maybe an occasional I RULE when I'm really feeling cocky...

Joyful pictures. Many thanks. My next brisket awaits in about a week. Got turned on by this forum to the higher heat method. I will be happy not to have to wake up to keep checking it. Looks you used a sort of middle approach. Your temps are lower than the forum said. Sure can't argue...

I goofed. This forum is for BBQ techniques. My post belonged under recipes. Still learning... I understand your respect for tradition Chris. Every year Shelton WA has Oysterfest on the first weekend of Oct. There are 40-50 seperate preparations. The lesson to me has been there's no wrong...

I've been smoking scallops, prawns and oysters on my WSM since I got it three years ago. Also Kokanee. I posted a recipe for teriyaki oysters in the BBQ section before I noticed this one. For the scallops and prawns, I boil them seperately in some beef base for just a couple minutes, then...

There's a place along Hood Canal that sells the best smoked oysters I've ever had, near Hama Hama. I tried to re-create their teriyaki version. Buy supersmall oysters, soak overnight in Kikoman teriyaki sauce. Then heat them in the sauce for just a couple minutes, until they start to curl...

Actually I got to thinking I didn't write this correctly. The skillet handle fits through the door hole when the skillet is the lower position. You can slide the middle section on and off. When I do this, I use very few coals and let them burn down a lot, as I don't want the skillet getting...

This is an excerpt from my Introduce Yourself posting. Have folks tried these ideas? I find they've really added to my WSM experience. Any other ideas like this would be appreciated. I do all the standards, but it's fun to improvise too. I bought a 15" Lodge skillet (weighs a ton) and a...

Golden Steer in Bellevue. Can't beat it. Superior chickens for butterflying. Meaty ribs. Great brisket. 20 kinds of sausage. The best.

Oh, I forgot wood. Alton Brown says it makes no difference, except for woods with bite like mesquite and hickory. I don't know, so I always use a combination. Most often alder and apple, or maybe teak and cherry.

I smoke Kokanee, which I think are a type of salmon technically, but close enough to trout. I clean them, then soak them in a cold brine of salt and molasses (and sometimes also some brandy) for about an hour in the fridge, then rinse them and dry them under a fan for a good long time. Until...