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Thanks for posting, I've wondered about using Sam's choice before.

I had a similar experience about 3 weeks ago when I used guava wood for the first time. I smoked some salmon and it was absolutely delicious. Guava is now my preferred wood for salmon.

Thanks for the quick response Kevin...that's reassuring to know before I throw the salmon on.

Has anyone used Guava wood for salmon? If so, what were the results? Unless I hear different prior to starting my WSM up, I'm going to use Guava.

I use my WSM on a wooden deck as well. To mitigate the risk of a fire, I place a drip pan designed for a water heater under my WSM and fill it with water. I wouldn't go as far as to say it's fool proof, but I sleep well at night with that pan in place.

Kirk: I smoked my 2nd brisket last weekend and I used the Texas BBQ rub as well. Like you, my first brisket was good but a little dry. Last weekend I foiled the brisket and it was pretty close to perfect. If you read Bill Cannon's (The guy who invented the Texas BBQ rub) recipe for smoking...

Hello Russ: What part of SC do you live in? If you don't receive your Brinkmann water pan in time and live close to Greenville, I'll let you borrow mine.

How about... "K-9 Keeper" rub or... "BBQ'ers Best Friend" rub

I agree with Bob and Brian...I always add the meat while the temperature is on the way up. You may want to start with all 3 vents set at 100% open and begin backing off when the temperature gets to within 20°F of your final set point.

Paul: The wind must be blowing in the right direction cause I can smell your ummm pork shoulder over here in Greenville. Did you go to the KCBS BBQ event in Tryon a few weeks ago? Bill

Rick: Try the 3-2-1 method. I've used this method my last 2 times and they were the absolute best ribs I've ever eaten. My biggest problem has been trying to remove the ribs from the smoker without the bones falling off the meat. This is especially difficult while cutting the individual ribs...

I was adding additional charcoal during a long cook on the WSM last year (with shoes on). As I was adding hot charcoal from the chimney through the access door, I knelt down on a hot ember and did not realize it until I smelled burning flesh. I think the ember instantly cartarized my knee cap...

Rick: I could be wrong, but I would think the amount of bark is directly proportional to the amount of BBQ Sauce you apply. If you like less bark on your ribs, try cutting back on the amount of sauce. They still look delicious though; beautiful dog as well. Bill

That's an easy question for me: SALMON I love to smoke salmon on my WSM. Bill

Thanks for the feedback guys. They all sound delicious.

I have some left-over smoked turkey and was wondering if someone had a good turkey salad recipe. I searched the recipe folder and only found a recipe for chicken salad. Should I simply substitute turkey for chicken and use that one? FYI: I used Keri's Apple Brine Recipe on the turkey.

Thanks for the responses. I smoked my first turkey today after having my WSM for nearly a year. Why did it take me so long to smoke a turkey...because I don't like those birds; at least not until today. I ruined my dinner because I couldn't keep from eating the turkey as I was carving it...

I've decided to use Keri's "Apple Juice Brine" recipe for my first turkey smoke. I just pulled the turkey out of the brine after soaking for 24 hours. The recipe says to let dry in the refrigerator. Does this mean to let it sit "out in the open" inside the refrigerator, or do you put saran...

Brian: I've tried the recipe shown below for smoking venison and had very good results. My fellow co-workers love it. http://www.wvtrophyhunters.com/smoked_venison.htm Bill

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Tag: Texas A&M and whoever is playing Texas that day are my teams. Who is your team? </div></BLOCKQUOTE> After the whipping you guys handed us...