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I quartered up and took out the backbone and ribcage of a turkey yesterday. A nice 14 lb Butterball. Dusted with a rub concoction I dreamed up and found in the cabinet. I let it air dry and season in the refrigerator for about 4 hours to help dry the skin a little. Fired up the WSM with a 1/4...

Well, today is going to be a great day to start a great weekend. I?m leaving in about 30-45 minutes to drive to Chicago to spend part of the day with my favorite Chicago tour guide Gary Wiviott. Merrill will also be joining us for breakfast. We will be meeting for breakfast at Manny?s Deli which...

I grilled some pork chops the other day that turned out real good. While discussing the method Gary Wiviott of 2-Ton WSM fame a couple of interesting points came out. I grilled on the top rack. I used sand in the water pan with it in its normal place covered with foil from my previous cook. I...

Cooking 14 lb turkey that has been butterflied and split into halves. Brined, injected seasoned. Sand in water pan. Kingsford w/hickory chunks. 1. Skin up or skin down? 2. Bottom rack skin down. Top rack skin up. 3. Both on top rack. 4. Both on bottom rack I also have one butterflied...

Is there any particulary sand to use in the WSM water pan. Is play sand okay? Thanks, Bruce

I have a whole shoulder from a recently butchered pig. The pig was a feral type and was raised free range on scraps w/o antibiotics and all that stuff. I got it from Bob in GA for those of you are aware of his reputation. Anyway, there is a nice covering of fat and skin on this piece with a...

If anyone is interested there is a foodsaver group on Yahoo for those with the Tilia. Its a pretty large and active group. I've been there a few days and think its well worth lurking on for a while. Go to Yahoo Groups and do a search for Foodsaver.

I was just studying the Minion Method for use with the WSM. What changes or problems should I be aware of if I want to use lump instead? ------------------ Bruce Cook bdcbbq1@home.com

I have been lurking for a couple of weeks since I first got my WSM. I have had several pits but sold a couple and have settled down with Big Jim Lazy Q. (Trailer-mounted) and decided I needed a WSM. Yesterday I brined 2 butterflied chickens in a salt/sugar brine. I added Penzey's Southwest...

I just got a WSM. After reading your suggestions and learning that it cooks about 50 degrees hotter because of the reflection from the porcelain. I was curious what you all might think of the idea of burning a couple of slow fires in it prior to cooking. Would this dull the finish enough that I...

I just got my WSM and went to put it together. I noticed 2 places where the porcelain was chipped on the rim of the charcoal bowl. Could this be a major problem or should I not worry about it? The bowl is also slightly out of round. ------------------ Bruce Cook bdcbbq1@home.com