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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: Seal it in a small amount of water and freeze it now and smoke it another time when you have that time. </div></BLOCKQUOTE>Well, now that my...

I just got stuck big time behind the 8 Ball and I have to come through. My bro-in-law shows up this morning with a single 8# trout and wants me to smoke it! I've never done fish and I have to leave this afternoon to travel 100 miles to officiate a football game. I won't be home until well...

I have the new WSM with the built in therm. I was kind of stuck in a rock and a hard place since I was going for a long bike ride Sunday morning. I wanted to start early enough Saturday night that I could fix any trouble but it meant that it might be finishing in the middle of my ride, and it...

As time went on, I didn't want to open the lid so I just watched the therm on the lid. All was good and was some of the best Mr Brown I'd ever done. Sure beats the All In One ECB.

I'm doing my first smoke and I'm almost 2.5 hrs into it. I have an oven therm on the grate and it says 250 while my lid therm is at 215, a diff of 35 degrees. Which one should I go by?

Sounds like a hoot and sums up what life should be all about.

As a former beer homebrewer and occasional wine brewer I am very interested in trying to make this. However, I'm confused a bit so please help me. Joe Garrett's photo above shows sections of whole peel and most others say just to zest the fruit peels with a grater or vegetable peeler. Either...