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Smoke Day in Kamsack, Saskatchewan Didn't do a huge cook but did 24 chicken thighs. Some for supper and the rest for an upcoming fishing trip. Great day weather wise and the chicken turned out great.

Well it has been a while but I am back on the forum. Had to contact Chris to get my username and password reset. Getting old does nothing for the memory. I am from Canada, getting ready to move from Manitoba to Saskatchewan in the fall. I have been studying the forum on the "mini" and will be...

How about if you hinged the top surface so it could be swung out of the way to assemble the center section? Just a thought.

In the area I am located, crab apple is just about the only apple trees available. I have been using it off and on for the past 5 or 6 years. It is great with chicken, in fact just had some bone-in, skin-on breasts for supper tonight. My wife and I just love what it does to the chicken.

Take the ground meat and spread it out on a pan and smoke it by itself, then assemble the rest of the ingredients. Then you can return it to the WSM and stir it every 1/2 hour. The shallower the pan you use, the more is exposed to the smoke at all times.

If you want more bark then why don't you butterfly the butt? This also shortens the cooking time and gives you a great smoke penetration.

As far as the sauce goes, why don't you put it out in various dishes and let people put their own on. Some may like the meat without sauce, I know I do.

Why not cut the 8.5 into 2 4.25 lb roast, then they will all take around the same time? No juggling.

Earl, I make a version of Buckboard Bacon, we c all it Hillbilly bacon. The same thing. What I do, with great success I might add, is apply a liberal coating on all sides and slip into a ziplock bag. Squeeze out most of the air and put into a pan in the fridge. Turn over once a day whenever you...

Bruce, we been makin "Hillbilly Bacon" up here in Canada for quite some time. The only difference is that we take the boneless butt and cut in half, the long way. You end up with 2 pieces about 2"thick by whatever the length of the roast. I find that the cure gets a chance to penetrate...

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2. Jim says to render the fat over the moose while cooking ... is that because the moose will dry out so fast in the smoker? So just let it drip on to the slab of moose on the lower grill? That is correct. The Butt will render its fat onto the moose roast and keep it moist and will add some...

Tom, the lack of salt in the rub should not have had any effect on the amount of "grease" you found at the end of the cook. The salt will only draw water based moisture from the meat, not the fat. The only way to remove the fat (grease) from the ribs during cooking is to cook longer. Myself I...

The 20-25 min/lb will work but you have to keeop the temp up between 300 and 325 F. Still best to use a thermometer and remove between 125 and 130 F. Hope everything works out.

For a first smoke I would suggest pork butt and chicken. They are both very forgiving and remember even if it turns out NOT up to your expectations, it just may possibly be the best "Q" your family has ever tasted. Leaving lots of room for improvement. good luck and let us know what and how...

I have cooked both moose and buffalo and because they are both extremely lean you must be careful not to overcook. With both meats, what I would do is the same as brisket. I would place moose/ buffalo on the lower rack and a big old pork butt above, to render its fat over the moose/buffalo. This...

A 10 lb prime rib AAA beef. This has become my "traditional" Christmas meal. Will also have cold turkey and ham for sides.

Troy, instead of puring boiling water into the bottom, why don't you invert the bottom and pour hot water to the outside. With the round bottom I would think this will work quite quickly and shouldn't be quite as messy. This is speaking from the Great White North where we deal with problems such...

Hi Jim, I've cooked very fat wild boar and did it in an offset pit. I cooked between 225 and 250 F for the entire cook. The fat rendered out real well and there were no complaints from the 110 people that ate it. It was for a Ducks Unlimited supper. Off of 65 lbs of meat I took about 3 gallons...

Here are a couple of definitions which I took from Epicurious.com. I hope this helps you out. glaze-- A thin, glossy coating for both hot and cold foods. A savory glaze might be a reduced meat stock or ASPIC, whereas a sweet glaze could be anything from melted jelly to a chocolate coating. An...