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An article in the Dining and Wine section of the New York Times (by Peter Meehan/07 March 2007) discusses some good BBQ restaurants in NYC. In one part of this article, the author mentions a dish referred to as "Slow Chickens" in one of the restaurants, and he quotes the owner as saying “Slow...

Thanks a lot for the input. When I make these, I'll post the results.

I'm thinking about smoking a bunch of chicken thighs that I'm planning to pulse in a food processor after they are done to see if they'll add extra (smokey) flavor to a recipe for chicken sausage patties that I have just seen. I'm not certain if I'd be better off using boneless or bone-in...

Thanks Jim and Alan. I guess that grilling red bell peppers is the way to go.

I'm interested in identifying vegetables (and relevant recipes) which lend themselves to smoking. While I'm aware that jalapeno and other hot peppers are frequently smoked, I'm currently curious about red bell peppers. I'd appreciate any insights and leads to smoked veggie recipes which may be...

Many thanks for this information. Clearly there's still lots for me to learn, and just as clearly, this is just the place to do it. Thanks.

I recently smoked a great salmon recipe from this site which involved curing the salmon with a brown sugar/salt (plus other ingredients) rub. I really liked the simplicity of this approach. Now I'm wondering if I might be able use a (perhaps slightly modified) version of this brown sugar rub...

Just wanted to post a note of thanks to Jim Minion and Jack Rogers for sharing the recipe for the Brown Sugar Cured Salmon which Rick Soli put me on to in this site. While I couldn't afford the King Salmon at $16 per pound here, the recipe was fabulous with some Icelandic salmon ($11 per...

Thanks to you all! I think I'm "good to go" now. I appreciate the help.

I'm planning to smoke some fish (probably salmon or trout) this weekend, and a number of the recipes I've looked at call for temps in the 145-160 degree range. I'm used to smoking at the 200-250 degree zone, and have never gone below that range. I'm wondering if I should use less charcoal, or...

Doug - I noted the link you included to "Stogie's Method" in this discussion, and printed Stogie's directions off and followed them to a "t" last night for the first time. WOW!!! Definitely the best ribs I've ever put in front of my family. They were delicious!! I gave Stogie all the credit...

Greetings - I've been smoking boneless/skinless turkey breasts on my WSM for months now (usually 2.2-2.5 lbs; both on the top rack). I know that many if not most on this site would recommend that I brine them, but I haven't done this yet (somewhat wary of the extra salt, as I'm keeping an...

Steve - Glad to hear that this leg of lamb turned out so well. Thanks a lot for including the details on the "mash," which I plan to try out myself as soon as possible. I'll marinate it for a longer period, as you suggest. Thanks again.

Just a quick message to notify one and all that Spyro A. and Jim M. are now firmly ensconced in my Pantheon of smoking greats! Yesterday, for the first time, I prepared the "Meligana Salata" recipe forwarded by Spyro A. recently (currently residing in the "Appetizers, side dishes etc.)" portion...

Jim - Just wondering....when you smoke the garlic, I'm assuming that it's splashed with the olive oil and then wrapped in aluminum foil. Should I seal it up tightly for the whole time, or leave it open for all/part of the time? Thanks.

Jim - Many thanks for the link to the page with the info on smoking veggies. I have it printed out and will use it as a guide from now on. It'll be a great help to me; I appreciate it very much. Thanks a lot. Spyro - Wow, all that I can say is that I'm glad it's Friday, as I intend to try...

I'm interested in trying to smoke some veggies such as eggplant and bell peppers, and other vegetables which may yield good results. I'd appreciate any commentary related to this which might give me some guidelines, techniques, and/or ideas concerning which vegetables seem best suited to the...

Thanks to you all. Got it; turkey on the bottom. So shall it be. If I do decide to go ahead with the foil, I'll moderate the time in the foil as you suggest Jeff. So far, I've tried two different marinades for the turkey breasts (one overnight), and the other on for a couple of hours before I...

I realize that this question has been asked on this site before, but I cannot remember, nor find, the answer. Can I smoke two large boneless turkey breasts and two slabs of babybacks at the same time? I think (but am not certain) that I can do this, but am uncertain which should go on the top...

Norm - Thanks for your advice, which is most appreciated here. I'll work on my pronunciation of your translation of "brisket," and I'll go armed with additional charts etc. on my next foray. One definite change I'll make is to get to the butcher's shop during a period when he's not busy...