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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 glenn fleming: sup folks: not been doing much this fall cuse of work, but next weekend gonna bite the bullet and do 2 waygu briskets for a work party...

Thanks Rick, yeah when I got started this was one of the sites I posted to. Just looked at my join date here, October 2000. Wow. Hope to see you out on the trail this year Chris

Bought it from a local place for 299. Bet it sat in stock for awhile.

I used to cook on WSMs all the time. 1st cook in 4-5 years on a WSM... AWESOME ribs

Thats the problem in your first link. Thanks for the suggestion on the mod. Chris

Brand new WSM 22. Seems like the charcoal grate is blocking my ability to adjust the bottom vents. Did I put together wrong or is there a mod to address? Any other must have mods for the 22? Sorry if this is already posted somewhere I poked around by didnt see anything Chris I-Que

I like the bamboo skewer rolled rib for increasing capacity. Pretty sure i saw someone post on doing 14 racks. 4 as a base with three stacked on top like a pyramid on both grates. Chris

Brian - i wouldnt cut back on the amount of FAB used but I would dillute it more. Consider at least 3 parts water (or apple juice) to 1 part FAB. The pork looks tasty, nice job, Chris <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Brian L.: I...

Chris - Most of what I have been reading on this topic is people that are using sand instead of water. Not instead of an empty pan. The sand works just as effectively as a heat sink and if you cover sand with foil the clean-up is easy. Only done once, so I'll leave it at that... chris

Mike - we often get the heck out of town on Marathon Monday. It can be crazy. I'm sure a pulled pork sandwich stand would do great though with all the out-of-shape spectators _watching_ those runners. Oh, one more thing on the 2 turkeys at once, it's a good idea to rotate the the birds...

I think it is worth it to find a non-self-basting turkey and to brine it with the honey brine listed in the Let's Cook section. chris

I've done 2 12-14 lbs turkeys at the same time without a problem. There will be no cross-contamination issues if the turkeys are brought up to the correct internal temp. chris

Stogie- what kind of flavors do you think are in that MIM-style injection. I've tried light brines for injection which has worked pretty good for moistness, but would be interested flavor boosters. thanks chris

The other problem is your going to get a pan full of grease that is going to burn. Burning pork grease won't do good things to your Q's flavor. The water dillutes the drippings and obviously doesn't burn. ChrisH

imho, cooking tuna to 160 will always give you a tough dry fish. No matter how you cook it. 160 is too well done. Tuna is better suited to searing on a hot grill to Rare temp. Med-rare at the most. If you like your fish cooked through pick just about anything except tuna. Try grilling to...

Steve- You need to soak the sucker in cold water for ideally 24 hours. Minimum of 4 hours with a couple of water changes. Its going to be too salty if you don't give it a good soak. I then rub with Pepper , Garlic Powder and a touch of cumin and coriander. In the past I've smoked with a...

I became convinced on the merits of kingsford this past weekend. I cooked two pork shoulders for about 14 hours and I barely had to touch my WSM. I filled the ring with Kingsford but lit a full chimney of lump. Using lump as a starter worked great as it gets hot quick and burns hot. I poured...

I agree cooking chicken at close to 300* does acheive better skin. Crisping though over direct heat needs to be slow and LOW. Unless you like black char. Another thing that I have done is to remove the water pan for the last 30-60m. ChrisH

I do two things to get the skin right (I don't score the skin). 1. I put a pool of BBQ sauce in the bottom of a packet of heavy duty foil and wrap my thighs. If my cook time is 4 hours, I wrap for the last 1/2 - 1 hour. This tenderizes the skin. 2. I get a _very_ low fire going on my kettle...

Well my last two brisket flat attempts have been about good enough for the chili pot and not much else. One word: DRY. Last weekend I layered a pound of bacon on top as the brisket had very little fat cap. This weekend a bought a $5 picnic pork shoulder and positioned it on the top rack to...