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I guess I'll give it a try to see what happens!

Any thoughts on how it might go with salmon?

I cut a big lilac tree down this spring and wonder how the wood will do in the smoker? I did a quick search and see that others have asked this question, but no definitive answers yet.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JRPfeff: Where is Nabob, WI? I thought I had heard of every town in the land of cheese. Jim </div></BLOCKQUOTE> In between West Bend and Allenton...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Greenia: Sounds interesting! Ever try adding sugar, then the butter and then the hab to make a caramel? </div></BLOCKQUOTE> Yep. Skip the hab...

1/2 stick butter 1 habanero, seeded and cut into 2-3 pieces 3-4 ripe bananas, sliced lengthwise Ice cream Melt butter in frying pan. Add habanero and cook for about a minute. Add bananas. Cook on one side about 4-5 minutes until caramelized. Flip and do the same on the other side. Keep...

My family loves it. It is now the "treat meal" of choice in our household.

Let us know how that lamb turns out!

I agree with Paul. 6-8 unlit briqs at a time. Add a whole bunch and you know why it's call charcoal.

I used my ECB (El Cheapo Brinkman) about a half dozen times over the ten years I owned it. Made some pretty good turkey, but just couldn't stand to deal with the thing. Finally got a WSM 'cause my grill went to heck. Thought I could get an all-in-one device. Yep, great Q and not a bad grill...

I've done a couple of picnics. The first one I left the skin on. Not a mistake, but lost a lot of bark that way. Slow smoked pork skin is not a delicacy. Take the skin off before applying the rub. I have also found the picnic to be slightly drier and a different texture. The pulls into...

I really like Grandville's, especially the original spicy version. It's pretty thick and sweet, but very tasty.

Our local Walmart usually has it.

Finally decided to do a meatloaf on the WSM. Settled on the recipe Chris posted here, but had a bit less beef and a bit more pork. Read some posts and decided to cook at about 265, plus it fit into my schedule. Got everything on in fine time and thought I had the temp stabilized. Got a call...

Sugar in the raw. It works great in flan, too. A big box didn't cost that much (maybe $3?) and it's lasting a long time.

It's 5 degrees and headed for zero and I've got three chuck roasts (total of 11 lbs.) on the smoker. The only one up keeping me company is the Man in the Moon. I'm loving' it! Getting ready to provide the "barbecued beef" for the office Christmas potluck on Monday. Everyone is expecting...

A while back I had to prepare the post-meeting "snack" for a service organization I belong to. I WSM'd 2 chuck roast to the falling apart stage, shredded the meat, mixed with a can of commercial "Sloppy Joe" sauce. Ten guys ate six pounds of meat that night. A bunch asked me for the recipe...

Sometimes the foil lining can wick the water up and out of the pan into the fire. This can happen if you have to join two pieces of foil to line the inside pan bottom. I have also heard that water can get under the foil and cause problems. I have always line the inside of my pan with a single...

Reheat in foil in a 300 degree oven, maybe with a little added sauce. Try not to allow the ribs to cook a whole lot, unless they need it for some reason. I just did this for my daughter's birthday. The ribs are not as good as straight off the smoker, but they sure do get eaten up fast.

Sometimes I'll sprinkle the rack with a bit of turbinado sugar.