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My father was a butcher and owned a neighborhood grocery store. He would often use a steel before cutting a large hunk of meat. He could use it not looking, and talking at the same time. I could never get the hang of it, even looking. He did have a sharpening service tho. They would come by and...

Dave, Welcome to the Forum. Glad the turkey was a success, and thanks for sharing the pictures.

Pat, I think turkey would be a good choice too. It isn't hard to do, and the breast doesn't take too long the day of the smoke. It just takes some advance planning to do the brine. It looks larger than it is tho, because the breast is covering so much bone. Mine made two large dinners, and I...

I had success with a crisp turkey breast skin, last Sunday. I apple brined a fresh bone in "3% basted" breast (the most natural I could find) for 36 hours. I patted the breast dry, and let it air dry in the fridge for 6 hours. I smeared butter on the skin, and added salt and pepper. No...

I'm going to agree with Keri here. A long time ago, we took our kids to a fall festival. They had recreated a lot of old time things. In one area, they were serving samples of hoe cakes that were being baked on a hoe, over a fire. They said that slaves used to do this in the fields. Steve M said...

I have a Polder remote that has a temperamental range also. I don't know if the transmitter has a built in "sending antenna" or if it possibly uses the braided wire of the probe to double as an antenna. But it seems like it works better if I have the probe wire stretched in a straight line from...

Will injecting a pork butt with salad dressing, change the amount of smoking time needed to reach 195??

I vote for the Minion Method. I always use it, except when shooting for a really hot smoke, like when doing a turkey, and I've never had a problem. It's been easier for me to control a cooler temperature, and you can start cooking sooner. I think using the Standard Method and waiting for all of...

Ken. Go to the top of this page and click either 'Shopping' or 'Home.' The links to the Amazon site are there. If you arrive at Amazon that way, anything you then buy from Amazon helps to support this site.

Jim, I'm close to doing my first pork butt for pulled pork, using the Mr. Brown recipe. I remembered in the past, you recommended Italian salad dressing for injecting. The place I bought my injector must have had 30 different bottles of commercial injection concoctions. Most seemed to be "one...

I assumed wild cherry trees produced cherries too, although maybe smaller. The package has a drawing of two cherries on it! Seems like a 'real' fruit tree would be better.

Steve, Good question. I don't know the answer, but I just found cherry chunks locally, at a place selling "Chigger Creek Products" and it is labelled "Wild Cherry."

I used the apple juice brine found here this past weekend, on a turkey breast. I brined for 24 hours, and it turned out great. ...BTW, I chilled the brine 12 hours before adding the breast.

Mike, No, I'm near Houston. I haven't looked at Sam's for flats, choice or otherwise, so I don't know if they normally carry them. But I hope they continue stocking the choice one's. I smoked a large whole choice brisket from a butcher shop a few months ago, and it turned out great. I still...

I was at Sam's a few days ago. They had both whole briskets and flats in the meat case. However, the whole ones were graded 'select' and the flats were graded 'choice.' I was in search of a non injected frozen turkey breast. No luck, and I also saw all of the fresh Tyson chicken was injected.

Excellent question. I would guess preburning the wood, would result in less smoke flavor. I've never done it, because it seems like a waste of good wood to me. But, I like bold flavors. Hoping some of the experts will post. I usually see some white smoke at the beginning of my smokes. But, I...

I'm also thinking the smoke flavor was more noticeable because of the smaller meat to bark ratio of baby backs, compared to a thick butt.

Mike, You don't want to see lots of smoke pouring out the top of your WSM. I'd stay with the amount of wood you've used for now. Next time, you may want to add a little more or maybe less, depending on your preference. Apple and cherry are milder than oak.

Doug, I really like the skin, so please post your results. I think you may be onto something here, especially if you let the birds dry out some in the refrigerator first.

Tony, Since the Weber cover isn't 100% waterproof, you could cover the whole thing with a large plastic trash bag. ....Sorry. I should have read more carefully. I thought you were talking about the WSM collecting water.