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Awesome thank you! I will definitely make this up!!

Hello K. That would be awesome if you would Please share the recipe! Yesterday I went to my local Italian Butcher and just got a 1lb of unseasoned sausage. I put in a skillet and add seasoning with some ,onion and garlic. I made dough last night that I’ll roll out and add the sausage, provolone...

Hello Tim. What an operation you got going on over there! Looks like you had a great time making up that sausage with your sons! I could use some since I am making up some Italian sausage bread tomorrow with my East Lamb.

Bayport is about 15min away. The bridges you are probably see is the bridges going over the bay to the Atlantic ocean side. Robert Moses and Jones beach are very close to Bayport. And then you have the beautiful fire island that is a short boat ride over the bay from Bayport. Lots of fun places...

Hello Joan. Got one in refrigerator hoping that this weekend coming up is going to be a good one. In my neck of the woods, the last few weekends have bin so nice.

Welcome! Surf around here. There are tons of recipes and ideas to help with you smoke! You will find a lot of info from all the great people on here! The next step is to get your hands on a WSM!

O ok. Gotcha! lol well I did have fun cooking on it though!

You are going to have fun with that! Last summer I got a chance to play with one. A good friend invited my wife and i to hang out on his boat. We brought a bunch of food and did some clamming off the boat. He broke out a Q and I cook away on it! I was going to buy one but end up with buy a...

Smoke on!! Welcome EJ.

Welcome fellow New Yorker

Good luck James!

Hello Chris I wanted to show you I still have the Vinyl cover, manual and cookbook from when I received my Genesis 2000. If anybody is interested, I will be more than happy to send pictures of whatever somebody would want or need from this!

Welcome Justin! Hope to share some smoke’s experiences with you!

Not that I care about the game. It just give me an excuse for putting my New Recteq 1100 to work. Chicken Wings, Pulled Chicken sliders, Rib Eye sliders, and some Smoke Cream Cheese and Smoked Almonds.

Hello LMichaels. I hope all is well! I have my own theory my friend. I have a recently bought a Recteq 1100 and I don’t feel comfortable leaving the pellets in the metal hopper for that reason. For some reason I feel when the temperature outside goes up and down from freezing to a warmer...

Welcome a fellow Vinnie From NY! You statement sound exactly like me. About cooking with charcoal and “enjoy the challenge, but mostly because the food makes people happy“. Might be a New York thing. Lol. You are going to find awesome people here willing to share The Good The Bad and The Ugly...

Here is one that I got off of this site from around 2004! I believe the members name was Larry. I haven’t brined in a long time now. But way back then I have used this one several years in a row! And it was and is great! This is the original brine recipe. I do remember taking the bird up to 165...

I have bin using this for several years now. I like to smoke chicken and then make some chicken soup. So I saw this and said that would be a great way to freeze the leftover soup. Well it works great.

Thank you Rick. I will definitely give this a shot one Day!!

I know you typed “no more low and slow briskets for you.” So do you or did you see any difference between the two ways in texture, taste smoke flavor...? I do just about everything you said with mine including the tallow. But not Hot and Fast. I have bin thinking about doing it this way for a...