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I've only shipped smoked salmon once and it was half way 'round the world. I found a local seafood shop that ships their products, took my hot smoked salmon in and they packaged it up with dry ice or gel packs of some kind good for 72 hours. It made it to its destination no problem.

After making a mess the first few times using my Apex I now put it in a 9" x 13" pyrex dish and put the dish on a rubber mat to keep it from sliding around on the counter. A couple of those rubber mesh-type jar lid grippers work great. That set up makes clean-up easier.

I don't know what a spicy dog is, but here are two hot link recipes that I think are pretty good - Pappa Robert's Louisiana Hot Sausage 20lb pork 80/20 5lb beef chuck 5 tbs black pepper 5 tbs white pepper 7 tbs cayenne pepper 4 tbs gran garlic 10 tbs salt (non iod) 10 tbs paprika 2...

Went to Dixie's for lunch on Saturday (9/11/2010) with my brother. He's been talking about the place for years. I had a brisket sandwich. Brother had the same. A friend of his had the "420" sandwich - a hot link covered in pulled pork. The brisket was good, nice smoke ring. THe rice and beans...

Try just using the cherry. I have used oak a few times in the past and it created a lot of white smoke. The cherry I use quickly turns into the bluish wisps I'm looking for.

I have this Maverick grinder. Only complaint is the gear on the end of the motor shaft is plastic. If that one was metal and the gear on the end of the auger was plastic (it is, and replaceable - comes with an extra), then it would be no problem if it broke. The plastic replaceable one would be...

Yup, I go with the silicone type or a natural bristle brush.

Here's of photo of a forum member's WSM I saved. (now I can't remember who's. If you identify it, please claim it.) While I haven't BBQed in that much snow, yet, I BBQ year-round - rain, freezing temps, you name it, the BBQing must go on!

Annti P, those look like some kind of veterinarian tool for farm animals.

I alway put the probe in the breast, cook it to 160-165F and it's done.

If you're looking to do the Minion Method, you want a ring half to all the way full and about 12-14 lit in an indent on top. If you put a full chimney of lit on top the temps will get away from you.

Reading some of the reviews is kinda scary, from a BBQers perspective. (Of course, after posting my comments I'm hoping no one on this forum uses one and swears by it!)

Well not exactly. It gets to red hot and it turns down pretty low, but I've never put a therm to it. It'll keep my full-size freezer-smoker at anything from 80 F - 160 F.

Interesting recipe Jim. I hadn't noticed it before, but I do remember watching a show about BBQ joints and seeing the Rendezvous and the pitmaster commenting that it took 90 minutes. Course I shrugged that off as "Impossible. No way that's BBQ!" But, hey, "whaddo I know"? Or as some...

I received one of those BBQ fork/thermometers, like this one, as a gift when I first began BBQing. I've never even opened the package. Matter of fact, I don't even know if it's still in the cupboard. If I'm lucky, my X took it when she left!

All metal was hard to find for me. The dial and the feet tend to be plastic. For my homemade smoker (old converted freezer) I bought this one. It works pretty well. You can find it at a better price somewhere other than SausageMaker. It's mostly metal.

Two racks of ribs in 90 minutes, wow! Mine take upwards of 5 hours. As for reusing briquettes, I do similar to Don's method. Works just fine.

What do I know about ABTs? They are delicious! Only thing I think I know about jalapenos is, there seems to be a hybrid that isn't as hot as what jalapenos used to be. It started to appear on the scene as the jalapeno "poppers" became popular restaurant fare. I notice that if I buy jalapenos...

Hope the butt cook is going well. It's a little late for this advice, but if you're using water in the pan, make sure it doesn't run dry. That'll cause a temp spike.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Reyes: I'm cheap and made sheaths with card board. John </div></BLOCKQUOTE> Ain't cheap great! I did the same thing.