snowangel

Marlene, you need a WSM. NEED one.

Lucky, don't let any of this daunt you. Keep this and the virtual weber bullet windows open as you get going. Smoking meat is unbelievably gratifying. The process. The results. The oohs and ahs. The leftovers. You'll feel like a pro. It was just about a year ago that I fumbled my way through my first attempt, and thanks to the resources at hand (or keyboard), the results were absolutely spectacular. You have the advantage of the wsm, which makes temp control much easier than that with a kettle. Smoke away! Photo documentation is required, you know!

Smoking is for women. I think Linda would agree! When I'm ready to fire up the smoker, my husband rolls his eyes. But, he loves the results, and that slightly smokey smell he falls to sleep next to.

I also use the Minion method for the kettle when I'm smoking. On the kettle, I prefer wood chunks, not chips, and I note that on the site fifi linked to, they talk about chunks and burying them when you use the Minion method. Visit that site.

I don't think I've ever thought about this. I usually grill them right out of the fridge. So, sounds like you have to grill burgers again fairly soon so you can post some photos! As soon as it quits raining, burgers are on our menu. I'm still pondering meat loaf and will probably be asking a mess of questions.

One further thought. Move the door into the kitchen closer to the pantry end of the kitchen.

I've never tried pulling and fridging and then doing it again the next day. We really need an experienced Smokey Mountain person to chime in. I'm a Kettle woman, myself. But, as I recall, one of the things about the WSM is that it doesn't require constant attendance. In fact, I seem to recall that fifi loads hers up and leaves it overnight. Fifi, where are you...

If they'll fit on the wsm whole, leave them whole. As we've discussed over on the Behold My Butt topic, since the meat quits absorbing the smoke at about 140, it's important to put them on as cold as possible. When get ready to light my kettle, I actually put my meat in the freezer. Starting them in the oven could potentially not allow them to smoke, but just cook on the wsm. Timing. I have no experience with the wsm, but if you are worried about time, smoke them the day before, wrap tightly in foil and gently reheat in a low oven on Sunday. Try and see if they'll both fit whole on the wsm. If not, cut them in half. If they do, and if there is extra space, tuck in some chicken thighs or a small butt. It takes the same amount of wood and no longer to smoke a full grill or wsm than one that is just partially full. And, I figure, I'm hard pressed to have too much smoked meat. That stuff is, in fifi's words "pantry gold." Edited to add: the last brisket I did was 18 some pounds. Yes, a single brisket.

A friend who has worked in an oncology ward just happened to call, and I asked her this question. Her comment was that there are no blanket statements about chemo. Most chemo treatments are a "cocktail" of a variety of different drugs, and these patients are often on other meds as well, so you need to check with the doctor before automatically excluding or including food. She also added that if your doctor has said "no food restrictions," he/she has probably included all meds in the evaluation, but do double check again.

Look for further than AlexP's recipe for White Gazpacho in RecipeGullet!

Take along a coule of kitchen towels and wrap the wrapped McMuffins in towels and they will stay warmer.

I agree about cilantro bolting. And, with the idea of staggering plantings. As the summer heats up, I've also learned to plant it in an amongst other plants so it is more shaded. It's not weeds between my tomato plants, but cilantro!

Type "beef cuts" into Google and you will get lots of sites. The chuck is the shoulder.

hey marlene - think these would work with buffalo? got some good canadian buffalo in the freezer ← I think it would work great with buffalo, which is often too dry to make a really great burger.

No, Linda, this is exactly the topic for mentioning this! I don't know about these, and the recipe isn't in the one Hazan book I own, so it's off to the library I go tomorrow!

I'm having a memory. My Brother in Law. Three kids (ages 4, 8 and 8, all girls), San Fran to New York. Stupid or brave? It was the car trouble in rural Iowa that tried him. They all survived and said Vegas looks much better at night than during the day.

If you search for food processors on the cooking thread, there are a bunch of topics. But, I'm feeling a bit too lazy right now to link to all of them. I had a Cuiz from about 1976 that finally got a warrior's burial after the thing sparked, started smoking and actually sprouted a flame. I replaced it with the KA. Two reasons. Kohl's had them on way, way discounted sale, and they came with a big rebate. Second reason. That little bowl. I have a tiny kitchen in this house, and eliminating yet another appliance was appealing. I think I use the little bowl more often than the big bowl.

I'm with Brooks on beef. I also want to add a link to a particular question asked during Q & A with Danny Meyer of Blue Smoke where he discusses his Burger Meat Mixture.

Mine are all of 6" high!

I'm thinking of any type of burgers or meatload. Remember the Perlow's Larb Balls Two Ways? No reason a person couldn't do a larb burger...

I would think that a person could do both, and compare! Now that I think about it, I might not have to heat up the kitchen with the oven, but experiment with gilling a meatloaf.

Daniel, more about the breading, please!

Either stick the damned thing in the freezer or apply heat to get the plastic part to contract or expand? (yes, lame idea, but better than duct tape)

Shoot. All I asked for for our anniversary (yesterday, evening spent at a home improvement joint) was lawn edging and a power nailer that will work with our compressor. Next year is the 25th. My request will be submitted tomorrow night!

Why not smoke the ribs? I am anxiously awaiting the blow by blow of bacon smoking. I think learning to smoke bacon may be in my future...