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Very nice looking meal! I will need to try my hand at the mashed potato balls. -Stephen

Welcome to SMF mrHarp. A lot of great advice on the site and folks willing to help out! Enjoy the flat. -Stephen

Good looking food! I purchased my WSM 22" last month and have enjoyed smoking on it. Great investment! -Stephen

I will second what Al mentioned. Depends on what is being smoked and that is what I will use as my binder. Just recently I have tried worcestershire on my meats. Stephen

Thank you Al. You read my mind as that will be my next smoke either this weekend or early next week with making pastrami!

Thank you very much!

Hope everyone had a nice St. Patrick's Day filled with a lot of food and adult beverages! This year I decided to make corned beef from start to finish instead of purchasing a the pre-seasoned brisket from my local grocery store. I purchased a 14 lb. packer from Costco and after trimming the...

Those look good. Nice work! Stephen

Let's go Cubbies! Just happy that they season will start on-time and be able to catch a game in Arizona. Stephen

What a great looking meal! -Stephen

I usually smoke at 225 for an hour or two until it is to 145 or so. If I have enough time, I like to make a brine for it using water, maple syrup, brown sugar, salt and a little orange zest. Let the salmon sit for a few hour before putting it on the smoker and add a touch of maple syrup when...

Looks good! Nice work on the bacon.

Thank you very much everyone! With all the positive comments on SMF about the WSM and then reading more about it online, I felt it was a great rig to purchase. It has not let me down after one cook. Very excited to get my next cook in. The one area I will need to dive a little more into is...

Evening all, First time posting in quite some time and decided tonight would be the night to post my first "food picture ( I take a lot from what I smoke, but have never posted)," from what I had smoked for our Sunday dinner. For the past seven years I have smoked on my MasterBuilt Electric...

I smoke at 225 on my MB with a 13lb turkey and that usually takes 7.5 hours. Drip pan below to catch everything and I do not put water in it. Regarding your question on the water pan, it keeps meats moist (creating humidity) by stabilizing the internal smoker temp, but with a turkey or chicken...

Good looking bird!

Welcome from Arizona! As a newbie myself, a lot of helpful smokers to answer your questions. Thank you for your service.

No, I am only joking Chickenwings. Very popular even though it is somewhat away from everything, worth the drive. The meats are fresh and the staff is helpful. I am sure you are ready to head south to the warm weather!

Shhhh Chickenwings, don't spread the word about The Pork Shop! Kidding, great place that has a nice selection of meats along with samples. The Green Chili burritos are excellent and I'm usually taking a couple home! I'm down in the southeast part of the valley.

If I do wrap, I end up using foil so I can save some of the juice.