Dinner tonight

“Well, I had them directly over the drip pan with the mixture you specified but I think I had the heat too high because I had to keep refilling the drip pan and the meat dried out just a bit around the edges. Next time--much lower heat!”

“Birch uses a charcoal smoker though. We found one at the bargain price of $40. I think it's easier because the meat isn't so close to the heat. I was sceptical about how often it would be used when we bought it but it really does get used pretty often.”

“Yeah Sassafras, that's what I decided to get. I've been considering it for awhile but I made up my mind last night!”

“skully you won't be sorry. I love my smoker. I've never tasted anything off that smoker and said "Yuck". Everything I've tried has been good.

I like to smoke ribs, then put them on the grill to cook some sauce onto them. Best of both worlds!”

“Yes - It sounds like the heat was too high.

My electric water smoker has the element below the water pan. The pan holds a gallon of water. I put soaked coals next to the heating element. The nice thing about the electric one is that you don't have to tend it at all.

I like my Weber BBQ's because of the charcoal flavor and I am used to them.”

“Yeah, I prefer that bbq flavor also. I think a larger pan for the water mixture next time would be a good idea.”

“I've never slow cooked on my Weber.About how many coals do you start out with?Using the hand over the coals method how long can you hold your hand there? Tonites dinner:15 bean soup. I use ham steak and just follow the bags cooking directions. Takes a couple of hours on the stove. I don't use the pack of bacon flavor. Don't know if they use MSG or not.”

“I use a Weber Kettle to smoke meats also - the trick for me is to control the air flow, which helps to control the heat. The kettle needs to seal up good so I can use the air vents to adjust the air flow. More air means more heat, etc.

I love to smoke ribs and pork - have fun everyone.”

“jvz - I fill up one of those starter chimneys half way with charcoal for slow cooking (4 hrs) and all the way for fast cooking (2 hrs). I will add about 8 coals after an hour and that about does it. I always have the vents full open with the lid vent opposite the coals.

Also, I use hot water in the drip pan to start. That uses up less heat from the coals to heat up the water.”

“Thanks Phil. I'll have to try that out next wknd. Unfortunatly I'm off to Las Vegas today so I can't try it this wknd. 8)”

“Red beans and rice, smothered deer steaks, (beaten out real thin, some salt and pepper to taste, flowered, cooked till golden brown, placed in a sause pan that has a lid, pour 1 can of cream of mushroom, or cream of celery soup into the skillet and one can of water and boil to make a thin gravey, pour that over the stakes and cover with the lid and pop it into the oven preheated to 375 for 30 to 45 minutes, depending on your oven) and some brown and serve rolls and you`re good to go:)

Well,.. that is what I`m having tonight, poor boys and poor ways,.. you gotta try it, it works great on those minute stakes, chicken, or porkchops, but deer meat will never be the same after you try it like that:)”