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Thank you and Thank you Thank you, again, "Rainee", for the info on smoking prime rib - we'll give hickory a try (I already know how great hickory works with beef - from steaks, to hamburgers on the grille)... And thank you "Jennyema" for the neat link on brining. Aren't we glad we aren't...

Wet vs. Dry Wood Howdy, Beerco - I'm a relative newbie to smoking myself, but I don't think you need to worry about the small quantities of humidity that the water content of water-soaked wood chips would contribute. Which type of smoker do you use? I use a cylindrical "water smoker", which...

Let me recommend... ...stuffing the cavaties of Rock Cornish Hens with quartered limes, and roasting the bird-lettes breast-side down for at least 3/4 of their total cooking time - then flipping them breast-side up for the last portion of time. Remove the limes promptly, so they don't bitter...

Late for T'giving, but early for X-Mas... IThe following is clipped from another post under a similar topic; I've had such spectacular results from FIRST brining THEN roasting "upside-down" that I'd recommend the combination to anyone...just be sure you have a carving board with a...

Thank you for the replies...and the photos Re; Brining fowl: What are the leading /favorite theories on why brining works? It can't be osmosis, since that process tends to promote equal dilution on both sides of a water-permeable membrane; as a result, pure water would migrate from the side of...

Possible cause of "explosion" Can you describe how you had handled the roast before pan-searing it? I suspect that it was "wet" with either water, or natural juices (blood) - and that you may have had too deep a layer of oil? You may have experienced how violently water "pops" in hot oil...

I've just had my second spectacular result from brining the Thanksgiving turkey: Last year, the brined bird, stuffed with quartered oranges, and roasted upside-down for the first three-quarters of the time, was so juicy that the first slice of breast meat produced a gusher of juice that...