Recent content by Ben Leyhew

I just received the Maverick ET-732. The probes are too short (as compared to BBQ Guru or a Polder dual probe thermometer), they don't fit in the Guru eyelets (since the crimped flanges are too big), the controls are much more complicated than either the Guru or Polder, and I am only getting...

The skin was perfect right after I pulled it. However, due to my schedule I foiled it in a cooler for a few hours. At that point, it got soft from the rest period and I tossed it as I carved the bird. I don't eat the skin anyway. Anything above 325 and a light coat of oil should keep that skin...

I did the apple brine for 24 hours. Lit two full chimneys of kingsford and also had some unlit in the charcoal ring. We had some thunderstorms early Easter morning--rainy and windy early, but gorgeous by sunrise. I cooked this hog at 400 for 3 hours on my 22.5 until the breast meat hit 165...

You don't have to air dry your bird overnight. I have done it both ways with little difference. In my experience, the temperature plays a much higher role in skin texture. The butter or oil does help crisp the skin though. I cooked this bird yesterday at 300 lid temp for 2 hours. Pulled at 175...

Hog Heaven The white barbecue sauce is excellent on smoked turkey and chicken.

This place was featured on Man vs. Food. Great pulled pork burrito's, mac and cheese, and sweet tea. Didn't have room for the banana pudding. Sweet P's

Jack's Bar-B-Qque This place was featured on Triple D.

I have had my DigiQ DX and 10 CFM fan on my 18.5 WSM for over a year. Lately, I have noticed excessive ash on my cooks--this has been happening on both high heat cooks (turkey and chicken) as well as low heat cooks (boston butts, etc.). Currently I have my fan closed down to about 10-15%. Has...

The DigiQ DX is very reasonable. www.thebbqguru.com

WSM 18.5 $279.99 DigiDx $179.99 Pit Viper Fan $59.00 Pit Probe $14.99 Polder Dual Probe Temp $35.99 WSM Smoking Jacket $89.00 Smoke Chips (1 bag) $5.00 Smoke Chunks (1bag) $8.00 Weber Gloves $15.00 Kingsford Charcoal...

I was very disappointed in the new Pit Masters format. As the other posts mentioned, it has turned into more of a reality competiton rather than an actual barbecue comp. One of the most redeeming points of the previous Pit Masters season was the week by week competitions. In this format, you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: How did you cook so quick at just 250? </div></BLOCKQUOTE> It was in the 250 range on the lid (which was probably closer to 275). No...

Here is a pic of our chicken thigh smoke. We did three separate recipes: one was a ginger honey glaze, the other was teriyaki/sprite mixture, and the third was just salt and pepper. We were trying to nail down which recipe tasted the best. Sorry for the image quality--these were from the BB...

The DigiQ works properly when you use both the Pit Probe and the food probe in tandem. Stick the food probe in your meat and hook the alligator clip for the pit probe to the end of the food probe. The nearer the meat the better. Set your temps on the pit and for the meat and let the DigiQ do the...

I hsve sn ATC so I am not concerned about maintaining a low temp. I really want to hear from someone who has actually cooked babybacks at such a low temp and how they turned out. I have only cooked at 225 or above on the ribs, but was curious to see if it produced any different results.