Recent content by Dudley Rose

I've used a Guru with Wicked Good lump for three years and consistently have charcoal left after brisket or butts. Dudley

Started with K, but moved to Wicked Good Weekend Warrior lump. It's available by the pallet in NE. I've always found it great--long burning, clean, etc. I've used Nature's Own, but it's expensive around here. I do us Cowboy for high heat grilling, such as steaks, but otherwise I stay away...

I got it from the Guru support people when I inquired about the degradation of the silver cover on the older one. I'm not sure that being "UV Resistant" was really the fix for the jacket. Mine has never been exposed to direct sunlight and rarely to the open sky. Where did you get this info...

I have two of them, one original design, which wasn't as good (delaminates, etc. because it's not UV resistant) and the newer model, which is much better. I use it all the time with a Guru. I think uit reduces fuel consumption even when there isn't wind or cold. I would not work without it.

Rick, I've founf the Zojirushi just about unbeatable for all kinds of dough. You won't need to worry about the paddles leaving voids if you are using the machine only to knead the dough. I hardly ever bake anything in it, but I knead everything in it, and I wouldn't live without it. Hope...

I used to spray them with apple juice, but I honestly think I am getting better results without opening the smoker except at the very end to test for doneness.

Very nice!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike H.: I would like to just buy one unit that does both. </div></BLOCKQUOTE> Either of the grinders mentioned above look good. A lot of people who...

I think the Pitminder is an excellent unit. Be aware, though, that the temp on the dial may not perfectly match the temp measured by a thermometer. But it's very easy to adjust for it. A couple of remote thermometers, like the Nu-Temp 701 can help you figure out the adjustment, and can also...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer: All out of TX BBQ brisket rub and am doing a Chuck Roll Sunday. Was thinking about using the Southern Soccur rub. How do you think that...

It does sound like something is awry, but it might be worth trying it in the oven.

Too long w/ the rub and/or hickory will get you.

One thing that many of us with Pitminders have found is that the dial setting doesn't reflect the actual temperature. It's very accurate, but it often requires an offset. For example, if you set it at 225, the temp may actually settle at 250 or 210 or some other temperature. If you have a...

Is it possible you saw something like the first mod picture, simply turning a second top grate over and turning it 90 degrees so that the handles form the spacers?

Right. If it's got an 8% solution, you should not brine it. Good luck!