Recent content by Erik Anderson

For those interested in one of the ~$100 air lighters, consider one of these instead: $15 versus $99, and they work just as well. Hearing about the reliability issues with the Looftlighters, I'd say it's quite likely that this harbor freight cheapie will easily out-last it as well.

I've had that issue as well. To mitigate it, I've started using larger-than-necessary foodsaver bags, and ensuring that the meat stays in more or less a single thin layer in the bag - no thicker than .75" at any point. The frozen bits come into play when you have a large mass of food, and...

Hey Paul - Erik from Blaine here. Every Menards I've been to in the cities carries the green bag Royal Oak. It's sometimes a bit difficult to find - it's not always right by the rest of the grilling stuff. I agree, though, aside from RO and Cowboy (which I won't touch), it's difficult to find...

Well things went swimmingly with the pork butt cook last night. Somehow all the snow managed to stay about 10 miles south of us, so that wasn't an issue. It's been a while since I did a cold-weather cook, and I'd forgotten how much more fuel is consumed. I'd guess that I used about twice the...

So far so good! The snow has held off up until this point. I've smoked in the snow before, and usually it melts and evaporates (due to the *very* dry air) before it gets a chance to run down into the bowl. That's a good word of advice, though, Shawn. I'll surely keep an eye on it. The stoker's...

I was tasked with providing pulled pork for a work party tomorrow. I started 4 butts about two hours ago, and I'm glad I got 'em started when I did, cause it looks like snow will be arriving shortly. The NWS is predicting 4-7 inches for the Twin Cities area tonight. If we get 7, that'll make it...

Craig - I've used http://www.virtualweberbullet.com/salmon2.html this recipe/method from the above "Cooking Topics" section several times with *great* results. -Erik

Hah - that's funny. I have a Gen 1 CR-V as well :-) I'll be picking it up this afternoon, so it's good to know that it'll fit! Thanks!

Hey all - I'm in negotiations with a craigslist seller for a Performer. This is the one without the charcoal bin and no gas assist. Anyway - I'm trying to figure out if it'll fit in my vehicle. Would any of you performer owners be able to measure the height of your performer without the lid...

Hey Amir - I'm using v5RC1, and am having issues with the email logging. I've tried several different smtp servers, different destination email addresses, secure auth, etc, and have never been able to get an email to come through. Any clues? Thanks! -Erik

Hey all - lemme just throw another option in here. You don't actually *need* to introduce the complexity of the wireless bridge into this setup if you don't want to. I put together a homemade 50 ft extension cable to connect from my Stoker (which stays zip-tied to my network rack in the...

Hey Jacob - When you order, make sure you let them know you have a WSM, and they'll send along the appropriate adaptor to fit over the round weber vents. I've had the WSM/Stoker combo for about 9 months now and I *love* it. Enjoy! -Erik

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Thinking ahead for once I zip tied a golf umbrella to the deck railing for a nice canopy over the WSM. (a very classy move and I have pictures to prove it...) Worked like a...

I agree with Donny - there's not a whole lot different with smoking 3 butts as opposed to 1 or 2. I've cooked 6 at a time as well with no issues.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I brine for 60-90 min, usually about 90. Salmon (and other fish) do not need much more brine time than that. It will absorb well in that time...