Recent content by Luke and Bethany

Fascinating... now I'll definitely have to do it. I can't wait!

As my wife and I were having our annual Irish American St. Patrick's Day supper of corned beef, cabbage, potatoes, onions, soda bread, and Guinness... an interesting question came up. What would the taste be like if you smoked a corned beef brisket, and which would be better for smoking? We...

I don't know if it's too late or not, but I would let it get to about 185 and then foil. It'll keep cooking for a bit after you wrap it, and I would think as long as you wrap it tight and stick it in a cooler with some hot towels or something it'll be fine to let rest for a couple of hours.

I wouldn't smoke with olive wood - to me it seems like it would be oily. As far as research says it's a hardwood, so maybe it wasn't cured as well as it should have been before smoking. Even hickory and fruitwoods can give bitter taste to foods if they're still green. Aside from that, I would...

Seems fairly normal to me for cooking in that temperature. Then again in Kentucky weather the only normal thing is it's completely abnormal and unpredictable. I've gone to bed in 60 degree weather and woke up with 2 inches of snow outside...

Here's something that may amuse you. When we do butts, we usually just salt and pepper them, but we don't want to use regular "shaker" black pepper. We take our old throw-away pepper grinder, take the top off, crank the little screw down on the bottom of it to give it a medium grind, and...

My wife and I did pork butt on 3 separate occasions on our CharBroil grill before we bought a smoker. The smoker is absolutely a no-brainer after you've smoked on a grill. We didn't know about specific temperatures, venting, the amount of wood to use, nothin'. We tried to keep a medium...

I honestly don't have any experience with ham, and I'm assuming that Kevin will probably have some very valuable input; but it seems to me that if the ham has decent fat content it would be perfectly fine to leave it uncovered. I think especially since it's been brined and wet-cured that it...

You know the sound that Homer Simpson makes right after he says, "Mmm, doughnuts..."? Right when he starts drooling? That's what I just did, unconsciously. Then I laughed at myself. Then I got hungry. Thank you for the pics... I'm really going to have to try this whole going to Alaska thing.

We bought 2 Brinkmann smokers before buying the Weber. The first was a box-like smoker and the door wouldn't even shut all the way. When we finally did get it to shut, the lever stuck in place and it was all we could do to get the door open again. The walls were way too thin to hold any sort...

Phil, do you guys generally welcome Americans over there for Christmas dinner ? I'll probably be fixing some wings and pulled pork for various get-togethers, and this being the first year of the WSM for us I would like to do a turkey or ham. If nothing else, I want to do whole chickens...

I'd also go with the 22.5" diameter, midsection handles, better fitting door, and lid thermometer. That's really about it.

All that food looks great! The chicken wings especially look good for some reason...

I agree, thanks a bunch!

I don't know what a compressor runs, but unless the fridge is fairly new (within the last 1-7 years) in my opinion, you would be better off to get a newer, more energy-efficient fridge that will save money in the long run. If you're interested, you can give me what you're looking for more...