Recent content by Pete D.

Jim, when you make pulled pork or chicken, do you shred it first and then seal and freeze it, or do you seal and freeze the whole big hunk of meat and then shred it after thawing?

I’ve never had or used a vacuum sealer before, so I don’t know the benefits to having one or what to do with it if I did have one. My wife doesn’t particularly like smoked food (or meat, really), so I have to eat everything right away before it goes bad. Needless to say, smoking a brisket is...

My wife and I don't purchase enough stuff to justify a membership in a place like Costco, but I keep hearing about people who buy superior cuts of meat there. Is the quality that much better at one of these stores vs a regular grocery store? Thanks Pete

18.5" older style WSM. I think I bought it around 2004. The latch is pretty minimal in the first place, but now with the gasket in place, I can't shut the door tight enough to latch it. Do I have any options besides buying a new door? I'm having some friends over this weekend for ribs, and I...

I've been eating leftovers all week. I can guarantee you that there is no smoke flavor!

Thanks everyone—you guys are great! Like I said, I use the Memphis Dust recipe, though I took the salt out and salt the ribs separately. That way I can add more rub on and not have to worry about oversalting. For some reason, I didn't put more rub on after removing from the foil. There was a...

The ones I cook, that is. They have absolutely no flavor other than the flavor of pork. Texture was good—moist, juicy—but no flavor. Here's what I did: 1) Removed membrane and applied Memphis Dust rub. Back in the fridge for about an hour. 2) Built fire in 18" WSM and tossed 6-7 small chunks...

Don't cook, just enjoy the music

Last year, I discover Johnny Trigg's method of squeezing some Parkay on his ribs before foiling. Some of you mentioned on another thread that you prefer real butter. How many of you use butter or Parkay before foiling? Of those of you who use real butter, how do you apply it— place several...

In addition to taste, what butter or Parkay does is create a glaze. I don't use a sauce, but if I foil with Parkay, Tiger Sauce, and brown sugar, I get a real nice glaze that is not greasy at all. This would be similar to when chefs add butter at the last minute to their sauces—it gives them a...

Original poster here — I probably should have mentioned that I typically mix up my own rub mixture. That's easier than trying to find something in my local grocery store besides Famous Daves rub. I've been using the Memphis Dust recipe, but Kevin K. had a recipe on another thread that a lot of...

What is your go-to rub for spare ribs - the one you might use when you're having your new in-laws over and you want to make sure that you are cooking your very best ribs? Thanks, Pete

Today was my first Smoke Day cookout. Usually, my family and friends leaves town for the holiday weekend, but this year, I sent out invitations before last Christmas (really). Here's a picture of the ribs I cooked, and if you look closely, you can see some ABTs on the lower rack: This was the...

Does anyone take the burner off and soak it in anything. I've been meaning to give my Q and good spring cleaning because my burner holes are pretty clogged.

I'm going to be doing my first cold weather cookout in a couple of weeks. I'm guessing the temperature will be around 25 degrees. I know about blocking the wind and using a bit more charcoal, but is there anything else I need to worry about? If I get the temps to where I want them, will the...