Recent content by Randy Parr

You might want to use only half WW flour and the other half AP. Not sure what else to do. You can go onto the community at King Arthur and post the question, I'm sure you'll get an answer there. Got my dough in the proofer as we speak....

the back half of the animal, along with any animals that were shown to have disease or defect...are sold to the general market where it is considered acceptable by the USDA.

A lot of changes going on this year. No ribfest for the first time in 8 years...Mom is battling lung cancer and we just can't anticipate if a day will be good or a disaster...so this year it's a wash. For various reasons I chose to embrace my Jewish heritage and become Orthodox and start eating...

Ya see, this is what happens when I only post once a year...the news about the 22 incher past by my ribfest last year and I am just now finding out about it. I have read most of the posts about the differences and even though the big event for the year is over, I'll probably get it before the...

It has been seven years since I first visited this site in preparation for a party for one of my nurses leaving for higher education...it was the summer soltice then and seven years later it returns. The crowd remains about 50 people and two smokers tend to be enough since we added hamburgers...

I have used rosemary wood with both good and bad results. First time I used about 5 bunches of the dried wood branches with the herb still attached...too much of a good thing. I also think the combo with fruit wood wasn't a good match. The second time I used one bunch only with hickory and...

Justin, Even as far north as NY, I find the summer months too warm to get away all night without refilling the water pan. I agree that the Maverick helps although several times it lost capture during the night, thankfully I sleep so light worrying about the raccoons getting near it that I woke...

Well tomorrow will be our fifth annual Ribfest...a party I give to my nurses each year. I came here first for guidance on smoking ribs and the like. Chris's topics and techniques made me look like a pro on my very first try. The Ribfest has grown every year now, had to get a second smoker on...

I wouldn't allow a chemical from an oven cleaner or anything like it to come in contact with my WSM...I wouldn't chance the chemicals interfering with the flavor no matter how hard I washed it afterwards. I rinse both of mine with a hose maybe once a year. I put my racks and water pan on the...

Well, after 20 hours on the smoker, the shoulders came out great. I'll order a new probe...figure when it broke it just wouldnt register...never thought I'd see these crazy numbers. I've had these probes for 3 years now...time for a new set. Thanks for the info

Anyone using a Maverick ever have this problem? I put two picnic shoulders on the WSM last night. After setting up the Maverick the food probe registered 225 on a cold shoulder. The smoker temp was accurate (I compared it with my manual thermometer). The probe is not next to the bone and is...

Well, Chris...finally success! After much angst with the new server and an inablility to log on for nearly a year...you fixed it!! The weather here on Long Island is warming up and I sense a pork shoulder somewhere in my near future. I picked up my new Jeep Wrangler Monday and have been busy...

I also have never done a chicken in less than 4 hours...5 is more common.

Kevin, Are you sure your water pan is not sitting on your charcoal ring? Many a new owner has made this mistake and it keeps the temps down.

I guess my question is: is there another method that will fit more than 10 costco racks on one WSM? I would prefer not to buy rib racks, but don't think they would increase my space by much. I think I remember Conrad Haskins saying that each WSM fit enough ribs to feed 50 people, if that's true...