Recent content by S. Dover

Thanks for the visual. I'm starting to catch on. Exactly what am I looking (or feeling) for? I love learning new stuff!!

I guess I have read this technique 50 times or more. Tonight, something stood out and made me ask myself a coulpe of questions. One question for the everyday cooks, one for the competition cooks among us. "At the three hour mark I test each thigh with a toothpick for tenderness." 1. How is...

Hey Keri. Man did I have a tough one last night as this thread will explain. Finally got it done but would like to know where the problem was. Brisket sammies for lunch

230's

been there - done that. Thought it might be the batteries so I used the new probe on the trasmitter that was reading high. Everything was ok. I have removed the probe from the brisket for now. Will check the temp again in a couple of hours. In the meantime, I will be scratching my cold head

Got a brisket in the WSM. I noticed my meat temp had only gone up 1 degreee the first hour. I checked and the probe was unplugged from the transmitter. I plugged it back and the meat temp read 150+. No way - not in the first hour. So I moved the probe in the meat. Same result. Checked...

Thanks for the advise. However, I think your tag line did more for me. That is a keeper.

Going to try to cook a brisket tonight. Got to cook it before it goes bad while I am off work. Here is the weather forcast for my area tonight: "Mainly clear skies. Low 31F. WNW winds at 10 to 20 mph, diminishing to less than 5 mph." I have never cooked an overnighter with these conditions. I...

Thanks Chris and Doug- makes a lot of sense. I was reading in the ham selection and prep section about letting the ham sit 1-2 hours prior to placing in the WSM. Would this hold true for an oven cook as well?

I was already planning on doing a turkey for work next week. The boss called today and said he wanted me to do a ham along with the turkey and he would pay for both. Here is what I need to know. 1. Can I just buy a ham that has already been smoked and put it on the WSM above the turkey and get...

I experimented with the coffee can last time and it worked pretty well. However, my temps were a little higher. Could that be from the lit coals lighting more unit coals because they are in contact with more coals? Just a thought. Normally I just spread the lit coals over the unlit.

Looking good so far. I did my first one earlier this week and can't wait to do another - and another - and ......

Pictures my man, pictures. There is nothing like the smell of smoke in the mornings.

Thanks for all the great ideas. I have heard alot about letting the wood "cure" or dry out before using it (do not burn green wood). Two questions: 1) how long do I let the wood dry out before using it? 2) is it better to let it dry out before cutting into chunks or just go ahead and cut into...

The only types of smoke wood I can find commercially in my area are hickory and mesquite. I want to try some of the other flavored woods but don't know where to look. Any suggestions for online suppliers or a retailer in Alabama?