Recent content by Tommy Downtown

I actually like to let the butt sit in the stall range for a few hours and develop a nice bark. In your case 230 IT is way overdone, shoot for 195-205 and you will have nice and moist meat. I have seen the IT go from 170 to 195 in an hours time after wrapping and cooking at 225-250 smoker...

The board is decent, still have mine even though the kettle is long gone. The part about that setup I disliked was the angled support piece didn't allow you to put a cover on the kettle. Also made cleaning and general moving around of the kettle more awkward.

what is the secret to beer bath brats? The few times I tried it the meat comes out dry and crumbly. I prefer to cook my brats low and slow on the grill and then make a foil pouch of thinly sliced onions and peppers with as much butter as you can fit thrown on the grill with it.

I did 2 four pound butts on my 18.5 last weekend at 225 to 250 range. I put them on at just before 3:00 AM and by 9:00 AM they were in the stall temp range at about 172. From 9:00 AM until 1:00 PM my butts only went up to 174 and I began to grow impatient so I decided to foil wrap them both...

A basic pizza dough really should be used within 48 hours in my opinion, though some doughs are different and can hold longer. I owned a few pizza shops for almost 8 years and have been making pizza for much longer than that. Old dough gets a sour smell and taste, will lose moisture and cook...

same as above, I don't wrap and just power through the stall. Remove from smoker at 195, then wrap in foil to rest for about 30-45 minutes before pulling.

In Florida most of us have screened in patios with propane grills, no problem. I live in a condo on the second floor and have a Weber Spirit that I use regularly with 8 foot ceilings in a room close to the same size you described. The only issue is that the ceiling and the ceiling fan gets...