Donna Fong
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Donna Fong replied to the thread 2025 KCBS World Invitational Championship.Congratulations James. You'll have to share your experience with us. I'm curious what it's like. -
Donna Fong reacted to James J's post in the thread 2025 KCBS World Invitational Championship with
Like.
Guess who got invited back?! -
I assume there may be questions from time to time for @Donna Fong as a new member of the KCBS BoD. If Chris doesn't object, I'll start...
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Donna Fong replied to the thread Questions for Donna Fong.Hi Mike! Thanks for the question. I might. I thought I couldn't at first but then I realized that there are directors like Chiles...
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It was a great contest and the weather was great.....should have been there :) Dave and Peg Rogers always do a nice job.
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Congratulations Donna !
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Donna Fong replied to the thread Congratulations Donna Fong!.Thanks Bob!
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Donna Fong replied to the thread Brisket too smokey.I wish I detected a spike in temperature but I never did. It was floating around 290 to 280, which maybe a bit high but I've cooked at...
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One time I was cooking for a small backyard birthday party. I was using a combo of my WSM and kettle I had cooked a brisket and the...
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Good to know / plan. Great seeing you Donna
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Donna Fong replied to the thread Brisket too smokey.Thank you for all of the suggestions. I should have waited longer but sometimes I don't wait and it is fine. I have handmade wool...
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I've never over-smoked brisket ( or as far as I can tell) on a WSM. I have over-smoked the heck out of a chuck roast and it was from...
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And just to add to all of this is I split my chunks or hunks into halves or quarters. Put that on top of my unlit then dump the lit on...
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The type of wood you use has an impact on perceived smokiness, too. Hickory and pecan are comparatively easy to overdo...oak, apple, and...
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That's sage advice. A while back I read somewhere that Harry Soo buries his wood chunks, and that's what I do. I also use wood...
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