Recent content by A Powell

Chris, it's definitely Piedmont/Western or Lexington if got a mater near it. Not Eastern NC: NO tomato. But as you say, to each his or her own. And having lived in both ends of NC--cooks use all kinds of rubs, man. Just my experience.

Clay, this is REALLY close to what I was raised to do. Or as we say in Eastern NC, "ketchup for your fries and mustard for your dog." No tomato-product goes near Eastern NC sauce. Now, Lexington, or Western is different and while raised in Western NC, love Eastern style as most Western NCers...

Josh used a high-heat method for butts, over-nighter and since, I've been doing it with 18.5 WSM--just less charcoal: http://tvwbb.com/eve/forums?a=...1078595&m=8321072606 Butts are born priests: "forgiving." I like the high-heat so much better and really packing in the coals works so well...

Billy, everybody's given you good info. I can only add that I second Brian's suggestions. But I use one to two pucks--I cut my own apple-wood and just easier to chainsaw it with veggie oil--for any poultry, as I think it needs less smoke and for others 3 or 4 "pucks" of pecan. Again, I have...

Results from no water in pan: KILLER! Brinkmann charcoal pan, foiled, packed tight with several layers of K-blue, one Weber chimney full-tilt and lit; it held at 300-350 for at least 10 hours, 35 or so ambient temps, vents at 25% after 1 hour. Headed for 400 but stopped it. Thanks so much. 30...

Like everybody else has said, might be low temps/too much smoke. I did the apple brine, tossed in some maple syrup and honey; it was wonderful. As others have said, to rinse really really well, after brine, let air-dry in frig but with any bird, but esp. turkey, I'm careful with how much fruit...

+ 1,000,000

Yeah, I was as well--why I just bent, as suggested, Genie garage door handles before attaching grate holders. This should be pic: door handles. Best of smokes and looking forward to your posts! (I started on ECB as well and dang, what a difference!) Modded ECB does teach patience (?) Or resolve...

And I put the garage door handle mod on mine. Here's post on from TVWB: WSM mods--handles. Also, a youtube of somebody doing this. Very simple and just makes moving the center easier.

Thanks guys, Kirk and Paul--I kinda went with Kevin's, but mostly took your advice Paul. I just rubbed with some rosemary and espresso--too dang strong with espresso--but no time to braise--total of 7 3+ lb. chucks with 3 10lb. butts. I found a few bone-in chucks. Had 1 WSM 18.5 w/only foiled...

Stewart, this could help Josh's high heat 22.5 cook. I tried his method of packing Kblue in for a long cook but for a shorter high heat, I'd maybe do the same with one layer unlit, tightly packed and two chimneys lit, but as packed as your heat gloves, tongs can handle. Just finished 4th cook in...

Stuart, from Ottawa to Austin . . . I hope you have some other stops to incrementally prep you for that nice summer swelter! As for ATC systems; yes, I want to get one. Just for loopy fall weather here. And spring. It was 75 today, if not warmer (24F night before last)?, while I smoked 2...

First, let me explain what I plan to do and then if anybody wants to help with suggestions, am wide open. Am planning to inject and rub 5 3lb. chuck roasts to smoke (with couple 8 lb. pork butts) on WSM 18.5. Want to pull all of it. What I have as an injection is basically a brisket thing...

Stuart, thanks! I've considered DigiQ II--now the DX. But with Pit Viper 10 CFM Blower Fan + "Standard Weber Fan Mounting Adapter" roaring in at $272 USD? Wow. I may still bite bullet and do it: Merry Christmas to me? Then, last winter, after the crazy fall, per usual, it settled down. COLD, but...

Mike, I'll let ya know. Oh, and name's Ann. A little "anxious" about 15 lb. chuck roasts (2 more added for total of 5 3lbers.) and 16 lbs. pork butts (2). OKAY, then. But the chicken was great--temps got up to 350 and I backed to 300 w/only foiled Brinkmann. Stayed there but then it wasn't...