Recent content by Adam E

Doh!!! It seems that did it. Only a few minutes with the top cracked and I'm back up to 250°. It's funny, I'm trying to remember why I added the stove seal in the first place. It had to be 7 or so years ago after my dog knocked it over hard and it got out-of-round. It started running way too...

I'm trying it now! Thanks!

Hi folk, I've got an old 18" and I've been noticing that getting higher temps in difficult. Right now, I've got ribs on. I filled the ring half way with Kingsford. Added a full starter full of hot charcoal and a couple of hunks of wood - oh, and about a half pan of water. It was okay for the...

I know this is a pretty specific question, but does anyone here know of a source for packer briskets in the King of Prussia area outside of Philadelphia (Collegeville actually)? The only meat market near me is Carl Venezia meats in Plymouth Meeting. Years ago when starting out, I bought a...

Hi all. My wife just came home with a 12lb. shoulder and I'm not really looking forward to waking up at 2 am to get the thing started. I know that there's a high heat method for brisket, but I can't find a reference for pork shoulders. Is there an article you could point me to or advice you...

Thanks Kevin. I'll take look.

Hi all. I'm in the midst of smoking 2 racks of baby backs on my old original bullet and my Taylor thermometer with the probe is all whacked out. Can anyone recommend a new one that doesn't cost an arm and a leg? I was going to order a ThermoPro TP-07, but I just read that it's recommended only...

Hey folks, I've been searching for the recipe for sauce no. 5, but I can't find it. Could someone point me to a recipe? Thanks!

Hi folks. I just wanted to let anyone with same problem that I had know how to fix it. I have an old, original 18.5" and things changed so slowly over the years that I didn't really notice it until I did a Boston Butt last weekend and the temperature was really hard to control. At one point, I...

Thanks! That's what I was looking for. I didn't even think to search for the answer. Thanks for not berating me for not doing it myself! Adam

Hi all! I've got an original Smokey Mountain Cooker and I've been tasked with cooking six to eight racks of baby backs on a yet to be named weekend. I've got one wire rib rack and was thinking of buying another. Before I do that though, I was wondering if there was a better way. I've used the...

Thanks Bill, but what temp am I looking for? Is it the flat that should be 170° before foiling? Well, I just checked and the flat is at 167° and the point is 130°. What's my plan of attack? Sorry to be so woefully unprepared.

Hi all, I'm in the middle of a high heat brisket and was wondering where to check the temp. It's coming up on 2 hours at about 350 and need to check temps soon. I've read that you check the flat, but I've also read to check the fattest part in the point. What's the consensus around here?

Thanks everyone. I bought a 12lb. packer at Walmart. I paid $28.51 for it. I had no idea the prices were so high! Anyway, I'll take your advice and cook it whole. I'll do my best to eat it all and freeze what's left. Wish me luck!

Hey folks. I was wondering if anyone has had good success smoking half a brisket. A whole packer is just WAY too much meat for me to do. I've only done one brisket before and it wasn't what I'd call very good. I did an overnight using the Minion Method and it was tough and dry. I thought...