Recent content by Allan Jones


 
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    18" Weber Cooker

    The unit has been sold!
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    18" Weber Cooker

    Weber Cooker 18-Inch Charcoal Smoker, Slightly used: in excellent condition. Includes charcoal holder, 2 grills, water pan, cover, Weber chimney starter and 25 lbs. of charcoal. $175. Anaheim, CA divers@sbcglobal.net Photo available
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    sausage for grilling - smoking?

    What is your favorite type of sausage for grilling - smoking?
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    Advice on finishing beef brisket

    Thanks for comment. I foiled it and put in oven for 6 hours and removed at 208 and rested for 45 min. It was done perfect! A 15 lb prime packer from Costco.
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    Advice on finishing beef brisket

    I did an over night smoke and pulled it this morning at 176*. Added 1/2 cup of beef broth and foiled into oven. I plan to pull out to rest at 205* Oven now set at 215* I'm 9 hours away from serving! Any advice on how to best use the remaining time & temp?
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    Swineapple?

    Do you pre cook the pork?
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    Temperature drift

    I'm oven roasting a 8 bone pork roast. Initial sear at 450*, then bake at 350*. At what temperature should I pull it to finish at 145* after a 10 minute rest?
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    Smoke wood and allergy

    Thanks to all for your responses. Allan
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    Smoke wood and allergy

    I am allergic to most nuts, including: almonds (in the peach family), peanuts (in the bean family), walnuts, hazelnuts, ....... I have always stayed away from meat smoked with pecan wood for fear of a reaction. However, food cooked in peanut oil does not bother me as the oil's structure has...
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    Chicken Skin

    I like to put in a load of chicken thighs when I'm doing ribs. The skin comes out rubbery. I read a post that said to get crispy chicken skin, it has to go above 325/350* So now I' considering putting the thighs in the oven broiler to crisp up. Any comments if this should be done before or...
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    Excess Smoke

    The over night cook went very good. In fact it is at 199* I have a 6 hour wait to serving. Should I foil and hold in a warming oven to serving time and then pull or should I pull now and hold meat in covered dutch pot in warming oven!
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    Excess Smoke

    My thanks to all for the quick comments!
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    Excess Smoke

    Yes, white and it is now slowing! Just nervous as I normally let most of the smoke burn off on a normal load. Added to last week's scorching two chickens on the gasser roto:( Thanks for comment!
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    Excess Smoke

    Just fired up the 18 incher with 18 lbs butts, full load of charcoal briquettes in Minion method for over night cook. Have 2 fists of apple and hickory on top/buried. After 1 hour it is still smoking heavily. Is this normal?
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    Grilled Oysters and Steaks with Baked Potatoes

    Is that salt in the tater pan? If so, will some one explain to me?
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