Recent content by Andrew P

Thanks! I'm going to make some bacon soon. Just saw your thread and you mentioned what i had asked.

Tony, looks awesome. would you mind linking Bob's bacon recipe?

Who dattt! Chili looks good. No one is giving us a shot but I think otherwise.

I have a 18" WSM. I'm trying to avoid the very heavy smoke at the beginning of the process. I live in an apartment complex that doesn't really allow me to smoke on my 2nd story balcony. Any ideas? I could bring it downstairs in the common area then when it dies down move it up to my balcony...

How do you get the skin so beautiful? Way did you rub it with?

Yeah if you want pulled pork that butt needs to go to at least 190 then probe for tenderness every so often.

Does the snake method allow you to get such low temperature? I tried salmon couldn't keep the temp low enough. And how were your vents?

What temp did you pull the butt and loin at?

I have trouble getting one on my 18.5. Yours looks beautiful.

What's this kozmo stuff? I'm looking for some good rubs and injections as a beginner...

I understand this. So your saying by allowing an hour or so I am allowing those completely unlit cold coals to be preheated so when they are actually ignited that funky white smoke wont be there?

I don't have the top vent closed at all. Idk what the problem is.

My target temp is 225-250. I'm using kingsford blue. I think next time I will take my Time putting the meat on. Usually by the time I dump the chimney it's less then 5 minutes till meat is on. I'm going to wait a little longer lock in my temp and make sure I have a good smoke then add meat.

So the other day I did a butt which was really good. I then tried my hand at some ribs and a turkey breast. They both were just 'okay'...nothing special. I wasn't particullary fond of the bitter taste. Now, I've searched the forum a decent amount and saw the white smoke causes this. Should...

Mustard on the ribs before the rub? And what temp you cooked at?