Recent content by Carl H.

I use a bow saw with the piece held in a vise. With a good blade it's still very quick and less risky.

High heat is definitely called for. I shoot for 400+. Air drying the chicken before cooking, as already mentioned, definitely helps. Coating the skin with oil, melted butter or other fat is the final piece of the puzzle. Sometimes there's enough fat in the skin so this last step isn't necessary...

Apple, but for me with salmon it's more about the amount of smoke. I't easy to do too much.

If the rain is light then you can adjust vents and achieve normal smoking temps. Temperature tends to vary as the rain does, though, if that bothers you (some people obsess about temperature control). Otherwise a cover of some sort is called for.

To answer your question, I have used an electric hotplate with a cake pan sitting on top to hold wood chips. It works, and it's certainly simple and easy if you can get the temperature you are looking for. I didn't like the flavor as much as just using a low temperature charcoal setup, though.

You want to remove the chain before cooking.

Here's one that seems reasonably priced: Cutlery Pro Slicer

Another vote for the 12 inch Granton slicer from Dexter Russell, or any of the other similar suppliers. By no means is it fine cutlery but it's inexpensive and does the job well.

You might need more chips than you think, though. Chips take up a lot of space. Use a generous amount.

Wow, tough crowd. Those ribs look great.

Yes that was an interesting video. Franklin mentions a couple of times he was surprised how good the foiled brisket turned out. Made me wonder if paper really was noticeably better then foil.

No doubt AF makes better BBQ than I, but his explanation about the different properties of smoke in an offset vs a WSM doesn't seem to check with the science. In burning wood, smoke is mainly the result of incomplete combustion. If you look at the output of a really hot stove burning wood with...

Don't wait. Few recipes this easy will generate as many compliments from your guests.

It certainly seems you got that problem sorted out.

Chuck's solution is kinda radical but it sure looks like fun. Taking out the water pan altogether will help some but probably won't be enough by itself. First, I find it's easier to get high temps using lump instead of briquettes. What you really need, though, is more air flow. The single...