Recent content by Chad Dickinson

Steve... Thanks for the reply. I decided to make 2 separate smokes, which worked out pretty decent. I guess I need to get good at using lump. I am using Royal Oak lump, and well.... it went out last night. Well, I guess it didn't technically go out, but WAY down. Down to the point that...

Hi all... I'm doing my first combo smoke tomorrow night. I am doing chicken starting about 1-2 pm, and then that evening, when the chicken is done, I'm going to do a pair of butt roasts. I planned on slathering the butt roasts with mustard, and then using TX BBQ Rub #1. Anyone ever used...

Well, here is the finished product. Is it normal for the flat to be a bit dry? Mine was. Could have been from the higher temp though. The flavor was excellent, though I think I'll use a more aggresive smoke next time. I used white oak and hickory on this one, and maybe next time I'll use...

I can't believe my mistake. Last night, I AJ'd and filled with water before going to bed. I checked temp 10 mins after I AJ'd it, and it had climbed to 280 lid temp (260-265 grate temp in my cooker). I quickly closed off all vents, and decided to wait until the temp settled back to 250 at the...

Lid temp.... 248... going to spray with AJ now, and fill water before going to bed. Night all

Just thought I'd post an update. I put the meat on at 6:00pm exactly. Used Minion Method, and place 18 hot coals on top of a full charcoal bowl. Temp quickly came up to 200... about 5 mins. I immediately closed off all vents(except top of course). Temp stabilized at 220 lid temp...

Cut off what we'll eat, then freeze the rest... whole? Or sliced? I have a vacuum sealer. Chad

Will do Mords... thanks

Going to do an overnighter tonight. I need brisket done around noon tomorrow. After trimming, the brisket weighs in at 10 lbs. I'm using worcestshire sauce and Texas BBQ #1 rub. I was planning on putting it on around 6pm tonight, which at 1.5 hours per pound puts me finished around 9am...

I have only done 3 things on my WSM. First, was the BRITU, then the renowned Mr. Brown, and finally, smoked chicken. All were excellent. I am getting better already in maintaining temps. I want to buy a book on the intermediate/advanced methods of smoking foods. Maybe a book with some...

I had a bunch of bricks leftover from a paver patio I layed recently. I had tons of leftover pavers, so I use a couple under the chimney while I fire it up. Cheap and effective.

So Krug.... You wrap em in foil when they're done? And, for how long? Thanks for the tips! Chad

Did my first chicken tonight.... Brined 4.5 hours in 1c salt 1/2c sugar 1G water brine. Only had time to let it air dry in the fridge for an hour before rubbing and letting sit at room temp for 1.5 hours. This was the JUICIEST chicken I have ever had. Hands down. I only have one...

I'm lucky enough to live about 20 mins from Hawgeyes. I've been there. Nice place, and very knowledgeable about BBQ. They said their supplier for white oak may be drying up though. Could present challenges for the future. BTW- I am in no way affiliated with Hawgeye's BBQ. I'm just a...

Its done. Its either all eaten/cryovac'd and frozen. I know that when I help someone out, I like to hear the results, so I thought I'd pass mine on to you all since you helped so much. The pork butt, simply put, was AWESOME. I loved it, my wife loved it(though she thought the Mr. Brown...