Recent content by Chris Hall

When I actually do beef(NC boy) I like cherry or a combo of oak and cherry. Besides the general flavor it gives to the meat the lack of hickory and apple keeps me from comparing it to my pork BBQ.

I like turbinado sugar in my butt rubs. It has a higher burning point compared to brown sugar. So my answer is YES I do and prefer it.

Forgot....one more thing about chopping. You'll be able to pull the meat into chunks when you get it off the smoker. Remove the bone AND the conective tissue and things you don't want to eat RIGHT THEN. What you'll be left with is about 2-4 large portions of the shoulder minus the bone and...

The temps I use when making chopped pork are around 160-170. Since you're doing this for your wife you may want to ask exactly why she liked the chopped. It may have had a lighter smoke flavor. If that's what she liked then I suggest getting a whole shoulder skin and all. The skin on the...

This has been tossed around on several other forums. Prime rib refers to the "cut" and not the grade of meat. Confusing? Yes. But, what else is new? And if you're wondering that would mean you would have to say "prime grade prime rib". Think about it though. With people just looking for a...

I was skeptical about the bear paws at first because...well...they're just plastic paws. My first butts after they arrived changed my mind. Takes me about 10-15 seconds to get my butts pulled where I like them. And they REALLY come in handy getting the food off the grates when it's starting to...

I've always liked a cherry/oak combo for beef.

A good unit with a lower price would be a diamond plate smoker. If you wanna spend some money its hard to beat a Klose. Value and your current state of progression tells me the Diamond Plate would be pretty sweet for you right now. http://diamondplateproducts.com/cookers.php

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I often roast belly, sometimes after briefly curing it, sometimes not. Sometimes I cook as for confit, immersed in lard. If you have the...

If you want the rest to be pulled pork then I suggest cutting your butt BEFORE the smoke. Then when the part you want to be in the verde reaches 170 pull and THEN slice or cube. Don't go far over that temp though. If you do then the tissues will render and leave you with something tough to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron Hunter: Good point! I haven't checked whether they were enhanced. However, I think the Tyson's are. I'll start paying attention to this. Any...

I don't foil, but part of the reasoning behind the initial smoking without foil is to "set" the rub. So little will be lost during the foiling period. However, if you're worried about it a light sprinkle before you close the foil should remedy this.

I have Paul Kirk's recipe for a peach chipotle salsa and a jalepeno peach chutney. I also have Myron's recipe for a peach injection. Sorry, not the peach sauces you were looking for, but if you would like them I would be happy to post them.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul G.: I have a small Cookshack. It never gets used. I honestly don't think it compares with the WSM on product turned out. I wouldn't mind...

Just go top rack and no water in the pan(maybe sand) to raise the temps somewhere in the 300-350 range to crisp the skins without the dreaded flare ups of full on direct heat from the coals.