Recent content by Cy Robinson

Sorry for the delay in thanking you guys for the answers. Computer has had a viral attack - all kinds of pop-up ads that would kick me off line. Very frustrating. Anyway, it is no longer a problem. (My daughter,a genuwine certified smart person, fixed it.) Thanks again for the help. We...

There is at this time 2 pork butts and one brisket cooking in the WSM in my driveway. Since water close to high temp fires bring out the coward in me I use sand in the water pan. Some time ago I heard Alton Brown say, "the larger the heat sink, the more residual heat." Cannot remember what he...

Rita, Would never do to short the birds. I keep the lint in a qt size ziplock - so do a "one for the birdy, one for the baggie trick. Sort of an equal lint giver.

I use dryerlint soaked in vegetable oil or olive oil. Put soaked lint in the bottom of the chimney and place the charcoal on top. Light from bottom or through the holes in the sides. Works for me and the price is right.

My first cook in the WSM was in Oct 2003 and was two 6 to 7 lb pork butts on the top grate and a brisket flat on the bottom. The brisket took about 9 hours and I pulled it at 195*, foiled it and put it in the ice chest. The pork butts took about 11 hours and were pulled at about the same...

Keri, you're too kind and yes I did dig into the box. Sent you an e-mail. I'll try sending it again.

Way to Go Robert!! You two are special (Have I said that before?) and this is one of the reasons why. The best to you both!

Thanks to one and all for advice. However, in spite of my best intentions, plans changed and we went out for dinner with friends. So the "big boy buzzard" is still in the freezer waiting for a more opportune time. Thanks again for the help.

For T-Day we will be having a "Brined Big Boy" from Steven Raichlen's book, Beer-Can Chicken, pages 48-51. Since I have no way to smoke the crittur on my gas grill is it possible to smoke it in the WSM for the first few minutes of the cook to get some smoke flavor and then transfer to the grill...

Tom, Thanks for the recipe. Looks like I may get to use it for next years 2nd annual chili and bingo fest. There are a couple of questions about the ingredients that maybe you can help me with. First, there are the 10 onions. If I use the same size onions that I used last weekend, that...

Received the 1050 as a gift about 6 months ago and really love it. Have sealed and frozen green beans, corn on the cob, roasted red bell pepper and cantaloupe not to mention hamburger, ground turkey, pulled pork, brisket, and various kinds of sausage that go on sale. I agree with, "How did we...

Larry, I have "Smoke and Spice" and the KCBS Cookbook and use them both. I also have found great recipes in Barbecue Bible, "Sauces, Rubs and Marinades and also "BBQ USA" both by Steven Raichlen. "The Great American Barbecue & Grilling Manual by Smoky Hale is a fund of information about all...

I would know that anywhere! Looks like he was reaching for a leg - probably thought it was a Honda throttle! LOL

On the 4th I smoked a 4 lb meatloaf following the procedures in the "cooking topics" section. Empty water pan lined with foil. Full chimney of 2nd use Kingsford fully lit and half a chimney of unlit on top of that. (Again, 2nd use Kingsford) The temp went up to about 265* and I closed one...

Charlie, I have only made two pork butts into BBBacon. One I cured for 7 days and the other for 10 days and I did not drain either one. I looked at them every other day or so and turned each at it's own half time. There never did seem to be enough liquid in the bags to cause a problem...