Recent content by Dan C. FL

Hi friends! Long time, no chat. I haven’t done much cooking to report because it’s cold here in WI and also because I kinda got annoyed fighting the constant wind. For Christmas, my wife got me a Lava Lock blanket for my smoker. She did some research and thought it might help me with my battles...

I’ve done as low as 140-150 on my 18 inch. You can easily stay low with a snake set up. Good tips by other commenters.

Haven’t had the lamb vindaloo. I LOOOOOVE Vindaloo, but will usually only get it if it’s chicken. Let me know what you think of both!!

TJ’s has some great stuff!!! We love their butter and their microwave Indian meals are really good!!! Might have to check out that sauce!

Jimbo can recruit against the best of them. He did at my alma mater until his wife screwed everything up and he mentally checked out of the job. Still amazing to me he got $75 mill guaranteed considering the state he left us in. He’s a helluva coach though. I’ll never forget listening to his...

You should. It’s easy and delicious!!!

This is the first time I have made it. So, no. I haven’t. Have you?

I used a recipe from here: https://www.pauladeenmagazine.com/brunswick-stew-recipe/amp/ It was great.

Y’all know I was not happy with the way the latest pulled pork cook turned out. The cook was stupid. Once I calmed down, the flavor was good enough. It was a tad bit dry. So, what does a Southern boy who misses Brunswick Stew do? He smokes chicken on the kettle rotisserie, uses the wife’s...

Update: I just pulled it. I noticed a slightly grey color to parts of the bark. It tasted a little acrid. Most of it was tender and juicy. The smoke flavor wasn’t right. Kinda on the weak side. I suspect the breeze was blowing ash up onto the meat. I had a spike when the smoker was just starting...

My target temp for the smoker is 250. It ran between 250-265 for most of the cook. I’ve never wrapped pork (only brisket). I cook to a target meat temp of 195. Put it in the oven with the oven temp set to 275. Took another 40 minutes to get up the additional 15 degrees IT.

Unfortunately, I did not. I don’t think they’d be different enough to make a 4 hour difference though. Methodology was the same for all.

Hi gang! If I haven’t mentioned it before, I moved to Wisconsin a couple of years ago. In FL, whenever I cooked a butt, it was always done in 13 hours. It would consistently reach my desired IT at that point. I’ve done pulled pork a few times up here and each time it’s been waaaaay longer. Tried...

Yummmm!!!

Do you have some hunks of oak around for smoking? If you add that to the fire, it’ll get hotter and you’ll get even better results. I love my Kettle Pizza rig for making pizza. Forgot to take a pic of the done pizza other than the crust. LOL. Oh, and the wings on the Vortex will be a game changer.