Recent content by Dave M

I've recently been playing with my old v4 heatermeter on my Chargriller 980 Gravity smoker. I've got it connected to the factory fan and it controls very nicely. Today I smoked a couple of batches of homemade sausage and held 220 +/- 5 for several hours. The controller that comes with it can't...

Hi Brad, did you ever get this to work with a 2W?

Or maybe we could use a second heater meter configured with a system to scavenge heat from the pit into an isulated box containing the heater meters... Wait, I'm getting carried away. :cool:

Cooking a brisket right now I'm in the middle of a brisket cook right now. Started the fire at 6am with one starter cube in the basket on the blower side of the UDS. Closed the lid, went in and trimmed/seasoned the brisket then got a shower and shave to get ready for work. The meat went on...

Hi Mike, go to the home page and look for an amazon icon near the top. Follow that and you're purchases will credit tvwbb.

I've gotten into the habit of doing tri-tip's on the kettle. Rub then sear, then indirect until 135. Into double foil for 10-15 minutes, it ends up with a ton of juice in the foil. I pull the roast out and slice it up into thin slices across the grain then right back into the foil with the...

I hear you Dan, but when you get them on late, 3 hours and change vs. 5 hours can make the difference between a happy wife and the alternative.

I did 3 racks of baby backs on Saturday, and they were my best so far. Following tips from another thread here, I did 2 hours unfoiled, 1 foiled, then was planning on another hour unfoiled. I checked them with a toothpick about 20 minutes after un-foiling and it slid in next to the bone, so I...

Do you mind posting the rub recipe Paul? Was it spicy? I like a bit of heat, but can't go crazy because my wife and kids don't like spicy. I always sub splenda for sugar in my rubs.

James, I didn't know until I read about them here. It's a roll of breakfast sausage that you roll in bacon or rub, or both I supppose, and smoke. I did one last weekend at the tail end of a chuck roll cook. I agree with Kirk that they are lacking from not being browned. So, I sliced the whole...

Hi Griff, the provolone is still there, but it doesn't look like there's as much as it seems there should be. Just knowing it's in there makes me happy though.

We had some family over this past weekend and decided to smoke a meatloaf with ham and cheese rolled into the middle. The recipe is from the "Low Carb and Lovin' It" show on FoodTV. It came out great, I took a couple of pictures. We had around a 6.7 lb pack of ground chuck, so we just tripled...

Yep, read all about it here right after the event.

Gar! Next year I'll have to get the dates in advance and plan for it.

Oh please, let it be the week we're out on the west side for vacation, first week of August.