Recent content by ES Reuter

just in case, i should clarify, by "smoke" I mean actual smoke time, not cook time. when i smoke ribs, i generally use 1 large chunk or 2 mid to small size and i usually let the wood chunks burn for about an hour to hour and a half, before either stopping or replenishing. i hope i make sense...

Hey forum, I have been poking around and was wondering is there a general guideline for time in smoke versus meat weight? I use general lightly because i know smoke is all to your liking, However there is a general idea that ribs tend to take 1~2 fist chunks of wood and butts and briskets 2~3...

its getting to be chili season. and that stuff looks yummy esr

That sounds about right Don.;) Just an update, I have not abandoned my idea, just entered a slurry of busy days. Ill do this test very soon. hang in there. esr

The other night i tried a recipe from the charcoal grilling book and man it was tassssty. the jerk tenderloin recipe. woof it was good, served up with some jojo's and and nappa cabbage. super juicy too. then for tonight since you guys like action photos i was able to snag a few since this...

well, there are always things that will go Even nasa makes some slip ups. so i think there is room for my errors too. though my errors cost 6 bucks while the crashed mars rover cost something in the billions i am sure. any who, lesson one for those of you getting into this grill temp stuff...

goodness they both look great. ill bet the taste as good as looks. esr

Well, the time has come to look into high temp direct cooking techniques. first i would like to start out with some tools. there is a popular way to measure the temp of your grilling surface called the hand method, just hold you hand about 4 inches above the grate and count with either...

application of knowledge. well, after sitting reading and going to the grill every 5 mins for 6 hours, what do you do with the knowledge? cook! like i stated before, i am no professional nor have i been doing this for such a long time that it is second nature but ill get there. plus wit a...

ahhh the ol 96er. paul bunyans is right near my home town, well the one is minocqua is. everything looks just great. esr:cool:

The 100. well I was able to burn a full chimney today. there is no photo because that is what it is a full chimney is 100 coals. I am happy to report it did not take 8 hours but only an extra hour from the 50 coals burn for a total of 5 hours 20mins from light to 150f. here is how i...

Don Thank you for the recomendation. I scoped the book as much as amazon let me and it seems like a great fit for me. i love to read and learn and then apply said knowledge. esr

Is this what you meant? let me know. esr:)

John, Agreed, I had a thought in my brain to rerun this experiment with coals not in a basket but piles on the grate. Then i thought of the same thing but at half damper, then a quarter damper, all useful but the amount of things a guy can do and measure would make kingsford a killing and i...

i trust you opinion on those brats Jim. I am a fellow badger, though now stationed in TN. I was raised in the town of Tomahawk and as a punk kid we would often invade the Fox mall in Appleton. I did my undergrad in Superior WI and they had a local butcher/meat shop called Superior Meats, they...