Recent content by euge.lee


 
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    A dirty little secret

    Curious, why is there no smoke ring when using an electric smoker?
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    Quick Question

    Here's my temperature differential...
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    Let's talk about RO lump once more

    Ounce for ounce (same size too) does lump really burn hotter or is it because smaller pieces, therefore more surface area, is lit?
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    brisket

    I have yet to see a brisket with the point at Costco... if they were under 9lbs... they were point-less.
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    Thermometers

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Wow that's fantastic! Can you give me an example of how to better read that? Perhaps a specific reading/comparison? Thanks. </div></BLOCKQUOTE> I recommend doing this...
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    Thermometers

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Darrell O: I have a 2009 WSM and I gave up on using the lid thermometer and strictly rely on the grate temperature measured by the ET-73. The lid...
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    New 2009 WSM - Built in thermometer is so "wrong"

    Low and Slow Dry Pan Run? Will do because with the ease of clean-up, I don't think I want to go back to using water. Is your operating procedure assuming minion method? I assume so for the longevity but want to be sure.
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    New 2009 WSM - Built in thermometer is so "wrong"

    Update: I've tried two "empty pan with foil for easy clean-up" high heat cooks and wanted to add my results. Empty water pan, minion method start with 20 fully lit Kingsford blue briquettes and all vents wide open gets me a rock solid 285F on the WSM built-in lit thermometer and that...
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    My First try at HH Brisket--Video

    For your temperature questions... see my thread on how "wrong" the 2009 WSM lid temps are in relation to temps measured at with a probe through the lid. It's important because most folks when speaking of temperature are measuring with a probe through the lid. The WSM lid temp shows a very...
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    Foiling Briskets - Are you guys adding anything to it?

    Agree, I just did a high heat brisket and placed the meat into an aluminum foil pan then covered with Reynold's wrap. Had two cups of fluid when I pulled it off the smoker... no need to add anything unless you're going for a flavor profile
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    BBQ Pitmasters?

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: BBQ comp is about pleasing the judges, not making your own favorite Q. Kind of sad, really. </div></BLOCKQUOTE> I agree. I was also...
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    How do you reconcile competition bbq with cooking food you enjoy?

    First of all, it was great to see a fellow Asian on the show and because I grew up in Hacienda Heights, that much more interesting you live in Diamond Bar. Congrats on the show. The thing I most remember about you on BBQ Pitmasters was how you cringed in disgust at a sauce you made for a...
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    Family Problem with Ribs

    I've made ribs about 5 times so far on my WSM. Yesterday for the superbowl, I was making six racks of baby backs so I decided to foil three and not foil the other three. For the foiled ribs, I pulled them after three hours at ~250F and poured in a couple tablespoons of mostly apple juice with...
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    Orange Marmalade Sriracha Wings

    Made these along with BRITU ribs... they were very well received and enjoyed more than the Roadside Chicken which was our favorite to date.
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    What are your plans for Superbowl BBQ?

    Still a n00b so going with BRITU baby backs and Roadside Chicken. Also have some FoodSaver'd pulled pork in case that's not enough.
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