Recent content by Gary Sabino

Last week I spent about an hour futzing with that door. I thought I had it perfect, only to find today after a while that the knob started spinning without latching. I now have it propped shut with some 2x2's. The problem was I closed the garage door on it and bent it. Thus, a weak link was...

I just mopped and took the temps. Both are around 150, so I think I am still in the game. My wife said the same thing, that it may turn out to be the best cook ever.

I am doing a butt and a flat. I went out for about an hour. When I left the temps were steady at 25o at the dome. While I was out, the door fell off! When I returned, the temps were like 375 and the water was slightly boiling and the meat was even sizzeling. I quickly added cold water and...

I am getting a pile next to my garage of all the small pieces of lump that I dump when I clean the WSM. Can I compost this? Can I reuse it even if it has been wet? Thanks

Thanks for the replies. I can't wait for the weekend. I have a Butt I'm dyin to cook.

I have been having a consistent problem. After 3 or 4 hours, without changing any vent settings, I get temp spikes that are very difficult to control. I use lump and the minion method. I start with a samll amount of lit charcoal over a full ring. I usually smoke small quantities (one butt...

Barbecue of The Americas from Penzeys. I love it on wings. Rub them and put them in the freezer. O boy.

I was going to try a recipe I found for Cuban Pork Shoulder. I had a 1/2 picnic in the freezer. Could that be considered the same thing. I read that its the Butt thats considered a pork shoulder roast. Is there a big difference? Thanks everybody.

I've been having low temp problems, too. I lit two chimneys of lump. Temp went to 350. Put on a 13 lbs turkey which had been sitting out for about an hour. Temp drobbed below 250. Half-hour later, still no change. I thought it might be the proximity of the probe to the bird, cause it...

I did a turkey last weekend where I rubbed a flavored butter (garlic, parsley, salt and pepper) under the skin. Smoked with Cherry wood at 330/340. Skin was crispy, but no one ate the skin! Got great reviews from the family. I'll probably just repeat it for T'day, though I wonder if brining it...

Thanks for all the input. I only have a small Meco grill, so the WSM will have to do. I can put it in the garage near the open door when I need to. The wind picked up in the middle of the cook. Thats why they say don't cook your first bird on Thanksgiving!

The pan was empty. On the second rack was a pan with carrots and onions to collect the drippins'. At first, there was two cups of chicken stock as well, but I realized that that was acting as a heat sink, so I took it out after an hour. Still, the temp refused to climb. I am in NJ, about 1...

I did a test run yesterday on a Turkey for Thanksgiving. I used a recipe from the Weber site with flavored butter under the skin. I had alot of problems getting temps above 325. I had to put 4 full chimney of lit lump and leave the door open to get it to 325. From what I've been reading...

I think everyone is giving great advice. My only comment is that you should at some point stick the thermometer in boiling water to see if it is accurate or not. I have a Taylor instant read thermometer that needs to be recalibrated every cook! I am saving my pennies for a Thermapen.

How to Grill. Raichlen really knows how to cook. Where appropriate, he gives smoking instructions that are accurate. So far, everything has been a winner here at home. As time goes on, I find Smoke and Spice less interesting. I think its kind of uneven, with a few killers and some that just...