Recent content by Greg Carrier

Had real good luck storing wood chunks in large corn bags (hold 5-6 doz ears). Mesh laundry bags or mesh sports equipment bags also work well.

I've had real good luck holding pulled pork in Food Saver bags refrigerated for a bit over 3 days. Cooked overnight Mon/Tues, put 5 lb aliquots in bags and refrigerated Tues afternoon, warmed and served at my daughters workplace (local hospital NICU/PICU) Friday night.

At the mention of meatloaf, my wife always found creative reasons to be absent at dinner time...until I let the R2 unit do its thing, and set a slice in front of her without any forewarning. Now, it is at least a monthly offering, with several already stashed in the freezer for those dark...

Yep. Without a doubt. Serving packed houses since the mid-50s. Its out in the middle of nowhere, and well worth the trip!

Cinnamon-chipotle rub on 32 lbs of peach-kissed pork butt here in the hills of TN...the Smokies smell like pecan about now...

Works very well, and (to me) is definitely worth it...especially on long or overnight cooks.

Think I'll just stick to livin' here in the Great Smoky Mountains...

First time to try some wings on the R2 unit. Marinated a few overnight in a jerk marinade, and some more in apple cider with a hint of brown sugar. Drained this morning, let them dry off in the fridge for a couple of hours, then very lightly coated the sweet wings in a sweet butt rub we like...

This. Just be sure to get the older style blankets that are 100% wool. I fold one in half lengthwise, wrap around the R2 unit, and clip it at the overlap point with a single small spring clip. Easy to sue, easy to store. I got two on eBay for around $35 total. Downside - makes your R2 unit...

Just finished my second run of the week. First one was 5 breasts averaging 8.5 lb apiece - top rack (2) came off in 3:45, bottom rack (3) came off in 4:15. Smoker ran 300-310 after about an hour run-up, outside temp about 48 degrees. Second run was a 21 lb whole bird on bottom, 2 9 lb breasts...

I always keep the water pan in place, regardless of the amount of water in it. For this week's turkey runs, I placed a disposable aluminum pan in the water bowl to catch drippings - much easier to clean that way, even if you foil the water pan (which I do).

My wife has never been much of a meatloaf fan, so I decided to feed meatloaf to the R2 unit to see if that would change her mind. Used Old Man Jims recipe from these forums, running em at 300F over oak and pecan Glazed the left side of each with Danny's Glaze from the recipe, and the right...

I've always used just the whole marinade, but you bring up an interesting possibility.

For the blower, I took a 2-liter soft drink bottle and cut the bottom off, then cut a rectangular slot about 4-5" up one side just wide enough to accomodate the width of the vent attachment to the blower . If it looks like rain, I just slide the bottle down over the vent tube, and the blower...

I gave this rub a try on some peach-infused pork butt, and...well, that dog will hunt! Looking forward to using it on ribs soon...up to now, my fave has been Historic Lynchburg's Cinnamon Chipotle rub, but I like this one as least as well. For my own taste, I bumped the cinnamon up a tick, and...