Recent content by Hal V

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Hal: I forgot that before I purchased my WSM I bought a gadget called the "Smokenator" which is a baffle which enables one to smoke on the OTG 22 1/2" only. It cost me...

Hey Richard, Yeah, I do too with the aluminum foil.. I guess I am just looking for another option to use more often like you said. As long as I can still smoke with a OTG or Performer, I would be very happy...

Question.. I am debating about selling my WSM 18" that i have had for about 5 years. I love the food that comes off of it but hate the clean up of the water pan / ashes at bottom of unit as well as having to clean 2 grates.. I am wanting to buy either the OTG 22.5 or Performer. I also have a...

Thank you John ! You are 100% correct..

I have 2 big slabs of Spares going since 9am and just added 3 slabs of Babies to go along with them. Getting ready to foil the SR's in about 30 minutes with Orange Blossom Honey.. Can't wait to eat tonight... Been about a year since i opened the old Bullet, but all came back to me rather quickly...

I just did my first smoked brisket this weekend. It was by coincidence a "wimpy" 4.27 lb-er from costco. Took 6 hours and 25 minutes and was the best thing i have smoked yet in the WSM... Next time i want to do a whole packer, I didnt know they came that way in my rush thru the store...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

After reading in the Topics about smoking Hot dogs I decided to give it a try this past weekend..... After I finished with the 4 whole chickens I threw about a dozen and a half hotdogs on the top rack. They turned out to be the hit of the party!! They were nice and light browned and a nice...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> And every now and then I get these wierd green patches that have to be scraped down. </div></BLOCKQUOTE> I get these too Bill on my Genesis Gold C. Thought i was the...

I got mold after a few months of use. Since then i degrease the inside of the lid once every 2-3 months, and burn off all residue on the grates on a gas grill before each smoke. With the water pan lined with foil, she is clean as a whistle. Go Gators

Im with Paul. I usually do my butterflied chicken low at 225 and it usually takes around 4 hours or so. I just dont eat the skin.

<<Not being able to handle having something that isn't working as it should, last night I began my journey into the insides of my maverick et-73 wireless thermometer.>> Cool on the mod, at least yours worked. My receiver died after 1 (ONE) use. Maverick just replaced it but could not or would...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry: Hal, I started 16 lbs of butts at 8pm Friday night and they took 22 hours to reach 195 degrees cooked at 225-230 overnite and bumped up to...

Sounds great Jim. May i ask how big the 2 butts were ? I am planning on doing same tonight and trying to serve at same time (3/4pm) tomorrow Go Gators

Yeah, i saw it too. i loved the episode up till that point, the marinating, rub, all about pork butt, etc. until he smoked it that way. I cant imagine a hot plate and wood compares in flavor to charcol and wood at all. Cant say i ever tried his way or would try it his way.