Recent content by Jackomo

I'm having the samed problem....except I'm a little more desperate....its aout -3 deg. c, and beginning to snow No kidding....welcome to Norhtern Ontario!..it was+ 10 this morning on my home thermo....good for the maple syrup, not good for the Mr. Brown. I have been adding fuel to keep the...

Dale, What were the four sauces you tried on the side? Which did you like best? I hadn't imagined having coleslaw on pork! Do you use creamy coleslaw, or the vineger kind?

This may be a silly question (but it is the beginners forum isn't it?) If I am cooking two butts of the same relative weight, do I double the cook time of one? i.e. one six lb but cooks for say 9 hrs. Would two take 18 hrs, or still only about nine? or somewhere in between?

Hi Guys, I have never had the pleasure of having pulled pork sandwiches, so I wanted to pick your brains as to what kind of bread, and toppings might go well with the Mr. Brown I hope to make this week-end? I love to try new things, so any suggestions are welcome!

So am I still ok to use the cut I bought?

Hi All, Well, due to my inexperiance I made a few boo-boos on my first BRITU cook. Having said that they turned out great anyway (the WSM is quite forgiving it seems). However, the 2nd cook has not started off well. I was intending on buying pork butt for Mr. Brown, but instead picked up a...

I was interested to read a few threads about mustard rub over the past couple of days. I found a very mild dijon (presidents choice, old fashioned dijon) that I like at the grocery store here, and have been using it for all sorts of cooking and sandwiches etc... Anyone ever use Dijon? What were...

The BRITU worked out great, with the coarse no-additive pickling salt, and the Diana sauce. One thing I noticed, it seemed that the racks with the most meat tasted hammy-er (sp?) than those that were a little smaller. Any suggestions on why this might be? WHat exactly is it about the BRITU...

So you put the chips right on the coals (no foil)? I have soaked about 1 1/3 cups of chips, not really knowing how much I will need. One thing I was wondering: if you do put them in foil, do you have to take them out, or leave them on for the whole cook? Thanks guys!

I'm about to start my first smoke this morning (BRITU). I don't have cherry chunks, but so have chips. How much should I use? Should I soak them first? Thanks for the expertise!

Thanks for the link Mike! I picked up some pickling salt that says it is "pure, no additives, non-iodized". It is definitely coarser than regular salt. Is kosher salt of the same texture as table salt? From looking at the picture of BRITU, it seems to be, but its hard to tell. Anyway, I'm off...

Supposed to be above 0 deg C all this weekend for the first time since fall in the Great White North, I figure I'll baptize my new WSM, and my first smoke with BRITU... (Might have to rename the recipe "Best Ribs At the Edge of The Universe" in honour of Northern Ontario)

Hi All, I was debating on what to do for my first WSM adventure, BRITU or Mr. Brown...and have decided on BRITU, mainly because my family (not so much myself) all love ribs, and they are on sale at my favorite grocery store (back ribs $13.78/kg or $6.29/lb for all you imperialists out there)...

I'm confused about something: should Susan be monitoring the "Pit temp" or the temperature at the top grate? Or do you consider these the same thing?

I managed to pick up some hickory (a bag of Weber chunks) while I was down south. How many chucks did you guys use? Did you use it WITH the cherry, or without?