Recent content by Jason Duhamell

For those you have been following the new cooking competition show on the travel Channel. I can officially say the episode I will appear in American Grilled Chicago will debut on August 20 at 8 PM on the travel Channel. I'm really excited to see how it turned out and I encourage everyone to...

I have done a beer can turkey with on of the large pineapple juice cans. It turned out wonderful.

By the look of your tank it has the OPD valve installed on it so it can be refilled by any propane dealer. I'd say you are good to go. It looks safe to me.

Overall I think the high temp brisket turned out very well. It took just 4 hours, my temps went a little high for about a 1/2 hour around the 400 range but other than that I stayed at 375. The brisket might be a little dry but still very good. here are some pictures of the cook.

Just finished my 1st high heat brisket. Brisket was just over 11 pounds and it was at 190 internal in 4 hours flat. Its resting in a cooler right now

Brisket is done in 4 hours flat. Resting in a cooler for now. I will let you know how it is later

Just wrapped it at 160 degrees right at the 3 hour mark

I agree drop the smoker temp and keep it on as long as you can. At 184 you probable still have a couple more hours on the smoker. Plus it will stay hot in the cooler for a while. I have had butts packed in a cooler on a warm day go 4-5 hours and they were still to hot to pick up with your bare...

Here are a couple of starting pictures http://img.photobucket.com/albums/v318/jman1972/12poundbrisket.jpg

Starting an experiment today with a brisket. Going to try the High Heat method and see how it turns out. 12 pound brisket rubbed with Smokin Guns Hot. Cooked on a Weber Smokey Mountain with Kingsford charcoal and apple wood. Life is Good. I am sure I will have pictures later

When i am smoking pork I always give myself 12 hours. If it is done early then it will best well in a cooler, but there is nothing worse that you party having to wait because the food isnt done. Just my opinion.

Thanks for the advice Dave thats exactly what I planned on doing. The good thing is said company is only 1 mile down the road from my house. Should make for easy transport.

Well the good news is my buddy is letting me borrow his Good One smoker for the cook. I can do all the butts on one smoker so that will make it a ton easier. I will use the WSMs to do the chicken.

I just got a call from a local company that asked me if i was interested in catering their company picnic in September for 250 people. They said they found my website while searching for bbq. I have never cooked for this amount of people before, the most i have done is 100. He said they want...

If you have a Home Depot they run there Kingsford twin packs on sale around holidays for 7.97-9.97. That is for 2- 20 pound bags I think the next sale is on 6-30. That is when I stock up on charcoal.