Recent content by Jeremiah Sullivan

Thanks for sharing, I do pretty much the same except I add olive oil when mixing as well as on top (can never have enough ya know and I roast my eggplants directly in the coals instead of on the grates. I find you get more of a smoky taste that way. The first time I tasted this stuff in a...

My preferred method is the paper towel and pam combination, if I'm using newspaper I make sure I have the chimney set where the ashes from the newspaper will not be a problem.

I would have to echo bryan's comment to try it out with a chuck roast.

I have the Raichlen ones that are in the above Amazon link. While they do work, they can be a bit cumbersome to use. Problems I have: 1. They are a bit slippery once you have them on. 2. You loose fine dexterity due to their bulk and above slipperiness, it's hard to perform tasks like...

I cut as I go, so for leftovers I usually slice a piece off and some salt + pepper and in the pan on both sides for a few minutes. This reheats and gives me a nice crust. If you're looking to avoid the crust I would go with a low heat in the oven for a gentle reheat.

Hey Mike, Great looking jacket, would you mean sharing a little insight on how you put that together? (supplies, etc).

Screw the crock pot, get this in some cast iron and plop it right on the WSM! I love the smokeyness it can add to dips.

All of my knives with the exception of my paring knife (wusthof) are from Forschner. I have a 10 in. Chef's knife which I use to slice my brisket, roasts, etc. Definitely planning on getting the granton slicing knife, it probably will be my next knife purchase.

I'll be there, first comp for me. Team name is Heavy Metal BBQ. Feel free to say "hi!"

No problem, I do it quite often, much better for starting the cook immediately as opposed to waiting for the cooker temp to come down.

I usually start with about 10, just light them in the chimney as normal, never any problems.

You could be hitting fat deposits which are a-plenty in the butts. Are these bone in or boneless? How long before you hit the 160 wall? Could be the normal plateau which can last for hours and hours. Also, have you calibrated these bad boys in boiling water just to be 100% sure? That...

Bryan, You can order from them via the telephone, although their prices are currently near 2x that of what smokinlucious is charging (when you consider shipping). Did you find their chunk size adequate? For the most part I was happy, but there was some pieces that were a little too big.

Bryan, Have you ordered from smokinlucious before? I have ordered from nature's own in the past but when I checked as of yesterday their prices are about double what I paid last time and it looks like smokinlicious was a much better buy. I got the red oak, cherry, and maple, 25 lbs. of each...

I find the biggest issue I've had in the past with the high temps was when I didn't start with enough lit, when shooting for 350 I now use no less than one full chimney of lit on top and have little problems getting the bullet up to 350 and holding it there. Might as well also mention that for...