Recent content by John Letourneau

YES!!! Now why wouldn't 'find' find it? Who knows. I'll keep it in a safe place now. Thanks again! John

I have looked everywhere for this, so sorry to bug everyone. I was bad, I ran across a recipe on this forum, in the BBQ area I think, that was a modified Sweet Baby Rays sauce. I made it that one time and need to make more...but I can't find where I saved it anywhere!!! ARGH! I recall it was a...

"...way too much honey in the sauce turned them black but..." and the problem is..??????

Now this has gotten me thinking... last summer I cut down a black cherry tree. Still have the logs and was thinking of using them for a smoke. I assumed they would be ok...anyone use black cherry? Bark and all?? And related to this...many years ago I bought some red oak beams from a sawyer...

Hmmmm...I have seen where a cage of chicken wire is used to wrap the animal and keep it all together during the cook. That configuration avoids the loss.

Foiling also help keep in some of the juice. Also, to hold this until lunch you should put it into a cooler, wrapped in a towel...wrapping it in foil to keep the cooler clean I have had mine wrapped for 4 hours and it was plenty warm when I finally took it out.

Mine gets stored inside, no sludge here I would offer a suggestion though, for those who have to keep them outside...if you have a couple scrap pieces of PT 2x4, you can elevate the smoker off the ground and allow the air to flow up into the area. Why? To remove the humidity that can build...

You may want to stick it in a few places to make sure most of it is like butter. It seems strange that it would be 'done' in a short time and showing a low temp. If the temp gets away from you like that, close the top vent a bit. Also don't drive yourself crazy on temp watching...sometimes it...

Or, at noon you can foil them and put them back on the wsm and open all the vents...sort of like an HH brisket. People will see it come off the smoker too I hope your friend does not have too many mouths to feed. I just did an overnight with a 10.5 and 9 # pair of butts.

Mickey, I think I know what you are cooking; I have purchased many of these from various sources. Cooking it from the instructions does yield the very best turkey...but you are not doing it that way You usually only take off [carefully] the outer cryopac, leaving the foil. I have also used...

I really need to start taking pictures The pull of both butts went off without a hitch; I know, you were concerned <tee hee>. Pick up one end and it splits in half. Turn it sideways, and the bone pulls right out...sweeeeet. Moisture is very good, and the bark is very very tasty; that little...

I am one to jump into trying things where perhaps others might ease on into new territory. Since my draw to the WSM was to be able to smoke overnight, that is what I tried for my second round of BBQ; and last night was the night! Bought 2 Boston butts [on sale for $1.08/lb] on Monday. Tuesday I...

Mine turned 11 last Monday. <sigh> Yes we love them to death, but, dads do like the quiet time.

Signature...thanks! Actually this is the relationship I have with my brother in law. Man loves to fish [flounder typically when we vacation at the beach] and does the filleting. And I LOVE to cook, so the only reason to be married to his sister...oh wait, she might read this. lol

Sure enough Rich. Although my thoughts were more towards the dripping fat from the top rack slathering the meat on the lower rack...bringing along some of its flavors while it was at it. We may have embarked on a whole new area of research !!!