Recent content by Jonny K

Tony, Great Job! You're making me really hungry. By the way what is the foil under the analog thermometer on the domes for. Also I see one of the doors is foiled. Is that for easy clean up? Just curious. Jonny

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">A more practical summation of the 321 method might be be to 1) Cook unfoiled to achieve the color your after (3-4 hrs) 2) Foil for tenderness (30-45 minutes, as little as...

Ron, I'm glad you enjoyed it. Please post some picks if you have any. Feel free to modify it anyway you want. I'm going to try substituting the brown sugar with Turbinado a.k.a. sugar in the raw for my next batch also the add the additions that Tim used. Jonny

Tim, I'm glad I was able to make your BBQ experience more enjoyable. This board is a great resource. Next time I make my rub I will try your additions. From the sound of it, I'm sure it will take it to the next level. Happy Q'ing! Jonny

Kevin, That's one fine gourmet meal! It would be fit for a fine restaurant. I have to admit, you're one of few guys on here that go all out with the presentation. I personally think presentation is almost as important as how the food tastes. If the food looks great and tastes awesome it's...

Dan, I've done 4 smokes so far since I've went to the Piedmont. I've used Lump and Briq's with no problem with temperature control. I always use the minion method and both the lump and briq's have been very consistent with keeping temps between 230 and 250 lid. I always leave the top vents...

MD, That's an interesting read. It somewhat makes sense. I might have try it sometime. The only thing I would caution on is I probably wouldn't use a sauce that had really high sugar content, it might give the bark an off taste. Just my opinion. Post some pics if you get a chance. I'd like to...

Tim, I'm glad you liked the rub, I'm always trying to better my rub, could you post what additions/changes you made on this post. I'd also like to know what effect your additions had. Congratulations on a great smoke! I'm sure you'll have many more to come. Jonny

Clark, You truly are a master of WSM restoration. You should write up a section on cleaning/restoring old grills and smokers. You have to take a picture of that "Cadillac" after it is restored before it's first Wyocena inaugural smoke. Jon

Harvey, That's an awesome video. It almost look professional. You could start a series and put burn it DVD and I'm sure you could sell it. I've been wanting to butt for a long time but still was very confident but after watching your video a butt will be my next smoke. Thanks and great job!

For those of you who have/know Menard's stores (Like Home Depot) they currently have this stainless steel grill cart for only $49.00 on sale from $99.00. I didn't see it in the flyer. I believe it's a non-advertised sale. I only looked at it briefly but it has doors with storage inside, a sink...

I've been contemplating putting in a sensor grommet, which replaces a bolt in grate bracket so you can put a thermo through it instead of feeding it between the dome lid and body, which creased my probe wires. The two eyelets/grommets can be found here: BBQ Guru...

Clark, Not to get off subject but I've been debating for a long time to put an eyelet in from the BBQ Guru site: http://secure.thebbqguru.com/ProductCart/pc/viewPrd.asp...ory=36&idproduct=136 or eyelet/grommet from Rock's BBQ: http://rocksbarbque.com/Accessories.html I figured the temp...

Clark, Post some pics when you get a chance. Jon

Matt, I bought a Levitron (sp?) GFI from Home Depot and so far no trips on the GFI. The fridge is working great. As you suggested, I did contemplate using a standard 3 prong outlet in the garage. The thing is the circuit is located about 4 to the right and about 3 feet about a garage water hose...