Recent content by Kirk Boorman

Found a pretty new one on Craigslist for 150 on the 3rd. I tried contacting him but it was gone that day. They don't come up for sale very often around here so I knew it would go quick.

Thanks guys. I guess I'm just a cheap ol' s.o.b. because when I look at the materials and construction of the WSM, I can't imagine why it should cost more than 200 bucks. I do love the way they cook though so like I said, I guess the market (me) will ultimately decide whether it's worth it. I'll...

Thanks Jim. That does seem to be the cheapest at the moment but I still think it's way out of line. I mean really, we all know how well these cookers work but given how they're made, I just can't see why they cost so much. Of course the market determines pricing but I can't imagine how many...

First off, wow I can't believe it's been 4 years since I've posted here. I've poked my head in many times since then but ever since we moved into this house, life's been a little different. Anyway, I want to pick up an 18.5" as a gift to my brother in law and I can't believe how much these...

I've had trouble getting high temps too. I tried the door trick with moderate success. Nowadays I just crack the lid (offsetting it slightly). This has been the only reliable method I have found to raise the temps and keep them up.

RO is the only lump I've used and I think I found one rock last summer. That was it. I have more of a problem with the consistency of the size of the chunks though. One bag will have nothing but small chunks that fall through the grates easy or chunks so big it's hard to arrange them tight...

Nah, I'd only worry about smoke going into the house. Beyond that you should be fine. Shouldn't have that much smoke coming out of the cooker anyway.

The NuTemp is not supposed to be turned on and off with each use. It's supposed to be left on. The battery life is quite good as it does not draw much power.

Foiling yields more consistent results as well.

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 you can get away with) 3) Unfoil to firm up and glaze the ribs (last hour or so).

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Piccolo: One question I do have about your post is that since the probe is a solid object just like the meat, and it is positioned exactly the...

I've had trouble maintaining temps above 300 for long even with a dry pan and a ring full of burning lump. I've tried propping the door open with little success. If you want to raise the temp, offset the lid a little. This is the only thing that has reliably worked for me.

I think you guys are dismissing Kevin's comments a little too quickly. While air is "stuff," it will not show the effects of radiant heating as measured with a thermometer probe. Heating the air occurs to some extent from radiant energy but it's mostly convection. That's the way your radiator in...

Jim's method is a great place to start. You do want to trim off the "oyster" before cooking and maybe a little cleanup and trimming just so everything looks nice. Try to avoid thighs that the skin is falling off of because it will shrink up. I haven't tried toothpicks yet but I prolly will someday.

Try setting your chimney on asphalt sometime. I've never done it but I saw a some other guys do it a few weeks ago. I advised against itbut they chose not to listen. Have you ever seen asphalt burn? It's tough to put out once it gets going.