Recent content by Kyle-Toronto

Was at 215-225 most of the time. Started with the vents about 1/4 open then by about the 2-3 hour mark I had them almost fully open trying to get heat up and stay up. 18" WSM

Haven't smoked anything in a couple years. I'm smoking a 4lb pork roast. I'm about four hours in and having to add more charcoal as I've burned through most of it already. I did the minion method and filled the tray up as much as I can and put about 10 coals in the center to start. It's about 70...

I've cooked a bit on my Weber Kettle over the past year and I do almost everything indirect, and finish off direct. Pretty much for everything I will put a full chimney on one half and put the food on the other half. This goes for chicken breast, kabobs, pork chops, steaks, hamburgers...

I've been putting hickory chunks in with my steaks lately and it has been adding great flavor. I will set up two sides of the grill for indirect. My gf likes hers well done and I like mine med to med-well, so I will put a wood chunk in and put the steaks on for about 15mins indirect, and finish...

Thanks for the help. Was still pretty good. Made a hash with potatoes the next day, which was very good. And made sandwiches today, were very good as well. The gf wasn't a fan of some of the fat in in though :/ Wouldn't say either. Was dry, still fairly tender, just dry.

Hello, I did my first brisket. Flavor was good, was tender, but was dry. I was going to do the crutch, but I put it on at midnight and just wanted to leave it overnight. Plus I read the crutch could make the bark soggy, so I decided not to do it. Maybe next time I will. Couple things: 1) When...

Just an update. I didn't brine it and used some applewood. They turned out great.

Thanks, I'll try again. I'll try in direct then finish direct, and use a full chimney next time. I'll also try them on WSM. I'm going to marinate them in a dressing maybe italian next time and see if that turns out better.

I have the Kingsford blue. You're right maybe not brine next time, maybe that was the rubbery texture. Should I add wood? Still would lke a better taste.

Off topic a bit, but when using these methods on foods like steak, are you adding wood at any time?

I'm moving, and left my natural gas grill behind. I wanted to go with charcoal to get a better smoke/flame taste on my food. Even on my mom's cheap propane BBQ she would get a nice flame taste on her chicken breasts, but I just couldn't get that on my gas grill. So I bought a Weber One Touch. I...