Recent content by Lennard Kong

Much difference between the dry cure methods vs brining ?

me too, did this a few times for the Xmas season. I make sure the ribs have good colour/bark then take them off and sauce them, cool quickly then refridgerate. You want the sauce to stick well so they look good when reheated.

Hello, I've been doing a lot of Roadside Chicken lately on my Silver. However I do find often the drippings will out a good bit of the charcoal. Any suggestions apart from having to put the chicken on one side only ? Thanks, L

nice, how long did you cure it for ? the guide says 3 days what would be too long to cure for ?

I've just separated, trimmed, rubbed a brisket as per the TVBB pastrami guide. Trimming fat was quite a chore. It appears there isn't much mention of pastrami made with the point. I guess I will find out in a few days how the point comes out vs the flat.

Well after using a temp control fan system a few times, I would have to say it doesn't really offer much improvement. In fact its a little more hassle since you have to run power and have things dangling. It might be nice to have to see the temps on your laptop etc. I have owned my WSM since...

won't get any damage. the WSM is called a bullet smoker because its bullet proof.

I got finished my temp controller setup today. I am using a PID controller I bought off ebay for $55, it included a thermocouple and relay which is used to control the fan. The thermocouple is also a bolt type which I can install to replace a grate bolt. Got the fan from an electronics surplus...

question for those of you with either system, does your fan cycle on for a few seconds and then off when near the target temp or is it just a blip of the fan for a fraction of a second ? I've got my homebuilt fan done and looking at setting the parameters in the pid I purchased.

thanks for the pic, I just got a small squirrel cage fan and am going to build a controller using a PID too. Will show my progress. Lennard

dont sweat it, you only need be concerned with stable temp and make sure you have enough time if the brisket requires more to reach fork tender the midnight brisket cook guide in "Cooking Topics" has everything you need to know. Once the brisket has reached 185-190 start checking it every...

Question for you auto temp users, since all the vents are blocked and only one is used for the fan, do the coals tend to burnout more closer to the fan ?

Anyone ever smoked pigtails ? Grilled pigtails are quite popular in the Caribbean now, they are usually boiled to lessen the salt and pickle then seasoned and grilled. They don't have a lot of meat but make a good snack. I am looking to try smoking some this weekend.

I've never had bbq'd beef clod. I knows its on the lean side, is the goal to get it like pulled pork ?

Hello, Does anyone know what type of thermocouples are used in the bbq type wired temp probes ? ie J,K,T etc ? I have a broken wired thermometer and I have a PID temperature controller and want to build my own controller. btw you can get temp controllers including the probes for about $60 on...