Recent content by M Nowc

I prefer to inject prior to cooking, and not baste at all. Chris Lilly's injection (recipe below) is simple and has given me excellent results. You could use the same recipe to mop with too. Chris Lilly's Six-Time World Championship Pork Shoulder Injection 3/4 cup apple juice 1/2 cup water 1/2...

I don't. I just let the bottom of the pan get "seasoned".

I'll add another vote for using an empty pan. I'll suspend foil over the top of the pan (2 sheets perpendicular to one another) with enough of a dip in the middle to collect drippings/grease. I've never had an issue with anything burning since this leaves a nice air gap between the pan and...

30-40 might be a little too much. I'll normally light about 20, and dump those over my unlit. I'll start with the top vent full open, and one bottom vent all the way open, the other two completely closed. When I start to get close to my target temp I'll start to close my bottom vent. It's...

Joshua - How many lit charcoal briquettes did you use to start your cooker? When I do the longer cooks I'll light about 20 KBB and use that to start the smoker and I'll slowly bring my cooker up to my target temp of 250F. Usually will take about 30-45 minutes for the smoker to reach that temp.

Yes, but just barely. The height of the basket is the biggest issue, but with the hinged grate its not an issue.

Like many of the other members of this forum I grabbed a Jumbo Joe on clearance at Target and decided to test it out this weekend with some low and slow. I had a 3 lb chuck roast in the freezer, picked up some peppers and onions from the local farm stand and about 6 hours later we were eating...

Dwain, How many lit coals did you use to start the fire?

I always go for USDA Choice or better. I'd say most grocery stores have choice. and look for good fat marbling. When I do steaks on the gasser, I like to use a reverse sear method. I'll slowly bring the steaks up to about 120F internal over indirect heat, then I'll toss them on the sear...

This was my first go at sausage making and if you have a grinder and sausage stuffer attachment it's pretty simple. Found a great site (http://www.meatsandsausages.com/sausage-recipes) with a ton of different recipes.

Tasted great. Used cherry so the smoke flavor wasn't overpowering. Next time I'll probably add some cayenne or red pepper flakes to part of the batch to add a little heat.

Great looking burgers Jim.

Tony - it's like a greek salad without the lettuce.

I had about 4 lbs of pork trimmings left over from a few racks of spare ribs so I decided to make up some fresh italian sausage and cook it low and slow on the WSM. [/URL][/IMG] Pork all ground up and spices measured ready to be mixed in with the meat. [/URL][/IMG] Sausages made, ready for the...

With water in the pan youre going to have a hard time getting up to 350, for my high heat cooks i use an empty foiled water pan. You'll probably need to flip the door and prop it open to increase air flow. http://virtualweberbullet.com/brisket4_photos/hhbrisket7.jpg