Recent content by Mark Hudson

Iuse a full chimney of briquette and let it get white to the top. I have tried spreading it all over the grate, and on only half. Both with the vents wide open on top and bottom. I can't ever get the dome thermometer over 400 and that's only when I cover it and don't open it...if I open it I...

I also use a vac packer. If you read other forums you will see references to a reheating sauce that is basicly a vinegar based sauce to insure the pulled pork stays moist when its reheated. What I have started doing is adding a small amount of this to my pork when I pull it prior to sealing it...

I would like to write a book as a response to this question, but I already see some of the typical repsonses by folks. So let me just say that as a business owner for the last 26 years, with operations on both coast, there is a lot more to consider than what has been brought up here. It does...

I hate that I love wine as much as BBQ. I hate that I can open my wine, faster than I can finish cooking my BBQ. I hate that if I finish my wine, prior to my BBQ, I just might forget I have BBQ cooking. I hate when BBQ turns into charcoal since it was forgotten. Othere than that I cant think...

being in your boat myself, I can say after three days of cooking on the performer, a chimney is almost required. I have yet to figure out how to get really high temps, best I have had so far at the dome was 450. that was with a full chimney and then dumped on the grate with the lid on for 15...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.: Anyone catch the Dead shows on MSG channel last night? Was an 80' Radio City show and an 89' RFK. Was on for 2 hrs. And I just got rid of my...

needed is subjective. I do a pb that I brine with a mix of ps seasonings pork mix, and a lb of their maple cure. i add that to a gallon of water and brine two buts overnight in the fridge. I then coat the butts lightly with a rub (not a salty one as there is a lot of salt in the pork...

Lol, dont sweat it. It happens to all of us. I have a ton of horror stories from my grill dome days, and now am finding I am repeating some of them on my weber.... Its all for fun anyway. dont learn if you dont do. Get that smoker up to 275 or so and finish those things off.

well since I jut got my performer two days ago at HD I bought a bag of cowboy. I just pulled it out to get ready to grill tonight and I swear it had a small log of about 3 inches in diameter by 5 inches long in there. Some of the chunks are larger than any softball I have ever seen. I have...

I have to admit I foil both my ribs and my brisket, but never a PB. I have tried it all with PB, injected, marinaded, rubbed etc, and I found I like to rub it, wrap it in saran and then foil, let it sit in the fridge for half a day overnight, and then smoke it till its done. I do let it rest...

I do all my smoking on a pellet smoker, and its odd you say this. BBQ delite just released a wine barrel pellet, and I was thinking of picking some up. Its just oak wood infused with wine, let me know if you get any different flavor profile from the wine, vs just oak?

just last night, on my second cook ever on the performer, I lit my coals in a basket, got them all white, dumped them out, spread them over the bottom grate, and started adjusting my vents. It was running up around 500 and I wanted it to settle in around 450 so I closed the bottom a bit...

this may be meaningless, but have you tried replacing the batteries? I know mine does odd things when they get low.

Thanks guys, never thought about the lump falling through the grate. Wonder if there is a steel screen somewhere... I am going to get a chimney today and try that, it took forever last night to come up to 400 degrees in the baskets.

Honestly there are two schools of thought on green wood. I know quite a few teams who use it. I also know they have all been cooking for a very long time and understand how to use it. If you have never tried it, I would stick to seasoned oak, or at least be prepared to ruin your meat