Recent content by Michael Stella

I lost my internet connection last night to boot, so I guess I was on my own. I did try another port and it was the same reading. The temps are being read in F. I ended up taking one of the food probes out of the pork and putting it on the grate, and was able to monitor the pit with that...

I'm finally using my Stoker that I got for Christmas last year. When I got it I checked the calibration of all the probes and they were good. Today I had them all on the kitchen table and they were all reading within 1 degree of one another which is fine for pork butt. Now when I'm trying to...

I did not get the calibration number with mine either. I called them up and was told they were all calibrated to '37' When I dip them in a roaring boil, I'm getting about 205. I should be just over 210 at my elevation. He said he calibrates everything at his location near sea level with a...

I'm usually drinking some ice cold Miller High Life, and listening to the wife complain about how I've wrecked her kitchen and better clean it up! Michael

Steve, I ended up modifying your No 5 sauce by using 1 cup of brown sugar, 1/2 tablespoon of allspice, and 2 tablespoons of honey. I really like this version of the sauce. I was going to make the sauce with the peppers, but decided that would be for a different day. I am really liking this...

I'm thinking of adding some Chiplotle peppers that have been through the blender to a batch, and in another batch maybe using some allspice. How much of the peppers do you think I should add? I don't want to burn anyones *** off, but just add an additional depth of flavor and a tad of heat...

Last night at 10:30 I put two 7.5 butts on the WSM. I had a lit chimney of K and an unlit chimney in the smoker. Temps were at 275 at the lid, and it was drizzling outside. I figured the temps would settle down to about 225 like they normally do after about 30 mins. Top vent was 100% open...

Has anyone ever smoked a pheasant? My mom wants me to smoke one, and gave me a farm raised pheasant. Should I just do it like a marinated chicken? Any help would be appreciated. Thanks, Michael

I was at sams club yesterday, and decided to pick up a cryo of pork baby back ribs, on the way home I stopped by Whole Foods, and picked up some beef back ribs. It's gonna be a tasty dinner tonight!!! Anyone else smoking today? mikebaby

A few weeks ago I had a stuffed filet mignon at a local steak house, and I got to thinking, that this weekend I'm going to be cooking a whole beef tenderloin, and I may stuff part of it. What I had a couple of weeks ago was a french peppered cream cheese of sorts. I was thinking about...

Can you also elaborate on what is better about the result? Thanks, Michael

What is pure spirit? Thanks, Michael

I was at Sams Club the other day and walking through the meat dept, they had someone cooking samples of a cranberry peppercorn pork loin in a skillet, I tasted it and thought it was good, so I bought one. I cooked it last night on the WSM and it was FANTASTIC. no water in the pan, steady temp...

I've been using a mix of about 80% hickory and 20% cherry for my PB cooks. Michael

I usually do, but during a real stiff wind it will sometimes get knocked over and I don't want my WSM to go over with it. The pork came out great (I threw on a fatty for good measure with about 4 hours go go). After That last charcoal I put on, the fire stoked it self up to 240 at the lid and...