Recent content by Mike Felt

Geez, I was hoping you wouldn't bring up that topic! Agree with everyone here -- everything in moderation. I do much less BBQ in the winter, so I like to thing that allows for a bit more in the warmer months.

This is going to sound a lot like Jim S' reply up above, but here it goes in the early morning: Colombian coffee (and lots of it) Afternoon: Beer (Leinenkugels in the fall/winter/spring, and Corona in the summer) Music: Jimmy Buffett, or Radio Margaritaville (Sirius 31)

Thanks. I'm sure you are correct on this. I don't recall leaving the probe in the cooker for any extended period, but maybe more than an "instant" check did the damage. thanks

My polder digital is acting funny today. Running very high, so I attempted to calibrate it in ice water. Reads 140 F when submerged in ice water, and I cannot get the calibration button to do anything. I tried a new battery but got the same result. Any ideas here? Thanks

I've got the probe clipped to the meat probe, so that seems to be working. So far, so good. Meat went on at 10pm, checked it at 6:30am and the temp is correct.

Thanks Bob - that makes sense about the probe if its located near cold meat. My plan was to attach it to the top grate, where the brisket would be. If the probe is several inches away from the meat, will that reduce the risk of false reads? Thanks

My first Guru run will be on Sunday...I'm cooking a brisket, so plan to use the standard Minion method to lighting the fire. Do I need to alter this approach at all with the Guru in place? Thanks

That is too cool. We are getting for winter here in Minnesota and I thought we were smart, building a small enclosure for the WSM with a vented roof. Now I need to rethink the plan and see if we can go to a bigger scale!

I have been down this road too. Bought my first smoker - a Brinkmann - couldn't wait to part with it when I found out about the WSM. I agree with the advice of "buy it and cry only once". The other option to wait and keep trying to find one that is gently used. Using Craigslist, I just...

It came off at 5pm when it hit 190 internal temp. Mixed bag -- chopped point was great, the sliced flat was a bit dry. I know I didn't overcook it, but think maybe I cooked at too high a temp. Lid temp ran 250-260 for the length of the cook. The new Kingsford performed well. Could have run...

The meat is on! Got an earlier start than planned, so hopefully I won't need to foil it. Started the fire via Minion method and the meat went on at 7am. Beautiful day - 50 and light rain. Now, if the new Kingsford will just perform, I should be OK.

Yes, point+flat. The butcher may have trimmed it aggressively. One end was pretty much cut off, but he left me a good fat cap. Thanks!

Due to a time crunch, I'm going to need to shortcut and foil a brisket. I have a 7.5 pound whole brisket. Assuming it cooks at 250 degrees, how long to you think it will take to get to 165 degrees internal, then I can foil it and finish it in the oven, or crank up the WSM to cook at 300. Thanks.

I'm cooking a pork butt, using an injectable marinade for the first time. A bit of an experiment, and I know there are mixed reviews on injecting butts at all. But its worth a try this weekend.

Ditto on the Butt Rub peanuts - they are awesome. you can order them off buttrub.com and I'd highly recommend them.