Recent content by Mike Hartwell

Nice score on the blue boy. I haven't seen on that clean in decades. Welcome to the community.

According to this , they are no longer available at Lowes. I just checked the CharGriller website...they no longer list the Kooker.

it drives my wife nuts, when I can't give her an accurate cooking time. I just ask her when she wants the meat on the table, and then I just do the cooking early and wrap.

Hello Terry, and welcome to the forum. THIS is a link to "cooking topics" section for turkey breast. And This is a link for cooking your ham. Note that cooking times are not definitive. If you are facing a deadline, cook early, wrap in foil and put in a cooler. Last thanksgiving My turkey was...

you have definitely cooked some BBQ there! Thanx for the pics.

5 hours at 250 might be a bit long. BBs will cook somewhat quicker. HOWEVER the time is not the end-all. when the ribs are so tender that a probe passes thru the meat with no resistance, you have cooked them long enough. When cooking for company, it's good to have a little lee-way in the time...

try cooking your chicken on the WSM with a hot fire and NO water pan. If roadside...I like to dunk the pieces in the sauce about every 10 minutes until done 45 mins to an hour. Cornell, I usually brine and then spatchcock. I leave the skin side down for 10-15 mins and then flip, basting all...

Bump it up!

I also applaud your choice of throatwash. Miller's...finest kind.

We don't see these very often around here,but when i used the "Find" tab with keyword "hangers" got multiple pages of hits. I think I would work with them like a beef roast...marinate with stubbs and indirect on the performer tamped down to 300-400 or so, until internal hits 120, wrap and rest...

Chris has set up a great "Cooking Topics" page on the main site. Here is a link to the section that would most interest you. Also, the "Find" tab works great for just about any topic you can imagine, relating to outdoor cooking.

how do you measure your temps? OEM therm only, or do you use something else? and where do you measure, if using another therm? It's frustrating to not be able to do something that is supposed to be the main point of the equipment.

I prefer membrane off. There have been times when it seemed to just not want to come off, so i just scored it. I don't think any body noticed. Out of the 4 racks cooked, 2 had membrane on. there were no leftovers. Says it all.

I dunno. i just use a oily paper towel.

my first cook on the WSM was 3 racks of baby backs, but i been doin this stuff for a while on the reglar ol weber, so i wasn't much scared. turned out fine, so i just kept on usin it. guess it's seasoned by now.