Recent content by Miles Long

The new format makes no sense. BBQ and grilling section was the best. w/o pix is silly. Why not just remove all the sections and just have the pic section... NOT HAPPY

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">the "meat" came from a recovery plant that extracts meat from the trimmings of other processing plants using ammonia and centrifuges! </div></BLOCKQUOTE> Wow, my colon just...

Thanks for the replys - I'm ready to tackle this again.

I loved the wsm so much i bought a OTG. I seem to be doing something wrong as my steaks suffer from flareups and get burnt to crisp. I light a full chiminy - then stack them on one side and let them burn grey- if i put the lid on with the vent open the coals seem to nearly go out...if i have...

Well I got my first cook in the books my thermometer hasn’t arrived yet, so I don’t have any temps- One chimney of unlit and half chimney of lit on top spread out nicely and threw 4 chunks of hickory on top- it was perfect, until I looked over at my shiny new fire ring Some of the pictures are...

Here's a googled definition of the 3-2-1 method to help kick start the thread- This gives the meat time to soak in smoke during the first three hours, when most smoke is absorbed. During the wrapped period the meat is steamed, making them tenderer and loosening the meat from the bone. During...

The white oak is preferable because it has a longer burn time and some say that the red oak can be musty or offtasting? I dont know yet first hand...hopefully someone can pipe in-youre right though- if you google it directly ...people "are" using red oak...So my staement of "Can't" is false-

Is it out there? Is there something better than just unwrapping a jimmy dean and rolling it rub?

Haha No problem- I have tons of wood!! I researched a little on prepping the wood and it said....It can t be red oak...I believe Virginia oak is white oak so im good there- but it should be dried for at least 6 months and 12 is better, but after two years throw it out? stringent- I wonder how...

Isnt the standard equipment lid temp meter 30+ over- woudnt this mean he is over cooking? Do we know the real temps?

Awesome , Thanks for your responses, tim what a great link!!! This site is awesome...

I have some oak trees in my backyard...Can I use this in my smoker? does it need to be aged or prepped? What would it be good with? Most of what I have read is apple and cherry, hickory and mesquite. I would feel silly buying oak and smoking under an oak tree Does the wood determine the smoke...