Recent content by Myk McCormick

The one issue I had keeping something from floating, I placed a spoon in the bag(some double bagged to keep it off the food, I just single bagged it) + plus used the round end of a metal skewer clipped to the side of the pot to keep it on the bottom. It wasn't pretty, but it wasn't difficult...

AbeLos, I used mine in a stock pot for a few cooks before my cooler came in. The best advantage that the cooler gives is the minimal evaporation....which only comes into play during the longer cooks. Just saying, no need to wait for the cooler to start playing with it. JimK, the cooler is the...

CaseT, this wasn't something I was seeking out. I added it to a wish list that I didn't expect to get fulfilled. But after about a half-dozen cooks using it, lets just say that there are certain cuts of meat that I'll never cook any other way. RichG, I might have mislead you a tad. The process...

Just getting used to this new Sous Vide I got for Christmas and decided it was time to see what the Smoker could add to the cook. Money shot....topped with homemade cilantro/lime rice, sauteed pep and onion, fresh avocado, and a great chipotle salsa. (excuse the platting, it was just me and the...

My is still a bit bare in terms of add-on's. The only mod/accessory it possesses is the charcoal basket mod (18.5" grate clamped onto the coal ring, setting atop my 22.5 grate). A few of the mods like the hingle lid and the new door seem like a luxory to me. But to each there own. Actually...

I could be way off here, but judging from that 3rd pic. I think that part on the left is the point(?). In which case, I wouldn't simply use it for hamburger. I'm not a fan of this, but in order to fit, maybe separate the point from the flat. I bit more fat trimming, and it might fit.

I've been seeing a lot of that foiled with butter, I need to try that out! Looks absolutely delicious Mick. Thanks for sharing!

Appreciate the input fellas.

This is not a question I think I would have ever asked, but when you parents buy presents without being too educated on the matter - one tends to be put in this situation. So as a present from my overseas dad, he sends me over a 16lbs box of Jim Beam (oak?) Bradley pucks. On the box, it claims...

Instead of making a new thread, I thought I'd use this....so I got a bday soon (4/6). And as usual, my father (overseas) combs Amazon with my latest hobbies in mind. So I scored some Beast Claws (Bear Claw-like handlers), some cool skewers, an odd indoor/outdoor "smoker" that I'm not sure if...

I'm on the 22" WSM, and have had it for just over a year with heavy use. So I'm still green, but getting a pretty good handle on it. Second Brisket cook though, so even "greener" there. First one turned out great, just had to hold it a little longer then planed and it was a shade dry in the...

Ooof, I can't imagine twine would be able to keep a spiral cut from leaking your injection straight into your pan. I've got only bad suggestions, - Oven bag? - Rotisserie style basting/bath? - Return for the correct ham?

Since I've already got this thread going....let me ask a related question. Since I'm pushing past a half-day smoke, I'm debating on going water-less to eliminate the need to refill. But I would like to retain some form of heat-retention, and w/o shopping for pizza stones or playsand - I was...

This could very well be the best course of action. But I might not get my hands on the meat till Saturday morning.

Is there a "best way" to smoke a Butt and Full Packer simultaneously on a 22" WSM? I've been tasked with the Easter dinner and told Brisket and Pulled Pork is the main entree for the early afternoon dinner. Sounds like an untrimmed 14lbs Packer and a 10lbs Boston Butt is on it's way over...