Recent content by P. Kelly

Mike, thanks for the review. I have one question. What is the diameter of the diffuser?

Thanks Chris, that was a great video. I enjoy the history and stories of BBQ and cooking with wood.

I usually start the coals via the minion method than wait until the coals settle a bit and the target temp is obtained, then I put the meat on and place my smoke wood on the stable coals. I found this method a little more reliable for me to get the right balance of smoked flavor. Everyone can...

Do you have any pics of your cook?

Nice article thanks for sharing.

You are correct, you have a packer. Enjoy your cook.

Thank you Chris for having the passion and determination to start this site. You have helped a lot of people enjoy so much more than just grilling. 😎

I agree this site has elevated everyone to a level of comfort and appreciation of BBQ. I continue to learn and am amazed at the genuine support that the TVWBB community has for newbies and experienced BBQ fans. Thank you Chris for starting this great site.

I would love to hear more about you using the Digi Q DX2. I plan on getting one as well and want to get as much information about the transition to using an ATC.

Apple looks like a supply that I always cook with. 😎

That sounded like fun. I have a couple of follow up questions. Was your apple / pineapple spray a 50/50 mixture? Did you use any finishing sauce or BBQ sauce after you pulled therapy? Thanks Paul

Welcome to the passion. Others said it so well that this smoker will be the only one if not the last one you will ever need. Just a thought my 2cents...after reading others suggestions I loaded up the Weber and ran it hot and empty just to get the factory residue off. Enjoy!

I've tried the #5 sauce on ork and let my guests add there own sauce to their taste. It was a nice contrast. Gotta love the food that can please so many people.

I just found the best was to clean the grates and hose down charcoal area. Trying to keep it simple.

If you have time, take a moment and read up on the high heat meathod for bisket located through out this board. I have tried it and love it.