Recent content by Patrick B

Hey all, right in the middle of Pork Shoulders over briskets and noticed something weird. I have a Nu-temp701 probe in the dome vent and a tel-tru analog bbq thermometer also clipped into the dome vent. There is a 15-20 degree difference between the two. I just did the boiling water test...

I purchased a new charcoal grate instead of a regular cooking grate for my WSM by accident. Can the charcoal grate be used to cook on as well? Are there any reactions the meat might have with the type of metal the charcoal grate is made from?

Has anybody ever used birch wood to smoke with? If so would you suggest it? Is it very strong or sweet? and what kind of meat do use it on?

Yes! I forgot that, that is definately the biggest downfall of the therm. Limited temp capacity.

I have one of the oregon therms (had webers name attached to it)and bought it for that price in target. Not the best price and not the best remote therm ever. Sometimes i have trouble getting a signal even when the transmitter is right next to the remote screen. Ive had to take the batteries out...

I am still relatively new but have done a bunch of butts, briskets and ribs and if there is one thing i have learned always allow for extra time. Nothing i ever have cooked finished in the time i thought it would. There is nothing like actually finishing the cook without foiling or using a oven!

Just a heads up, the hyperlink added at the end of that last message leads to the brinkman water pan. The brinkman charcoal pan is what will fit in the WSM.

How long do people think it would take to cook a 11 lb brisket packer seperated at the point but combined in the cooker versus on seperate grates? Flat is about 5-6lbs point is 4-5lbs. Need to have brisket cooked and ready to eat by 1pm tomorrow.

I just picked up a 12lb brisket (packer) that will be trimmed to about 9-10lbs. I dont have 12 plus hours to cook and was wondering what the opinion was out there on seperating point and flat before cooking?

Is sweetgum OK to use for smoking?? Is it a sub-species of sycamore or something? The pictures make me think it is a sweetgum.

My mother had a tree in her front yard recently pruned. I can not tell what type of tree it is and i would love to know so i can use for smoke wood. It is a tall tree, about 30-40 feet and has what we as kids called itchy balls. They are green spikey seeds the tree sheds to reproduce. The tree...

Art i notice your in brooklyn. I grew up there and just recently moved to queens. Do you get your wood around here or do the mail order thing?

Reading your reponses makes me think it was the weather that ate my fuel up. It was 30ish and slightly windy, and i dont have a wind block. I just improvise most of the time with stuff lying around. I ran the temp at 250 most of the time and am supposing this might have been the reason the fuel...

Hello all, Two nights ago I cooked 3, 5-6 lb butts. Used the minion method and all went well till about ten hours in. The fuel i used (Kingsford) was pretty much used up. I used a full ring of charcoal and followed minion to a tee. I had about 4 more hours of cooking, any suggestions to...

I seem to have stired my coals a little too much and have some ash on top of my brisket. I am about to take them out and put in the oven. I was thinking of rinsing them with a quick spash of apple juice over the sink. Any suggestions??