Recent content by Patrick Sullivan

I have cooked 8 pork butts per time the last two cooks I've done on my WSM. There's about a quarter inch of residue on the sides now. The residue is pretty hard. How should I clean it?

It is a wedding reception celebration. My wife and I got married one year ago. I had cancer at the time and we did a quick ceremony with only a few relatives. We want to have a larger get together with friends and family. I have artichoke dip, elote dip, pulled pork, smoked turkey, beans, mac &...

I'm cooking for a party on Saturday for 125 guests. I've got 50 lbs of finished pulled pork and about 35 lbs of smoked turkey breast (Aaron Franklin's recipe). Do I have enough meat or should I cook more??? I plan to heat the meat sous vide, then serve.

Hey y'all, I got a 9# Ribeye Roast from Sam's Club. I'm thinking of smoking over Post Oak until the internal temp is about 125 degrees, then doing a reverse sear. My question is, how long will it take to get the roast up to 125 degrees at 250-275 degrees (WSM grate temp)?

I love the Aaron Franklin method: https://www.copymethat.com/r/KkUcABNFV/aaron-franklins-bbq-turkey-breast/

Not sure if this helps, but I have an Ooni Pizza oven and there is an app in the app store called the PizzaApp. You can enter dough ball size, number of balls, and room temp, and it spits out the amount of flour, salt, yeast, water and rise time.

The picture doesn't do it justice.

I did an overnight cook on the 22" with a grate temp of around 235. In the morning I made a tinfoil boat, re-hydrated it with home made chicken stock, then double wrapped in tinfoil and cooked in the oven at 325 for a couple more hours until the thickest part of the flat temped at 205 and the...

Yum!!!

What's in the glass jar next to the Guinness can?

I like dry rub, no sauce, too. Looks perfect!

I made this roto chicken yesterday. Cooked it for about one hour and 45 min. Dry brined it using my house seasoning (16 mesh pepper, salt, smoked paprika, garlic & onion powder) Smoked the bird at 375 with a hunk of cherry wood. It had a beautiful color and the meat was incredibly juicy. My best...

B&B Char Logs or Jealous Devil.

This is what I would recommend, too.

I use the same setup except UltraQ rather than your ATC. I put high heat foil tape over the vents/dampers on the bottom and cover all holes except the one that has the UltraQ Adaptor. That reduces any air infiltration other than the fan. This seems to work well and keeps the temp close to what I...