Recent content by Paul Jenkin

My last cook, my buddies were rushing me and wanted me to pull at 190. The butts came out greasy to me, but they said it was the best Q theyd ever had. I normally wouldnt pull them til 200 and for my taste this is the way to go. Paul J.

Yea my brinkmann pan I got from Bass pro shops was really cheap too. It was all bent up when I got it, I swear it looked used. I didnt make a stink about it though, as it was so cheap, and it functioned fine. I havent had a problem with it yet. However, I've been storing my WSM down at my...

i just throw mine right in, unlit. Never have had a problem. Havent noticed off=flavor or problems liting. Paul J.

Moved probe to top grate. Smoker: 242 Food : 250 (not in food, off top grate)

it must be the water vapor. I've stuck the food probe near hte top grate and am getting a reading of 260 (not sure how accurate it is for air temp), whereas the smoker probe temp is at 198. I've never had this problem before, but then again I dont think I've ever had the probe on the bottom. I...

temp is down to 195 and nothing i seem to do will bring it up. Smoke is still coming out, the fire is hot and water in the pan is still boiling. I can only think theres a problem with my thermometer.

Ok Im cooking Spares using the BRITU and also doing a 7.5 pound baking hen. I started the charcoal using the prescribed method on the BRITU recipe. However, once i got the meat on. I closed the vents and the temp rose to 240. The temp began to taper off until 220 and i re-opened the vents to...

Hello all. I plan to smoke a nearly 8 lb "baking hen" along with spare ribs. I've only seen recipes for smaller chickens. The ribs shouldnt be a problem, as I have smoked babybacks using one of the recipes in the cooking topics. Does anyone have cooking time suggestions for my hen, or any...

Just would recommend serving the onions the side, or have seperate meat without onions to please those who arent fans Paul R. J.

I ordered some of the guava a few months ago, and I really do like it. Good quality wood, nice size chunks too. I also use the Guava-Hickory mix on my smokes. The food looks great Josh. Paul J.

I have never tried the cubes, I always used the newspaper method. However, I had a bag of Kingsford Matchlight leftover from my father. Now to light my chimney i fill it, set 4-5 pieces of the Match Light under it (where the newspaper would go) and let her rip. I've used this method several...

Not sure what to tell ya John as to your temp drop, as I'm still fairly new. One thing I can say is its ALWAYS humid here in south carolina and I've never had a problem with my overnighters due to humidity. Ya know we have that humidity in which u walk outside and it just feels like its raining...

Paul, I checked it, the bone was loose, I didnt pull to hard though because the bone seemed pretty loose when I bought it. I'm now at 16 hours and meat temp is 186 smoker is 224.

Thanks Bob, I finally got the temp under control. After I took the lid off to mop it I got it to settle back into the 220's after a rise to 238 or so. I slept a few more hours and wokeup it was at 208. I went and cracked the vents a very small bit more and tapped the legs. I'm now back on the...

BTW I dont think the meat was harmed, it was over 250 for a very brief amount of time. Also with lid off, I checked and still had plenty of water, so that was not the problem. However I went ahead and refilled it while I was in there.