Recent content by paul js

Red-Mud, on the side. Available from TexasInABox.com

Also check the center section of your WSM, something could be slightly out of round. When I set mine down on top of the base, I rotate it around till I get the best overall fit and seal between the two. It definitly sits better in some orientations.

Your Costco has packer briskets? Ours does not, and when I asked (on the phone to the butcher department) he stated no Costco carries untrimmed packers.

Is there a Super Wal Mart by you in Batavia? That's not all that far from me, in fact I was in Batavia yesterday!

I have q-ed about 6 whole briskets up to this point. From the start whole seemed to me the way to go. They are a bit hard to find sometimes in my area but I make them when I can find them. I was at Costo the other day and they had large flats for sale. Just the previous day I had made a whole...

I found out the hard way that my center section is also out of round. Do other folks have this problem? I do not seal it with foil, I can rotate it and hit a sweet spot where all is well. I now have this spot marked and make sure I have the right orientation before I start a cook.

I have used my WSM dozens of times now, frankly still surprised on how well it hits and maintains target temps. So my last 2 cooks , overnighters of a shoulder one time and brisket last night, I struggled to get temp. With all vents closed (including top) temp soared to 300. Took hours to get...

Also with the ET-73, what sort of signal distance are folks getting. Mine seems to also be senstive to position, direct line of sight is of coure better, however that can make it inconvenient to position the receiver in a convenint spot for overnighters.

It was dry but I thought all vents completely closed would compensate for that. Might try sand for next overnight cook.

Did an overnight pork shoulder this weekend, about 5.5 lbs. Put it on about 8:30PM, about 2:30AM noticed the temp down to 190, slightly adjusted one of the vents open. About an hour later noticed temp up to 330. Closed all vents but temp never got below 300. Just went ahead and let go till 192...

I cooked a whole turkey breast this weekend. Brined per the various discussions here (about 10 hours), smoked using combo of hickory and mesquite (2 fairly small chunks of each). Cooked to 160, folied and wrapped for about 2 hours (till complany came over). Results: Looked good but did not care...

Thanks for the advice all. Used the meat probe to monitor smoker temp and all went well. Guess I'll order a new probe.

Just stated cooking some ribs, fired up the et73 and noticed that the temp read and stayed at about 200 degrees as soon as the smoker probe is inserted (in the house). Played with it a bit, I'm now convinced the probe is fryed. Ok to forge ahead today using the meat probe as a smoker probe? I...

Some of my q's have definitionly been better than others, but usually cause I somhow goofed up on the cooking time (especially with ribs). Anyway, and especially with competions, what seems to be the factor that makes one bbq an award winner and another "just" good? We all presumably start out...

Joe, I live in BrookWoodTrace sub division, a couple of blocks from Springbrook school if that helps. If you drive that way almost any weekend you should smell smothing smoking. I too think Caseys is too pricey for smoke meats. I work in Downers Grove so Darien is close by. I'd interested in...