Recent content by Rich H (Va)

Hmmmm...makes we wonder if I've been doing a no-no then. I cool down to room temp, vacu-suck in foodsaver bags and then dump in the ice bath. Am I begging for trouble using this method, Kevin?

Bah...it figures. I've been waiting for the sale to restock; but only $1.50 off a bag means I'll have to continue to suffer with the stinky, dirty, ashful KBlue that I've been amassing on the cheap. I love me some Stubbs but when K consistently underprices, who am I to argue aesthetics when...

I do all my smoking in bulk and freeze it in vacu-sucked foodsaver bags. Aside from my hair and clothes not smelling like smoke from hovering around the smoker all day, I cannot tell the difference between fresh and reheated-in-the-bag-in-a-pot-of-simmering-water sliced brisket that's been in...

When I was new to smoking, I laboriously trimmed the fat cap and used rub on every exposed surface. A quarter-ton o butt later, I can't be bothered anymore. Especially when I'm doing 8-10 butts a smoke. I find it useful to keep the caps turned out at the edges of the meat-piles where the...

I hate that I haven't seen my feet in 12 years cuz I love eating BBQ a little TOO much! Rich

Oooooooh, that looks yummy. Great job! Rich

Fantastic story...thank you so much for sharing. Congrats on your trophie AND moreso for making a memory you and your daughter will share forever! I'ma go dry my eyes now...think I must have gotten some smoke in 'em. Rich

Just did 8 butts last weekend and am gearing up for another 8 tomorrow for a BBQ planned next weekend. Easy-peasy. Did mine low n slow, no water and aside from taking a LONG time for the 22.5 to come up to temp (about 2 hours after adding 80+ lbs) it was a cinch. Took 15 hours start to finish...

Agree with Larry...butts are very hard to mess up. I've gotten distracted on occasion, fallen asleep a few times and just plain forgot about them once and still they taste great.

Sorry to chime into this thread so late, but can confirm that the 22.5 uses quite a bit more than what folks say their 18.5s use on here. Just did 8 butts (~80 pounds) this past weekend minion-style. Bag and a half of Stubbs in the ring, 3/4-full lit chimney on top. Got 14 hours at ~225...

Agree with Dean. Have had my 22.5 just over a month now and am finding it easier to maintain whatever temp I need either due to familiarity or increased gunk forming with every smoke (likely a combination of the two). I find that for very precise temp control (where I want to maintain no more...

Good stuff...thanks for the edification! Rich

Useful information to have, thanks! Now as I understand it from other posters, one doesn't necessarily want to milk/prolong this temp range to get a deeper smoke ring as it is unsafe for meat to be less than 140-ish for more than 2 hours, right? Rich

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Jacobson: What thermometer are you using? If you are using the built-in thermo in the WSM dome, you could be getting bad readings. Mine is...

Have to throw my hat into the ring and thank Steve for this mighty fine share. The wife and half the kids love sweet and mild, I'm more partial to smokey and a bit of kick as are the other half of the brood and my brothers really like the fire. This excellent recipe gives me the base I need to...