Recent content by Rich Hohl

Tony, You mentioned that you put a couple of cloves of garlic in with your peppers and then covered with oil. You may want to pull them (garlic) outta there because they will ferment and could create the bacteria that causes botulism. The reason I know this is because I wanted to store some...

Good morning all. It's been a while since I posted but I still visit and do a lot of reading here. Anyway I took advantage of the NU Temp remote thermometer deal that was posted and have found that the range of all three transmitters will not even register on the receiver in the same room...

Thanks Gentlemen!! I tried it with an empty water pan and a lid temp of about 315. I couldn't get the temp any higher. I think that was a result of not enough Kingsford and a pretty windy day. The chicken turned out very moist and flavorful, but the skin was not crispy. Guess I'll keep on...

Has anyone ever got those results on the WSM? Most of the recipies I've read indicate a softer/chewier skin. And these are cooking a little lower and slower. I'm going to try my first one today. I'm thinking of cooking at a higher temp, perhaps 350-400. Although I considered removing the water...

Another way (which I belive was posted here in the past) is to light it with a burner from a turkey fryer. I use that method all the time and it works great!

I know it's not traditional, but I was able to get 16 hours this weekend using the BBQ Guru. I did 2 4lb butts both on the top rack using the minion at approx. 225 on an overnight cook. This thing held dead on +/- 3*. I know how you felt Tom as I started the "long" plateau at 180* and it took...

I don't know if this has been covered here before (I didn't find it thru a search). I put anything and everything on my popcorn and it drives my wife nuts. Well last night I was looking for something different and I had some BRITU rub in the cupboard. So......I sprayed some "squirt butter" on th...

WSM= Wicked Smoke Machine!!