Recent content by Ron Hunter

Michael M. I can't disagree with you. That why I provided FULL DISCLOSURE of the test. I also said I will continue the tests - In fact - until a still decent supply of dry cherry is used up it will be continued unless the results start going south. As an auditor, I'm somewhat familar with the...

Was the bird room temp? If defrosted in the fridge - one side may have been substantially warmer or colder to start with. I've also done a number of turkeys and never have seen this problem.

All I know is the results were exceptionally better than when the wood wasn't soaked. Also, I imagine most wood bought on-line or seasoned is around the 20-25% mark. At least, that's what I've read. I'll keep experimenting to see if there is continued improvement. Before it was so bad my...

On March 10 I was asking about dry smoke wood..."I've noticed that my smoked meat has been having less and less smoke flavor..." In deference to Chris, I tried my own experiment. I use my bandsaw to size my chunks to a thickness of approximately one inch. Using a moisture meter, I found all...

Best for splitting chunks - I've found the best is my GO555 Grizzly Bandsaw with a 3/4 timberwolf blade. Cuts through like a knife and hot butter and will resize to any dimension you need.

Thanks for the information. I've been working out of town until today or I would have posted earlier. Since I'm completely out of smoked wonderments in the freezer - I'll soak some cherry and use it with chicken. Not the 4 butts I was planning. If the chicken's ok - then I'll do the butts...

I've noticed that my smoked meat has been having less and less smoke flavor. I use cherry that I bought over 4 years ago - was fantastic until recently. During Christmas I smoked 2 12lb turkeys (hi heat)the way I always do. I used about twice the amount of wood that I normally would use for...

Two years ago when I starting thinking about getting back in BBQ I found his site with the five lessons. I think what you're seeing is nothing more than his brand of humor. If I remember correctly, he also praised the TVWB. He said it had a lot of good information. I believe his intention...

For the 4 butts I used the minion' method. Smoke wood was placed in the briqs and around the 24 lighted briq's - that was for the night smoke. The next afternoon when I put the spares on and added a fully lit chimney. The cherry wood on top of the coals. I've never added smoke wood after the...

Steve - Thanks for the reply. The wood is pretty light. I had a piece of cherry that was about 16'x6'. Used my bandsaw to cut into usable pieces. I did notice there wasn't much weight to the piece. Tonight I tasted some of the que that I didn't freeze - I really couldnt taste any smoke...

Is it possible that smoke wood can be too dry? I've noticed that I have less smoke flavor than ever before. This weekend, I smoked 4 butts - 8-9 lbs. Plus two racks of spares. I used the minion method for the butts, when they were thru I put a full chimney of lit coals back in the WSM and...

A number of weeks ago I cooked a turkey - hi heat. Just foiled the WSM pan and created an air pocket with another layer on top. Smoked with cherry (on the heavy side) and cooked about 340 - 350. Turned out absolutely fantastic!! Saturday or Sunday, I'm going to put four chickens on the WSM...

Ok - if Sat. morning I open the brisket and it hasn't chg'd much at all from when I sealed it - it is probably ok. If slimey or really strong odor bad discoloration - discard? Thanks - I'm afraid it's really going to be borderline.

Help! Last Saturday, I bought a flat on sale at Sam's - had one day before it's expiration date. Forgot about it until 10 pm last night. I opened it to smell it. There was a slight disageeable odor but I think it could be a combination of the styrofoam and plastic package it was in. Since...

I'm different. When I'm thru - I open the vents wide open. Everything burns to ash and my next cook always start with clean fuel. I use kingsford and this assures consistency throughout the smoke.