Recent content by Russ Hazzon

Normally use a grate thermo (ET-733), but have a lid thermo too. Both are on the money and the lid was about 15-25* hotter than the grate. Finally got up to 250* after about six hours. Vents remained wide open the entire time.

Two rib racks and four racks of ribs. I'm used to the usual issues as I've done hundreds of cooks on this particular WSM. This is truly unusual. Vents wide open for six hours, coals stirred, temps will not go past 250. With all the vents wide open the fuel is being consumed quickly. I just...

Thought that was the problem with a couple of bags from last year. Just picked up these bags the other day and having the same issue. I can't imagine I'm 3 for 3 here.

I've had my WSM18 for 10+ years. Last year I slowed down on the cooking due to other commitments. Slowly I've been trying to cook more and more as time permits. I'm no beginner with the WSM and never had a hard time bringing it up to temp, until last year. I'm doing everything the way I used...

My cover fits like a size zero girdle on a six-hundred pound woman. Neighbors were laughing as I was rolling across my yard trying to wrestle the damn thing off so I could start my cook! I can't find a Weber replacement, nor do I really want to spend that kind of money on something I'll have...

Temperature control does not come naturally. It has to be learned and takes several cooks to get comfortable. There are many variables that play a role and my suggestion is to keep as many variables the same for each cook until you get comfortable. Use the same types of charcoal, use water in...

"Taste Great, Less Filling" ???

I think part of the problem with the smoke flavor on HH cooks is that the smoke wood tends to burn more then smolder, thus producing less smoke. Although I have very little experience with HH cooks, I'd try adding more smoke wood to these cooks and see if that makes a difference. The other...

Two-hundred degrees is a bit high for a brisket and could be the reason it dried out. How long did you hold it before slicing?

I'd reconsider rolling the ribs and use racks instead. The rolled racks tend to remember the curve and make it more difficult to properly cut for a nice looking display. You can get several full racks in the WSM, but the ends will burn. Chances are you won't be serving the ends during a...

I haven't checked on Tri-Tips, but you can get full packer briskets from Dutch's Meats in Ewing/Trenton just off Olden Ave. Usually have to call a day or two ahead and ask them to get a "whole brisket nose on". It's also cash and carry as they are a wholesaler and don't normally deal with...

Nathan, Try your local orchards. The prune their trees and the end of each season and most pile the wood up to sit until the following year. It's usually very cheap and abundant. All that is required is to cut it into chunks and season it in a dry space for a few months. A few logs will go...

Brining brisket is very common among kosher deli's. Pastrami is brined first, then smoked, then reheated in a steam table. I just watched a show on the FoodTV network. They featured one of the infamous delis in NY City. They brine their briskets for 30 days before cooking. Brining beef for...

The danger zone is between 40 and 140 degrees. Once above 140 you're out of the danger zone. The only real concerns with CROSS-CONTAMINATION is when combining poultry with other meats. When this occurs the poultry should be cooked below the other foods.

Spares take anywhere from 6 to 8 hours at 225*. Your cook went six hours at a lower temp. They were definately undercooked. One other word of caution - cross-contamination. Poultry should always be placed BELOW other meats. When raw poultry cooks and drips on other meats you run the risk...