Recent content by Ryan Taylor

Seems like perhaps the simplest way to move my WSM around would be to devise some way to strap it to a dolly but I think the legs may be a bit too far apart for that. Ever seen anyone do something like this? Any ideas or tips?

That's tough, they're both lean and tough to smoke. Easiest would probably be tenderloin and just grill it on four sides and throw some wood chips on your grill and try to impart a bit of smoke flavor. I'd brine whichever one you choose as well. Will they let you stuff it? The loin lends itself...

There was a heart warming story posted recently about a father-daughter bbq team and it mentioned how he thought he had over cooked his ribs but he realized after he had boxed them up that they tightened back up as they cooled off and delivered the consistency he wanted. Recently I made a...

Enjoyed the story and maybe even learned a trick about not fretting over cooked ribs!

So what is the advantage of brown butcher paper? I'm starting to see that more and more when it comes to wrapping to hold. Is that some sort of advantage over foil?

I didn't know this. Maybe this is why my most recent comp brisket temped at 202 but was still chewy in the point

Was at a competition this weekend and didn't do so hot (19th out of 37) and I ran into a situation I've never encountered before. My brisket finished a bit earlier than expected which isn't all that unusual and it was temping out at 199 to 202 everywhere I probed with my thermapen. I went ahead...

this would seem to make the most sense just from an economical standpoint. The real pain though is finding room for all those racks either way, particularly if you're on a WSM like most of us. We entered into a contest that wanted us to cook a case of ribs and a case of thighs a long with the...

Wow, you are holding them for 12+ hours with no drop-off in quality? Seems like it would start to get tough to pull/slice at those temps. That's awesome though. Makes for a nice night's sleep. Since you need them to keep the temp for that long but you still have to guard against carry-over...

And depending on what part of the country you are in, "Chef's choice" pretty much just means surf and turf if you want to win. At least it does in the mid-west where some variation of this theme wins damn near every chef's choice I've ever seen. Judges don't seem to appreciate much outside of...

So it seems like there is a consensus on the Cambro being able to hold food for 4 or more hours but caution against the Brisket possibly drying out. On the other hand, opinions vary on pre-heating vs. not. I've placed a wrapped brisket under towels in a cooler on a cool morning and had it lose...

The way he made it sound, he's only got a very brief (if any) period of time when he's got all four proteins on his cookers and his brisket and shoulder spend several hours in his cambro so he can work off the top grates of both cookers for the ribs and chicken. I don't own a cambro and usually...

We cook everything up around 275 and foil midway for pork, brisket and ribs. Shoulders and brisket each for 8 hours and ribs for 4 hours. We do the butter bath method for the chicken and then sauce and back on (about 2 hours total).

My father and I are competing in a small KCBS contest next month and in years past we've always had a pretty good sized team with at least 4 smokers to handle everything. I'm just wondering if anybody can give some advice on doing the four major categories on just two cookers. I'm tempted to...

I did about a chimney to a chimney and a half full of unlit with half a chimeny of lit on top and I had about 5 or 6 chunks of wood. It was a little too much smoke for my liking to be honest. The sausage really picked it up. I don't think I want to do any more smoke than what I did.