Recent content by Steve D.

It's a matter of personal preference. Most people seem to leave it on because a) they can't tell a difference, and b) it would be a pain to remove it, like you said.

Thanks for the help with the sauce. It really is a pleasure reading your posts Kevin. Steve

Kevin I made the sauce this past weekend and it was excellent. One question... is the consistency intended to be thinner than most bottled KC sauces? I enjoyed it just the way it is, but the family wanted more of a thicker, glaze-type sauce (like a KC masterpiece). Is there a way to thicken...

Thanks to everyone for the responses. Keri I'll be using my new Brinkmann water pan with good ol' fashioned H2O. As far as the brisket, that was just a bad guesstimate on my part I suppose. It's gonna be a packer, so maybe 10-12 lbs would be more like it? Steve

Bruce Sounds like a good plan. Thanks for the help. Steve

I'm planning my third smoke this weekend... menu calls for a ~8 lb pork butt and a similar sized brisket. I need some suggestions about the best placement of the meat as well as what to do with my two Nu Temp probes. The plan right now is brisket on the bottom, pork butt on the top. As far as...

I've gotten loin backs as well as a brisket from Bogner's. It's such a convenient location, but I'm relatively inexperienced and wasn't sure if the prices were good. I'll check out their price for pork butt before I go to Hartford. Thanks for the help Rob.

Thanks for the info Rob, I'll be sure to check it out. I actually split time between Storrs (school) and Vernon (home - right off Route 30 in Vernon Center). Wouldn't be surprised if I'm the youngest on the boards. Steve

Very cool site. Thanks for the link, Morgan.

Rob What grocer in Hartford are you talking about? I'll be in the area this weekend and I'd like to check it out. Steve