Recent content by steven edelman

Thanks Kevin, My wife, for some reason , is fixated on meatloaf- it's her #1 request. She's also a bread baker, so the crumbs won't be a problem. Recipe sounds great- gonna try it this w/e and will let ya know

Looks wonderful I've been looking for a good meatloaf recipe, any suggestions? thanks much

Has anybody tried Kozlik's? Saveur magazine was raving about their triple crunch

Kevin, First off, thanks for your contributions to this board. I'm new to smoking and found a treasure trove of info in your posts. I've found much more useful ( and tasty ) info than in any of the books I've read- you oughta consider writing one your self About putting the meat on as soon as...

Thanks Glenn and Greg I'mm gonna try briqs next time instead of RO lump to see if that will make a difference Also wondering how "lit" the briqs in the starter chimney have to get? Should they be totally ashed out? Appreciate the input

Timothy< Sorry if I wasn't clear. I did mention the HH cook, but was asking in general about temperature control

Appreciate the input on the HH. I'm more stumped on the method to keep the coals burning @ a low temp. It seems when I try the temp goes below 200 and I get a lot of unused charcoal thanks

A new WSM owner here Did a brisket and am now seriously hooked on smoking THe problem has been temperature control. I'm using RO lump and attempted to do the 1st brisket using the high heat method. I had the pan filled with water and could only get high temps leaving the door propped open and...