Recent content by T Tills

I made this Saturday for some friends that were coming over for a visit. My first brisket ever. I had a 14 pounder that I put on at 8:30, I intentionally kept the temp in the 320-330 range because I realized I started too early. By noon we foiled, and at 2ish I tested it and it was perfect...

I went with the cheap solution, Less than $10. You can see the readings from the outside too. http://s1018.photobucket.com/a...current=100_1413.jpg Tom

I got my stoker last week, and have been getting everything ready for my first real cooks. First I made a an enclosure to protect it, then I got a wireless bridge, some headphone extension cables, installed stoker log, signed up for twitter.... Oh, and I got a pork shoulder to cook too...

I going tent camping this weekend, and because of the proximity of bears (and beers) and space considerations, I cannot bring the smoker and BBQ at the site. I'd still like to have Ribs, and thought I'd smoke them up ahead of time and finish on the grill about a day later. If anyone has any...

I had one when me and some friends were brewing in January, but other than a few packs when I go camping with the guys, I'm pretty smoke free. Wierd, Les and I have the same re-ocurring dream about skipping too many classes in college. (not that I never skipped a class). My Friend came up to...

Our church often provides sloppy joes and corn bread for our shelter. We'll provide a recipe and ask several members to make a batch or two, We then combine all the batches together at the shelter into 1 big pot for re-heating and serving. Works pretty good. I was thinking pulled pork would...

It seems like my Enamel coated flavorizor bars last about 2 years max. I had to take the girll apart to replace the ignition and knock some of the dust/rust off the burners today and the flavorizor bars just flaking and disintegrating as I picked them up. I just replaced them last year...

I figured with cold water (WSM water pan), and cold pork butts, that would keep the temp down overnight, I mean the bottom vents were just barely cracked. I might need a few more smokes to seal the joints and access door leaks. I'm used to having 16-18 hour smokes so that's why I wainted till...

So, I wanted to have some pulled pork ready by this Fridays block party. I bought the pork Tuesday, applied the rub and put in the fridge, I figured if I start a smoke about Midnight on Wed, using the Minion method, it would be ready when I get home from work Thursday. I did everything...

Last time, we brewed a bach of American Pale Ale, while smokin' ribs. Of course we had to be drinking the results of the previous brew session, a pretty good attempt at a Phin and Matt's clone. On the box was Tony Rice Unit, Bella Fleck and The Pogues. I think it was when the Pogues came on...