Recent content by TimO

This is the easiest way I have found to safely clean my charcoal bowl. I use a composite shim that you can find at any hardware store. It really works good once the edges have rounded off.

I ended up just getting two packages of pork tenderloin tonight. There are two small pork loins to a package. Is it best to tie them together? Thanks

Just looking for simple mac and cheese recipe that doesn't need to be baked.

I've done a few pork tenderloins on the grill before with good sucess. I'm going to be cooking for six on Sunday and I'm just curious if a center loin would be the way to go? I don't recall ever buying a center loin but I think it is supposed to be a better cut?? Any info would be appreciated...

Thanks for all the help! I'm looking forward to making my next brisket!

When you say to foil when you like the color, what should I be looking for?

Will the brisket dry out if I do it at regular temps? Should I still foil at 160?

Great advice, I will give that a try next time. I'm always putting on extra seasoning right before it goes on which probably another part of my problem.

That is a barrel that I cut in half, works great on windy days.

I smoked a 4lb brisket flat on Sunday. I used Old Bay Seasoning and did the high temp method. The flavor turned out great but my only question is how to get a good crust or bark on the outside? I'm not sure if I'm using to much seasoning or if I need to change my process. I foiled at 160 and...

I am going to be doing six large bone in breast this weekend with the roadside chicken recipe. I was wondering if there is a need to do an injection on the breast, or does marinating a piece that large seem to work ok? Also is the white sugar in the recipe just regular sugar, or is it something...

I smoked a 2lb chunk of salmon today. I removed the skin and seasoned it with Potlatch seasoning from William Sonoma. I didn't have any Alder wood available so I used one chunk of cherry, which gave it plenty of smoke falvor.

It wasn't too bad.....I just thought the texture wasn't what it should be. For some reason I didn't have much of a smoke ring either.

I smoked a 4lb flat today using the high heat method. It turned out ok, but it seemed to be more like a pot roast. I checked at 190 and 195 and it still didn't past the fork test. I left it on about 15 more minutes and then had to foil it for an hour until dinner was ready. Has anyone else ran...

Looks good, I was going to try a turkey breast today but am sticking with a brisket. Are those bone in turkey breasts? Did you do any brining?