Recent content by Tony Catencamp

I need to cook a pile of chicken for a party. I would like to be able to use the entire grilling surface on my silver and gold kettles for grilling chicken pieces and still cook them somewhat indirectly. I was considering installing some tabs under the grate tabs to hold a 21" or a little...

Thanks guys for the tips. I put the butt on at 11:30 a.m. and the ham went on at 1:00 p.m. At 4:30, the ham was at 142 and the butt had reached 174, so I pulled them. The smoker maintained 325-340 with high wind for the duration of the cook. I realized that I am not a big fan of sliced butt...

Long time, no post. Since I can't get to the Tampa area this year, Tampa has to come to me. I will be be putting a mojo injected boneless 8 lb butt on the WSM bottom rack at 325 degrees. Instead of using deli ham slices for the Cubanos, I want to put a 7 pound ham (butt portion already full...

Larry, I guess I didn't pay attention to the country of origin, but I used the stuff in the 40 lb bags from Sam's last summer quite a bit. Large pieces and a bit of popping at the start, but overall very nice lump. I didn't find it any more overpowering than Rancher or Stubbs briqs. Plus...

Dan, I'm not sure because I had a snowmobiling trip planned to my brother's house in Tomahawk that weekend, but I've got it on my calendar for next year. Tony

For anybody looking for a way to kick the winter blahs, Grillin' For Peace takes place on Lake Wingra in Madison on February 5, 2011. $35.00 entry fee, whatever meat you would like to grill and an old 22" Weber is all that is needed. You get a shirt and a chance to win a Performer or an Q320...

In order to avoid the veggie oil mess, I've found that using a kiddie sized waxed Dixie cup works great. Just ball up two sheets of paper towel, stuff it into the Dixie cup and add 1/8 cup or a little more of veggie oil. The cup does a nice job of concentrating the heat and acts as a wick...

Scott, What are your yields on pork butts? Prior to doing my brother's wedding, I weighed every butt I cooked and I was only getting 50-51%. This number didn't change during the big cook either. I was just wondering because there's little way I could get almost 49 pounds cooked weight out of...

Scott, If you figure on 6 oz. per person, that works out to 37.50 pounds of finished meat or 75 pounds pre-cooked weight. Some will eat more and some less, but 6 oz. is a number I've seen thrown around by a lot of caterers. I did pulled pork for my brother's wedding with 80 guests and 6 oz...

Ron, I have six bags of Grove in the garage! I love the stuff, but at almost half the price, I wanted to try the Frontier. Grove and Rancher / TJ's have definitely been my favorite so far. Kingsford Comp. and the Charwood were also pretty good. Tony

Larry, You might want to call them in a couple of weeks because it sounds like they just started to roll this out a couple of weeks ago. Good luck, Tony

While reading some posts on The Smoke Ring, I came across a post about Frontier Lump. I've seen good and bad posted about this lump in the past, but Sam's is carrying 40 lb. bags for $14 and some change. I picked up two bags to try, but it won't likely happen until next week sometime. Naked...

Jim, Nice looking ribs. As far as the color goes, I used a bit too much cherry on one rib cook and that caused the ribs to be too dark. I also find that saucing for the last 15 to 20 minutes in the cook helps to keep the color lighter. The sugar in the sauce will cause darkening through the...

The last two times I went to his place for carry out, only the pulled pork was decent. This was a year ago. The ribs and brisket suffered from being in the steam table too long. When I bit into the ribs, one of the bones kind of crumbled. I can only imagine for how long they had been kept...

Ron, I've always had problems with parts of whole birds not being done when the breast is up to temperature. What I did is what Chris discusses somewhere on this website is to place ice in a 1 gallon Ziplock bag and place it on the breast for 30 minutes before I put it on the smoker. The...