Recent content by Tony_H

I have the Broil King Keg which is also a "steel kamado". They have oven insulation sandwiched between two layers of steel, so they have pretty much equal thermal retention as a ceramic, but at much less weight and greater durability.

ground turkey from the store can be pretty darn lean (aka dry). I make a lot of turkey sausage, and I always grind up the whole bird including all of the skin (neck flap, popes nose and all). I find this gives a pretty good fat/meat ratio and all the sausages I make with it come out pretty...

keg auber issues brethren issues Controller Operating Temperature 28~160°F (-2 ~ 70°C) from their own product page auber details In the keg thread there are some quotes from back and forth with Auber people in regards to the controller issues with temp. It doesn't seem to effect everyone...

Ifsomething to keep in mind of you are in colder climbs... This weekends' cold snap seemed to result in EEEE errors for a lot of people with Auber's (some as far south as Georgia). The way the auber is built it can be expected to fail around the low 20s. The ique has a different design and does...

Both of mine were a single shoulder in a cryovac from what I could tell. Won't know for sure until I thaw them out for a cook though! Probably going to grind one for sausage and do pp with the other. Let us know how your cook worked out.

If it's anything like what I got at the local food basics (SE Scarborough), it is most likely the shoulders. As mentioned, don't worry as they both make good finished product. I resisted the urge to buy at 89c/lb as the thought of my wife exploding over the full freezer was enough to sway me...

I don't sauce, but if there were any liquids from when it was foiled or rested, I put that in with it. Turns out great. Had some brisket chili last night from a brisket we cooked in August and it was still moist and smokey and gave an awesome flavor to the dish.

I would never brine a pre-enhanced bird. It is a guarantee for an over-salty finished dish. Try to find fresh breast meat, or skip the brine and just do a dry rub of spices if you have to get enhanced breast. Pics look great. Did you find the turkey to still be too salty once it is in a sandwich?

Tim, this is very different from raichlan's recipe (I just cooked a breast up with it last night). His is heaVy with coriander, garlic, paprika and ginger, none of which Geir used in his.

Don't laugh, I store my BBQ stuff in an oven... We have a second kitchen in the basement of our bungalow, the oven is unplugged. I keep my wood chunks and rib rack in the oven, and the rest of my accessories in the pot holder below. The rest of the kitchen cupboards are filled with various...

The oil soaked paper towel is definately a life saver. Recently I have discovered a method that is cleaner and burns longer. Talk about win/win!!! I got a broil king keg back in november and they suggest using crisco to season the cast iron elements. I rubbed the crisco on with a paper towel...

Hey guys. I have kept this link bookmarked as I found the conversion info helpful. Just wanted to let my fellow Canucks know that Bass Pro Shops at Vaughn mills has a good sized sausage making section and has cure #1! Yay for no more conversions, I can finally use the 99% of recipes out there...

No pics, but on the 18.5 the charcoal grate will fit on the lower cook position just fine. I did that recently to do some steaks and it worked quite well. I found it much more comfortable then grilling from the bottom bowl directly.

I have done a batch of kielbasa and kosher beef sausages on my 18 1/2 and it worked great. I made a small minion pile and threw only 4 or 5 lit coals on top and brouht the temp up to 150 nice and slow. Kept it at 150 till the meat got to 145 or so internal and then opened the vents to bring the...

Hi everyone. Long time lurker, infrequent poster. Thought I would finally get around to showing off some of the cooks from my new WSM (a month old today!). To date I have had 5 cooks on her and I am very satisfied. First cook was for my Wife's birthday, did a bunch of pork butts (2 for party...