Search results

As long as you're careful with your finish temp, maybe 155 and let it rise 5 degrees in the foil while resting, you'll still have a moist product. Brinning gives you the saftey net of letting the temp get a little higher, but still not drying out. I just use any poultry rub and, of course, give...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone:... Took 10 hours. </div></BLOCKQUOTE> Guess I kind' missed that part Paul

What was your total cook time ? Paul

I'm pretty mch spares only, but it might be worth revisiting as David did. I imagine my main motivating factor had to do with cost per pound and that "better deal". It would be interesting to weight the trimmings from the spares and calculate the cost per pound of what you're actually cooking...

Well ... since nobody stepped up, I just solved it myself - with a second call to Weber CS. Just a bit of saliva, did the trick - a little on the crude side, but it worked. Easier for me to do than it was for the nice young CS lady at Weber to describe to me. Paul

Mine (E-320) typically goes beyond 600 fairly quickly, but not up to 700. So I think your expectation are realistic. Paul

Has anyone encountered any difficulty connecting the QDC for the sideburner. I've wrestled with it several times and haven't won yet. Can't get the sleeve to slide forward to click and make the final connection. Weber CS says have someone hold the top of the grill and push down ... I'll try...

... or, maybe even a SUV or a truck ... ? - I'd place my order ! Paul

You have been "Weberized" - I'm at the point in my life where I can afford pretty much anything I want - which ain't so good, 'cause it takes a long time to get there ! - and for outdoor cooking, I still choose Weber. Paul

ime, Weber"don't tolerate defective parts" and will air on the side of the customer. Their CS is why many of us keep coming back. Paul

I don't think it's "easy", just don't really gourge with the kinfe when you lift the membane. I use a table knife, rather than a kitchen knife. I also use a paper towel when I begin to pull and reposition as I pull so the membrane doesn't break off. Paul

You're correct on the marinade thing. I've never done that, but my guess is that if Stogie posted on it he probably had good results with it. You might want to just consider one of the many vinegar based sauces that are often used with puled pork - i haven't done that either. I generally take...

Here's a vinegar rib sauce (actually several) posted by kevin Taylor, a/k/a Stogie who was one of the founders of this board and a very accomplished pit master. Looks interesting. Paul

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:... Is the electric smoker cheating? Opinions please and any experience would be greatly appreciated. </div></BLOCKQUOTE> WOW, quite a...

I use a plastic paint scrapper, maybe 1 1/2 inches wide. To do it thourghly, then wash it with warm, soapy water. I probably scrape mine every few months, but it gets used at least a couple of times each week, sometimes more. Paul

Doug Thanks for those recipes - almost as simple as my taco soup - they'll be a part of some SEC football viewing this weekend. Paul

I recently bought an E-320 because I wanted the PCI grates. Never had a side burner and haven't used this one yet. However, it will really come in handy during a power outage created by a hurricane ... HOPE I never get to use that side burner !! Paul

5 hours would be a very short cook for spares, ime. With your description, I really don't have a clue as to why they would have finished that fast. To test the spares, take a toothpick and see if it slides easily between 2 bones. Then take 2 bones and pull gently to see if they tear. If they...

The big difference is the ability to maintain a low, steady temp with very little effort, with the WSM. Certainly the more expensive offsets (a lot more expensive), do a better job of temp control, but i would question if they can match the WSM. What they can do, however, is give additional...

I have the same issue on overnighters and feel t is probably unavoidable on long, unattended cooks. I have a very flexible spatula that will bend and i carefully work it under the stuck butt to slowly free it up. Then you can remove it with a minimum loss of meat. paul