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I've got a Weber, ET73 and NuTemp. Of the 3 the NuTemp has a better range *but* only in 3 dimensions. What I mean by this is that the NuTemp has a better range when I go to the upper or lower floors of my house. At ground level they're roughly equivalent. The Weber gets used for grilling...

Hello Dave, Russ and Bob know what they're talking about and their advice is good. For various reasons I don't serve butts but I've been WSMing for about a year. (Lot's of experience cooking and grilling many styles prior). IMHO. For your first 1 or 2 WSM cooks you might want to consider...

We don't have too much choice up here in Long Island from what I can tell. I was happy with Royal Oak. Two weeks ago I found Humphrey's at a local store. Very, very happy with it. Low ash, big pieces, high burn time. A couple of weekends ago I ran a 12 to 14 hour cook (if memory serves...

How long to brine depends on what kind of Turkey. If it's a kosher turkey I wouldn't brine it at all as it's already been brined in the koshering process. If it's a fresh turkey I've gone as long as 24 hours (because it was a specially flavored brine) although there are those who feel that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Brewer: I think the plateau temp depends on how hot you cook. If you were cooking at 250 or so, the plateau would be up in the 160's. I wonder what...

Thanks Jim. First time I've ever seen it occur in the 150's. BTW, there must be a lot of connective tissue. They're still stuck at 158. I'd better keep an eye on 'em. Once they start rising I bet they shoot up like a rocket.

Well... In my humble opinion the biggest difference between rib rub and butt rug is.... drum roll please.... what you put them on *** cimble crash *** ba dump bum ***

Hi Gang. So has anyone ever had a brisket hit a plateau in the 150"s? I'm doing two back cut briskets 8 lb'ers and they've been stuck at 158 (each of them) for the last hour. That's the lowest I've ever seen a plateau. Pit temp is steady at 225 and the cook has been blissfully uneventful...

For what it's worth I'm cooking two brisktes right now on two different racks. I found my spray bottle had difficulty reaching the lower brisket. So..... I took a condiment bottle. Loaded it up with bast and.... problem solved.

Rick I've been happily living off the wood from a non fruit bearing cherry we took down 3 years ago. Store it where it won't rot and enjoy it. (ditto the comments on the bark due to the pesticides.)

Top round marinated in fish sauce, lemon grass, garlic, sugar and sesame oil. grilled. placed over... rice vermicelli tossed with corriander leaves, basil, mint and toasted rice powder. sprinkled with... lime juice mixed with sugar, water, garlic and serrano chilis.

Depending on my mood I use oak or pecan as a base. Then I add cherry, hickory or mesquite depending on what I'm cooking and the taste I'm going for. In the fall when I go apple picking I use..... apple alone. It's a nice general purpose wood and I've had success using it on everything...

Thanks Ray, That is certainly a good idea and I've used it in the past. I think it was Doug D who first called it to my attention about a year ago. The thing here is I'm going to need to get the ribs in the car around 10 to 11 AM then they won't get served till about 5PM. Given the length...

Good morning everyone. I put 3 racks of Competition Ribs on about 45 minutes ago. We're taking them down to the beach for a picnic this evening. (No grills or fires allowed) Anyway, I like the comp ribs recipe when I do this. The juice in the foil keeps the ribs moist and by adding a...

Thanks Doug, For whatever reason it turned out OK. Possibly since the temp in the cooler never got above 210. Around 3AM the temp of the brisket was down to 150 so I put it back in the pit. (still wrapped in four layers of foil. At 6AM it was 187. Pulled it at 6:30 layed it across a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bruce Bissonnette: Where did you guys get the pecan from??? </div></BLOCKQUOTE> I ordered from people's woods Bruce. I didnt' realize they have chunks...

Well I threw in the towel so to speak. Heated a belgian block (big granite brick) at about 550 for 45 minutes in my gasser. Put it in my cooler with a wet towel along with the foil wrapped brisket. It's holding it's temperature at 187 at the moment. I'll check it again at 3AM when I go to...

Oh my gosh! Had a packer I expected to take at least 15 hours finish in 8. Measured in the flat it's up to 190* Using a guru pit temp never got above 250* How long do you think I can hold this thing? Right now it's in the pit (215*) running on ramp mode and I'm basting every hour. GULP...

Hey folks how's everyone doing? Guess it must be summer I found my pit again. Anyway.... Got some pecan chunks delivered last week. Only these things are huge. As big as two fists put together. We're talking extra large grapefruit size. Anyone tried using chunks this large? Anything...

Joel I've had the same problems with flats. It's a mystery to me how I can sometimes get a 12 lb packer to cook in 14 hours and a 7lb flat can take the same amount of time. (I know lots of theories ans such) That's why this is an art and not a science I guess.