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Hey Derek ! After you wrap the turkey in foil set the turkey down in a cooler.It should make the trek with no problem.It will probably still be steaming when you pull it out of the cooler.As far as the turkey becoming overdone I don't think it will be a problem.If I were to pull the turkey early...

Hey Carl! The darker color of the ribs may have come from the cherry.I know in my experience I get a darker mahogany color on ribs with cherry versus any other fruit wood.I also use alot of pecan since it's so abundant in my neck of the woods.Pecan is very similar to hickory but to me it's more...

I've got a cleaver I bought a earlier this year.It's made out of high carbon steel.I got a few rust spots on it a while back and can't get them off the cleaver.Seems like if I don't keep oil on the cleaver it wants to rust more.Is there a way to keep this from happening?I caught a tail end of a...

Hey Texas Bill. Unforunatly most of your rubs use salt as a base and flavor enhancer.You could try mixing up a rub of your liking and not adding the salt until the end.Then, just put enough salt to flavor or keep the rub from being bland.I also wouldn't use a salt substitute.To me it leaves a...

Hey Henry Joe. I own a large offset as well as a WSM and hands down for around the house nothing beats a WSM.What I mean by around the house is for smaller groups of people.I never fire my offset when just cooking around the house.I have to tend to my offset every 1 1/2 and refuel the...

QUOTE: The one application that I will continue to experiment with is brisket. I can see a benefit here with added moisture. I have injected with a simple beef broth and have been happy with the results. _____________________________________________ Hey Kevin. How's the experimenting with the...

Hey Rita, I use a tel-tru with a 2.5" probe.I just put mine through the vent hole.It has a retaining ring so you can install it, if you want to.It takes a 5/16" hole for the probe.It also doesn't have a calibration nut but has been pretty accurate so far. Willy T.

Hey Marc, The only time I ate tri-tip, a friend cooked it up.What he did was smoke it till the internal tmp. was 125deg.Pull it out of the smoker and grill it on some lump charcoal on a hot grill till the the internal temp on the tri-tip hit 155deg.Then he pulled it off the grill and sliced it...

Thanks everybody for the replies. Hey Kevin.I've been thinking about seperating like you say because if you buy just flats around here they're trimmed of all fat.I've done it a couple of times but not quite perfect on the cut right when the flat and point meet.Some times I take the points and...

Lately the briskets I've been cooking the flat is hitting temperature a lot earlier than the point.If I take the meat off the cooker when the flat is done, the point is under cooked and tough.If I cook the brisket till the point is done, the flat has dried out.I've even put the point toward the...

Hey Rocky, If I were you I wouldn't use the pressure washer on the inside of my pit.The reason being I've been there done that.I used to use a pressure washer on my pit when I was finished cooking on it.The inside of the pit will start rusting by the end of the day.Then I would have to go back...

Hey Matt, Glad to see your doing the first of many cooks.I hope I can help so here goes: 1. Leave the bone in.Follow Chris' method and you won't go wrong. 2.Watch the polder like you said.The bone will also loosen away from the meat.Another good reason to leave the bone in.It's kinda like a...

Here's a site.These guys come to Tryon,NC every year and there duck is awesome!Culver Duck Willy T.

Hey Barry, I found this recipe a while back.I don't even remember where I got it but it's pretty good. 32oz.- Yellow Mustard 40oz.- Brown Sugar 24oz.- White Vinegar Juice of 1 lemon 4tsp.-Old Bay Seasoning 5 1/2tsp.- Liquid Smoke(I know I know) Heat all together.Put the mustard and sugar in...

Thanks Kevin for the tips.I haven't competed in any MIM contest all KCBS contests.But your right as a rule sweet has been winning.I wonder if chocolate covered ribs basted in a caramel sauce would get me first place trophy..LOL.. I've been adding honey to sweeten and thicken my sauce for the...

Thanks for the insider Jim.You know, sweeter has been doing better for me.Even though I'm in vinegar country.Go a little farther south than I am and you get into mustard sauces.But try to compete with it around here you might as well kick your entry box to the judging area because you won't...

A friend made some fire rings out of stainless.He gave me two them.They're the same size as a bullets but deeper.I use them in my large pits and I have to refill every 2.5 hours.I've played around with the fire ring and can't get close to the burn times of a bullet.The rings do help though.My...

Thanks Jim. I usually cook three butts and like you said I add one butt later in case I want to slice.I did sliced and pulled together last year and did well.The two contests this year I think the sliced is whats hurting me.I've been pulling my pork a little finer than thumb size.I might go...

Thanks Kevin.I've got the jr. industrial injector.The 2oz. stainless cajun.As far as the off-gray color I was trying to stick to the more clear liquids to see if I could stay away from any discoloration.Looks like you've got a great injection.I'll have to give it a try.Especially the corn...

Marc, Glad to see everything went great.Glad to see you're hooked now like the rest of us.Good luck and happy smokin'. Willy T.