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Hey all, I need some help. Normally for my Chili I smoke a Brisket to get the burnt ends to add to the Chili. Well I am being a little lazy this time around (and the weather outside is cold and rainy so I don't feel like smoking a brisket). So picked up some stew meat...now I know that I'm...

At what temp to you start cutting back on the lower vents? Also, don't bother burying any chuncks in the coals...two to three decent sized chuncks on the edge of the charcoal ring placed on the top of the charcoal should be enough...finally if you are only putting 1-2 chimneys of unlit, then...

Mike, do you put that in your water pan on directly on the brackets? I don't have a water pan, so will need one that fits on the brackets by itself.

Ok so I got the 18.5 for $10...now what size clay saucer do you get for the 18.5 WSM?

Anyone?

How long does everyone give themselves to cut sauce and box their meat?

I have a 18.5 mid section...can I use an 18.5 kettle as the top and bottom?

I have a 18.5 WSM middle section, can I use a 18.5 kettle as the top and bottom of the WSM?

I guess using foil could be considered cheating...the 3-2-1 method is actually called the "Texas Cheat", but some of the top pit bosses on the BBQ circuit use foil, so that is how I guess I can justify it...it isn't like you are boiling the ribs...also there is a huge difference in having them...

Hey Jimmy, are you putting them in foil at all or just leaving them exposed on the smoker the entire time? Here is my suggestion...smoke them at 235-250 for 2 - 2 1/2 hours. Then wrap them in foil and smoke at the same temps for another hour to hour and a half...I like mine sweeter, so I add...

Performer...so yeah pretty much a kettle. I might try it on the WSM next time...however, reheating in a modified Au Jus did help the tenderness...I also got the slices thinner, but I think that slicing on a Meat Slicer is vital if I don't do low and slow first.

Hey Tim, yeah that is my conundrum, I really love the char taste that you get from direct cooking over high heat, but I also want the tenderness...it may be that I got the fire too hot as the term was pinned at 550...maybe I should shoot for something closer to 350-400...then I might get the...

Well based on the cook on the show, and the recipes that I have seen on the net, they all call for Rare with temps in 120-130 range...when I pulled it off, it had an internal temp range of 135-145 depending on where I checked on the roast.

Ok, so here is the finished product. The taste is amazing, but it could stand to be much more tender. I think that I over cooked a little so that might have been part of it By normtp1 at 2011-06-06 By normtp1 at 2011-06-06 By normtp1 at 2011-06-06

Funny, I just bought a bottom round roast for the first time yesterday...I was watching one of the food shows on the Travel Channel and they were showing Baltimore Pit Beef using bottom round...where you sear everything, then move out to more of an indirect cook until meat is Rare to Medium...

I'm actually not very fond of Pellet smokers. Now don't get me wrong, I love the idea of turning to a temp setting and leaving and not really worrying about anything. This issue that I have is that the flavor that I have gotten from them is almost a metal/smoke flavor...can't really explain...

Here, try this method...it is a LONG process, but every time I have done it, I have had bite through skin, and great tasting chicken thighs. http://www.bbqbug.com/forums/b...etition-chicken.html I think that the biggest thing to bite through skin, is removing it and scrapping off the fat.

Ok, so my question is if beer is allowed at pretty much all Comps or if it is a case by case basis?

Hey everyone, just got a "new to me" Performer, and I have a couple questions. 1) does everyone use the baskets, or do you just put the charcoal on the grate? 2) do you have the lid on or off when using the propane (I know that you have it off when you actually light it, but once it is going...

What I found is that when I would adjust the top vent I ended up with too much smoke flavor. I started keeping the top vent fully open and the smoke flavor was just right.