Search results

I always leave the skin on with turkey or poultry. I think it protects the outside of the meat from getting leathery. Take it out of the brine today, if you can, rinse it off, then let it air dry in the fridge overnight. I cook mine skin side up (cavity down). Finally, how long to cook...

yeah, that work table is pretty much my dream table... If you find plans, let me know - I'm interested in making one too, but don't have the woodworking experience to really try and build a plan on my own...

4 p.m. brisket meals are always a little awkward, I find. How much sleep do you mind losing? A few things, before I get into the specifics... first, two briskets, wrapped in foil and sitting snugly in a tight, pre-warmed cooler will stay over 140 for well over 4 hours. Probably 5 hours, frankly...

Hi Stephen - I cook whole chickens quite often, but I do it so I can fit more in at once (do 6 at a time). There's no need to turn or flip them at all. They turn out wonderfully. (plus, I use the carcases to make smoke stock ) If I'm only doing one or two, I actually like to cut them in...

I'm not sure I'm following the discussion... Brian, by "Bark damage" are you referring to the bark on a chicken? I've not heard of it referred to that way. I assume by that you mean you are worrying that the skin of the chicken isn't getting very crisp, due to the fat dripping from the chicken...

Hi Rita. Hickory does seem to work well and in this application it is especially good because I want a bold smoke flavor. But, that aside, I usually use hickory anyhow, because I love the flavor!

they still do jerk chicken - just not jerk pork any longer. Their goat curry isn't too bad, but they have generic patties.

that happens to me pretty frequently, depending on what stage of the cook I'm in. Especially when the cook is just starting - for whatever reason, it seems to really be hotter closer to the fuel source for me. I wouldn't worry over it though - it will likely even out even more over time.

the author certainly didn't come to my house for a sample. Therefore, I hereby disqualify her from any future reports like this. Oh, Kruger, what time should I show up for jerk pork? My local jamaican place has stopped making it. depressing. I'm having a serious craving.

Shawn - congratulations! looks great. how did you like the peoria cooker?

actually, these forums turn up just fine in Safari ! Chris - thanks for the report. Very interesting.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jeff davidson: adam, thanks...I don`t get to danbury or stamford at all. It seems like lump is just about twice the cost of charcoal. I guess, in the...

well, you are going to get a slightly biased opinion on these boards. But don't worry, because they are right! charcoal really is great. The great thing is that it really isn't a huge investment. You can find a 22 1/2 gold for $125 pretty regularly. There really isn't much of a comparison with...

Mike - my last brisket was cooked to about 190 in the flat (forgot about it a little too long) and it was dry. I find that once it hits 190, it really does get too dry. higher 180s works better for me. but, all that said, each piece of meat varies one to another. Glad it turned out well though...

Bob - I find pecan to be VERY mild. I had a similar reaction when doing a butt on pecan only. I'm a big hickory fan, so I usually mix some of that in with either pecan or apple.

I think really the only other multiple-probe thermometer, with remote sensor capabilities is the nu-temp. Search for that on these boards and you'll get a ton of good info. I have a mav et-73, which I like. Sorry yours fizzled out on you. good luck.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Raveret: temps are internal to he meat so if a deep seated ET-73 meat thermometer reads 142 I would think the sureface temprature would have gotton...

Jeff - I picked up two bags of royal oak at Stew Leonards in Norwalk about a month ago. Same price as you (2 for $12). I've found a few stores in Danbury that sell some great lump, if you are interested... (wicked good, and brasiero) I know it is a trek for you from Croton, though. For what...

ok, I did this again, but with chicken carcasses. I had cooked up 6 whole chickens in the WSM and had the carcasses staring me once the meat was all gone. So I returned them to the smoker for another hour or two, along with another 2 chunks of wood. Then used them like I did in the recipe...

Mike - how did the cook go. Should be about done, right? I'm guessing at only 7.5 pound, that sucker won't go much past 4 p.m. Which means... it might be about to come off. anyhow, let us know how it went.