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how is it possible that after 3 years of reading, talking and salivating over it, I still haven't gotten around to doing bacon? shame on me. and now pork confit from belly... man. I might just need to go down and buy myself half a berkshire pig. thanks for the reminder and motivation guys (oh...

I regularly do 6 whole chickens at a time. I don't do beer can... just arrange them on their backs. The wings touch a bit, but no biggie for me. I wouldn't squeeze any more on there if you want consistent results. I think you'd be layering them on top of eachothe, which would result in uneven...

looks like you've read other threads about amounts of meat. Folks are correct... with a big and varied group, plan on about 1/3 pound finished meat per person. You can do the math, figuring conservatively that you'll get around 50% yield (likely a little higher, but I use that as my insurance...

what are you doing for your grapefruit vinaigrette? if I remember right, you grow your own grapefruits, which means they are probably wonderfully sweet-tart-bitter. But for those of us in the netherlands with crappy grapefruit, do you add any sugar? would love a recipe...

I've done the same as Paul h - three to a rack, six total. If they are cut squarely, you can actually set them lengthwise and get them to almost fit without touching. (almost). Regardless, after a few hours, they shrink a bit and you won't have as much touching. Only difference in doing it...

So your total time in the smoker was around 4 hours, divided in half unfoiled and foiled? Any idea on the final temp? If it was tender, but not pullable, I'm guessing in the 175-ish range? A long time ago I tried cooking a butt to sliceable range (doing pernil, actually) and it turned out a...

there are still lots of folks who soak their wood before adding (unnecessary, but unharmful too). So as long as it isn't moldy or rotting, like Bill said, you are perfectly fine.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eron "Coastie" Stoykovich: Alright gentleman here is the n00bie question. Is it the point that if you used a thermo that it would give you a false...

I've had no problem separating the flat and point - either hot or cold. Cold, it doesn't quite just pull apart from eachother like it does when still hot after cooking, but a knife does easy work in separating the two, just by following the layer of fat between the two.

I think you are more likely to get a personal response from John Lennon than you are to get one from the Kamado folks. I've never heard of a company that makes it so hard to buy their product. Maddeningly frustrating...

Jim - thanks for the info. I think I'll try it, but using charcoal - just very little... maybe 6 briquettes... enough to smoke up 3 chunks of wood. With how cold it is out here right now, I'm thinking I'll be able to keep my temps really low. Worth a try...

how would it be any easier with clean up? the water isn't the problem, it's all the drippings and fat. I assume you foil it to make clean up easier? Also, I presume this method would act the same as sand in the pan... adding a more solid heat sink that doesn't need replenishing. And would act...

Jim - what specifically was it about cold smoking didn't you like? Just that you didn't get the smoke flavor you wanted? Kevin - I think I'll do what you suggested... separate the belly and do some cold and some hot. Then I can compare.

thanks kevin. yeah, I've been eyeing the bacon threads for a while now. my only reservation with the method you describe (smoke at 200, pull at 150) is that I want the final smoked product to still be "raw", like what I get at the market/butcher. So I was leaning toward cold smoking...

hey there Kevin. Question for you... on smoking traditional bacon, what's the temp guidance? Stick to under 90 degrees, right? At that temp, how long can/should you smoke it for? to infuse it with a good, but not overpowering, smoke flavor?

I do love thick ribeyes... mmm. however, my favorite every day steak (though probably a misnomer, technically) is skirt steak. And, for that you NEED super hot coals, since it is thin. Quick sear on both sides, and they are off the grill in, literally, a matter of 3-4 minutes total. But without...

about a year ago, I cooked an extra slab of ribs. Fast forward a year... totally forgotten about it months and months ago. About a week ago, I was starving, didn't have time to cook anything, really, and went rummaging through my freezer. Hidden in the back were those two foodvac'd packages of...

I've cooked in something like 5-10 degree weather. And also in a huge blizzard. But holy cow, I thought that was pretty good until I saw Dan's post. -40 below?????? Does life exist at that temperature? Well, at least we've proven man can smoke on Neptune.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Cole: I don't even care for the WGC charcoal, but I can't unload it. </div></BLOCKQUOTE>If only I lived close to NC. You could unload ALL of that...

holy cow. PRIME graded brisket for $1.52. I hope you pulled up a truck and bought out the store. I can't find crappy brisket for less than $3 a pound around here. In fact, I can't even find ground beef for $1.50 a pound. You might have the steal of the century there, Tom. Can you tell I'm a...