Search results

Probably too late for this trip. But I might have smoked up a pork butt and pulled it at home. Put it in a foil pan(s) and reheat in the oven or on the grill. Grill up some brats or jumbo hot dogs and top with pulled pork chopped onions and bbq sauce. Pulled pork travels and reheats...

You probably just need to dial the vents down a little more as the meat warms up. If you had a large mass of cold butt in there, after 3 hours the meat has warmed up a lot and the smoker warms up with it. I always have to dial down my vents in hour 2 some. But I'm with the other guys on the...

I don't understand why you can't just use less charcoal in the bigger ring. Either more shallow fill or maybe put a brick or two in the ring to divide it in two and use one half.

Pinny I'm gonna try the indirect with burgers cuz I have to make a bunch of them at one time and don't want a flame fest. Probably keeps the burgers from shrinking up so much too. FYI I can sustain close to 400 degrees using a full chimney of lit regular K in the kettle with my indirect...

Good looking bird. My mouth is watering. I've been trolling CL for the big kettle but haven't seen one out here in Denver. Where'd you get the leg rack?

I do chicken indirect now for every type except kabobs and boneless skinless breasts. I use the indirect method with coals on one side behind a couple fire bricks and foil to over lower grate to direct airflow up through coals on the side. I usually run the kettle wide open if chicken pieces...

For Grill Fest I'm going to "grill" breakfast, lunch and dinner. I need some ideas for breakfast. I make fatties on my WSM a lot so I'm not going to include those in this 3-meal grill fest. I can use some cast iron skillet etc but want to include some actually grilled component in each meal...

Love it A couple parts and some cleanup and now you've got a kettle that will cook perfectly. I've got one free kettle and one for $25 bucks. The free one fell out of a pickup at an NFL tailgate party. Home depot carries charcoal and grill grates. I was always able to clean up the rusty...

Not that great I prefer to have a crispy couple of slices on top of my burger. If it has 50% bacon it should be smoky enough without putting the burger on the smoker. I do like to put crispy bits of bacon and peppers and such in smoked meatloaf. Love me a nice fatty with all that bacon on...

Tri Tip and Sirloin are fantastic. Ribs and Pork Tenderloin good deals too. I buy small and large foil pans and small lids in bulk to use for prep. Also buy the xlarge heavy duty foil in 2 packs. I buy my butts at Sams Club since they are bone in. Also, Sams carries more selection of ribs...

I like maverick so I can use the remote and set alarms and use the meat probe. For my kettles they both have the same thermometer setup under the handle so I use those, again for consistency. I always put my thermo probe dangling in the wsm top vent Unless turkey or something is up there...

Kingsford competition briquettes are designed to burn a little hotter and have less ash than the blue bags.

Nice score. I have two, both from CL and the blue one was free but top dented in from a tailgating accident where it fell onto the top handle from a tailgate. The red one I got for $30 because the bottom vent wouldn't operate freely. I hammered out the lid dent on the blue one using a piece...

Amazon has Stubbs briquettes at 7.97 for a 15lb bag limit 3 per order. Free shipping if you have amazon prime (I do). I can't wait to see the look on the UPS guy's face when he's dragging 45lb of charcoal to my doorstep. I liked using Stubbs for longer cooks and it id is good to add mid...

looks pretty brown and crispy skin for 165 cook. Nice job.

I'm with Len. Do all the rib trimming and remove membrane then bag them up over night. In the morning I light the fire and rub the ribs while the fire lights up. I also use a mustard slather under my rub but don't want that on for hours either because of the salt and vinegar in the...

I foil the entire packer in a turkey pan with foil over the top until the flat is 190. Then I put the entire packer it back in until the flat is probe tender. When the flat is done I pull the packer and separate the point and let stand maybe 10 minutes. At that point I cube the point and...

Personally I don't think the brine makes it taste that much better unless you go with something out there like apple juice with a lot of spices. Then you have to air dry etc. Too much hassle for me. Use a spoon or your fingers to loosen the chicken skin around the breast and thighs and rub...

I think stews would be fine. Some of the dutch oven recipes call for a little higher heat inside the over for things like desserts, chicken, and some breads. so keep in mind the DO will not get any hotter than the temp of your smoker. So if you're doing ribs at 225, plan accordingly...

If I'm doing one or two chickens I will use my OTG kettle. It's much easier to get high heat and you don't need to burn a long time. The kettle is a little harder to dial in the temp and you have to fiddle with it a bit. But you can run the temp up fast at the end for crispy skin. I...