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I have a ET-732 as well. I discovered the grate mounted probe is affected very much by the placement. Put it too close to the meat, it is a colder temp in the beginning then warmer temp after the meat heats up. Put the probe too close to the edge and gets the higher heat between the water pan...

Hello all, I bought a Cuisinart Spice and Nut grinder a few months ago on impulse. I thought I was being extra careful grinding an exotic (ie unknown) homegrown dried pepper mix I received from my co-worker many years ago. I wanted to grind it more so the mix would be more uniform in size...

Is this beyond stupid? I saw this article today. I guess it is too much to ask the Chinese to reduce auto & truck emissions. I visited Beijing last Aug. We landed around 1pm local time and I mistook the heavy fog for smog. I guess they have to start somewhere. :confused:

Put both of them on top and put a pan on the bottom to catch the drippings. Use a super full ring of charcoal. When the dome temp goes below 220F or "x" hours, pan and wrap your packers in individual pans and cook to your desired temp, 195-205 in a 300F oven or gas grill. X hours for me is...

Yup. Cook to 205F but use fork to test for tenderness.

Welcome Ryan, For meat, figure 4-6 oz per person + 10%; don't ever run out of meat. You can increase to 4-8 oz per person + 10% if there are a lot of guys, you want doggie bags or want to save some for next week. For meat yields, I use 55% of trimmed meat (pre-cooked). For example, I buy a...

Yup, good philosophy. Wash your hands and clean all food surfaces frequently. Hot fresh soapy water, lots of paper towels. I use Windex and then Costco sanitizer wipes on the counters and sink.

My grate runs hotter as well, usually 10-15F than my dome and the grate also fluctuates a lot more. I use a Maverick ET-732 on the top grate which is a lot more sensitive than the std WSM dome thermometer. To be consistent, I always measure using the dome temp. If you are pressed for time...

Points or caps are normally used to make burnt ends. I go a bit further and use flats too. I usually cook 2 full briskets at a time, all for burnt ends. After resting, I slice into 2-3 lb sections then seal and freeze. To cook burnt ends, I cube 1-2 packets of thawed meat, mix some saved au...

Back in the day when working in the restaurant business, prime rib was seasoned simply (salt, pepper, garlic) and put in the oven just after lunch rush (1-130pm) to 120 F int temp then stored until the dinner hour. It was then sliced and prepared to order. I have not cooked prime rib at home...

My Costco sold two Food Saver models. I bought the less expensive of the two for around $135 IIRC. No problems so far. Cooling the meat first does improve packing and sealing so I usually see the morning after I refrigerate the pulled meat. The meat stays pretty fresh for weeks in a 38F...

I seal meal sized portions in bags; like you say it works great. I've never seen jars used for freezing. The only thing I see is the amount of space a jar takes up in a freezer.

I've smoke two full briskets (trimmed total weight was 22 lbs, bottom rack) & two boneless butts (19 lbs, top) in my 22.5 at once last June in an overnight smoke (Start air temp 77F, 61% RH, high day temps was 87F). My overstuffed ring of KO, foiled wrapped clay plan saucer in pan lasted almost...

You all that say you can tell differences in wood smoke vs charcoal smoke are good or I just have a bad nose. I get smoked myself standing by or near my WSM and lose my sense of smell. After a long day of smoking, my clothes smell like burnt wood, charcoal and sweat, not unlike coming home...

Make KC burnt ends with it. That's is what I do... Yes, I agree, it appears to be undercooked. Cook to 190-195 internal temp then test with probe or fork for tenderness. If you overcook a brisket, it will fall apart like a pork butt.

This is the amount of drippings I got after panning & foiling the 12 lbs of chuck roast at the 4 hour mark. I will dispose of the fat and use the rest for au jus. I love BBQ but moderation is key to prevent cardiovascular problems in middle-age & beyond. 4.

Hi Bill, I did not taste much flavor in the pre-rested meat. After 60+ mins of rest, there was much more flavor from the marinade.

Hello all, Here is my earlier thread. I'm finishing up the smoke right now. I started with 12 lbs of Costco chuck roast. I used a basic Bulgogi recipe from a retired co-worker (soy sauce, white wine, sesame oil, garlic, sugar, sesame seeds, pepper, chopped green & white onions). I marinaded...

I've had my 22.5 for over a year now with 25+ smokes. It is well broken-in and seasoned. When I got it, placing the lid completely in the groove was tight to the point of it sticking. It was never easily removable hence all but one the lids has not been completely sealed. After every smoke I...

My recent thread smoking chuck roasts got me thinking. I've eaten traditionally prepared bulgogi several times. The beef (ribeye, sirloin) is sliced thinly, marinaded then grilled. There are several Korean grocery stores in NVa so getting the pre-made marinade or the ingredients to make it...