Search results

regarding ABTs......I've done quite a few with great results. I find that keeping the temps down are key for me.......I try to smoke at 225 or so......so the peppers and bacon cook evenly and don't burn.

thoughts?.......I'll be right over, save some for me! I think you're on the right track.....sounds deelish!

I've done salmon with no issues. I make sure to clean the grates and the pan (I use a foiled pan with no water).

I buy them at BJs and cut them into steaks myself......deelish. Agree with JRPfeff........if I were to cook it whole, high heat for sure like a rib roast.

Assuming the Chili is seasoned the way you want........your PP is already seasoned with rub/bark............I would add close to the end. I think it would be better to have a less mushy texture in your final product. Too many times I see folks overcooking PP in sauce/chili, etc. and the meat...

Try using more paper in your chimney.....I crumple it up and cram it in fairly tight and light it with a propane torch. I routinely light 10-15 with no problem.

I never foil butts while they're smoking. I've never had them dry out and the bark is always amazing. If timing is an issue, I'll foil in a cooler for a while if company isn't coming for a couple of hours. Lately, I've been using an empty foiled pan as well........haven't had any issues...

My thoughts exactly............I love picking through the point and munching on that smoked, sort of burnt end, pot roasty goodness!! I look at it as my reward for smoking the brisket!! :wsm:

If I'm going to make a sauce from scratch, I usually start with the #5 sauce recipe and change it a bit, depending on my taste that day or the ingredients I have on hand. It's in the recipe forum.......it really is a good base sauce. Sometimes I sweeten it up a bit with heavy brown sugar...

couldn't agree more.........I just did some spares and served them unglazed with sauce on the side and my wife loved em'! we really don't have a preference, whatever is on sale.......if they're done right, they're all goooooooooood!

If I'm not going to serve immediately (after an adequate rest), I will double wrap (tight) in HD foil. I then place it in a cooler wrapped again in towels. It stays piping hot for a couple hours+. Neve had an issue with it becoming overdone or anything like that.

Mr. Brown is a good recipe to start with; a little spicy and you can cut back to taste. I never foil unless I'm storing in a cooler for a couple of hours prior to guest arrival. Timing should be 8-10 hours I would think(?).........I normally smoke bigger ones that take 10-12+ hours. Remember...

I do low and slow. No exact timing........I start checking for doneness when it gets to an internal temp of about 190. I usually do bigger ones and they take 10 hours plus at a smoking temp of about 225-250. I never foil while smoking a butt. I'll use foil when it's done to preserve the temp...

I'm not an authority on beer can chicken; however, I believe the accepted method is high heat which is 350+. If you're attempting to smoke the chicken, your temps are OK. Also......you defintiely want to be regulating temp with your bottom vents only. Your lid vent should be wide open at all...

Always a full (packed) ring of unlit and add 15-20 lit........I have a 22 WSM and it gets me a solid 8-10 hours without a lot of fuss; around the 8 hour mark I usually have to stir the coals a bit. Between the 8-10 hour mark, I sometimes have to add some more unlit to keep it running sweet...

low and slow........foil isn't necessary during the smoking process, only to preserve for long periods of time while you're waiting for folks to show up high heat.......necessary to finish the high heat cook in the appropriate amount of time

HD for me as well.......I go to the ones in Cockeysville and Belair.

Ditto.........I usually start my cooks around 10-11PM. I futz around with the fire and the meat.....and smoke a cigar or two and make sure its on cruise control. I usually drift off to bed between 12:30 and 1am and try to wake up around 7am to check on things. Once I get everything going, I...

had to be something going on with your charcoal (got wet, storage in a moist environment?).........full ring and a half a chimney of lit coals should be fine with all of your vents open.......mine comes to temp using a similar procedure in a half hour or less adding cold meat will sometimes...

I use thick campfire gloves and reach in through the door and add a few unlit briquettes at the time. I'll use a large BBQ turner to push the remaining coals together, going slowly to avoid the ash cloud. I then place the unlit briquettes gently, again, to avoid ash. If I'm in dire straights...