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Ah thanks guys! Daum

HI Guys - I was over at restaurant depot today and notice a bunch of different cuts of meats (from beef short ribs to chicken breast) would have something like "Chicken breast R/W". Was curious what does the R/W mean? Thanks! Daum

Very interesting read, thanks! Daum

Sound good, slowly smoking it right now! At 77. Daum

Hey Guys- I'm just finishing curing a bunch of Canadian bacon using Bob's Bacon Made Easy method. From there what temperature should I smoke it to? Looking around, following his method, could do it to 140 then just finish it when I fry it. I've seen elsewhere some say just cook it up to 160...

Going to have to try that out - I assume top on? Have a ton of wings to do. Daum

Doh fixed, google use to let you direclty link to the photo but seems they fixed the authentication issue there.

Well first attempt at this was had. Kate and I didn't have our brains turned on Saturday when we stumbled across a fresh ham. Thinking "hey this is probably already cured" was not even though, just assumed. So we picked it up, quickly invited people over for that night to give it a run on the...

I did try that several times, really good. Also had plenty of beer and did the beer spa. Everything was awesome. It was also interesting that there was a pour of beer which was more or less all foam, never hard heard of that before. I'll have to see what I can do to recreate that ham, may...

I do have a wsm by my rotisserie won't fit in it. I'll have to see about getting some oak, I just have pecan, hickory and apple chunks. I'll see if HD has any oak chunks\chips. Daum

Hey Guys- Just got back from a trip to Prague. While there by the Astronomical clock they had rotisserie ham over some wood, looked similar to: Anyways - we decided to try it and it was actually amazingly good. I want to try to recreate it, but not sure how. Was thinking of just using...

As i've been browsing recipes for pulled pork, I've noticed there is a range of final temps on the meat. They've ranged from 190-210. What do you usually cook yours too? I've usually pulled off around 195. Daum

Yeah - I noticed that too. More or less doing this so when we get back from the bars on Friday I have minimal work to do and I don't have to lug my spices around with me. Daum

This weekend a friend is having a housewarming party and I offered to bring down the smoker an throw on some butts. I was curious if you can leave the rub on the pork butt for too long before making them. I was going to pick them up today and maybe do the rub late tonight. I'll probably start...

Great job, looks like that steak is cooked perfectly! Daum

I have a performer with the gas assist. Usually I just fill a basket or two and then throw the gas assist on for ~3 or so minutes to get them going. It takes a while to get them fully started, but its really easy. I've also done where I put the charcoal stacker in the middle filled, and it...

That looks amazing Cliff! Great job...now I'm craving a brisket! Daum

Wow that looks awesome, I'll have to give that dough a try! Daum

I preheated it up to as high as it could go (550+) then for the most part just left it on full power. Depending on how long it was taking us to get the toppings on I would sometimes lower the heat a tiny bit just to prevent the crust from getting to cripsy before the top melted. I think with...

Awesome I'll have to try that sometime. A lot of times I'll use charcoal which gets a good flavor but still not quite wood oven based. Daum