Search results

That may depend on which Polder you're using. I have several models that I've been using for three+ years in both the big stickburners and in the WSMs that stay in the cookers for the whole cook. I use them both for continuously monitoring meat temp and cooker temp. I HAVE killed two Polder...

This lil' guy turned out to be right at a four-hour brisket, at which time I removed the point and put it back on the cooker for an hour or so. I took notes on times and temps but I don't have them here with me at the moment. I was quite pleased with this one. When I drained the juices at the...

Okay, boys and girls, I'm 50 minutes in to my first "hot" brisket in the WSM. I've tried them on the stickburner once before with less than stellar results, which were possibly due to weather conditions at that time and the fact that I was doing a 17-lb brisket as my guinea pig. I have no...

Hi, Rick. Uhhh... I presume you're talking about the Hog Apple Beans? I'm not too sure about peach filling in hushpuppies. Keri C

But PLEASE don't use colored toothpicks to hold on the skin, Allan - especially not green ones! The color will leach out, and you'll have strange-looking green holes in the meat. This is a factor of grave concern to a barbecue judge at a competition who can't quite identify that eerie green...

Sounds like a veritable feast! And, no, you don't need that Guru. They're nice toys, but these lil' ol' WSMs still cook great without 'em. It's an obsession, but I'm still of the mind that I don't want to have to have electricity hooked up to anything to do with the cookers. Just our own...

One more thing you want to watch - look inside the lid itself occasionally, and check to see if you have dark rust-colored or black flaky stuff forming. Upon just the right weather and heat conditions, this stuff will let go of the lid and literally rain down upon your meat and give it a case...

... and another BBQ snob is born. Ah yes, m'dear, as you progress on with the WSM, you'll find that BBQ joints that you liked before suddenly seem substandard. Your friends will become likewise spoiled. The fun happens when you see a friend take a bite of your BBQ wares, moan, roll his...

I've heard of the boiling water approach, particularly when used with ducks to help melt the fat layer under the skin and produce a crisp skin, but I've never tried it. The thing that seems to make the most difference for me is oil or butter on the skin, and breaking the skin contact with the...

This is where we got ours, at the local store.

Indeed. I can light the top of a ring full of charcoal for MM in about 1 minute. I can light a full ring for a hot chicken cook in about 2-3 at the most. Not the best for roasting marshmallows, though... Keri C, still smokin' on Tulsa Time

A 22.5 inch WSM WITH that cool WSM-able rotisserie. Now THAT would be cool. Keri C

The legendary Danny Gaulden suggests painting the ribs with a good vegetable oil about two hours into the cook, and then again about three hours later (see http://www.dannysbbq.com/recipes.asp?rid=68). I like to mix some oil in with the apple juice that I spray-baste with, myself. Either way...

Cesar, yes, that kind of temp reaction is perfectly normal, in warm OR cold weather. The mop may have had some effect on it, but I see that kind of reaction even without a mop. After the meat reaches 160 or so and gets into the typical temperature stall, the connective tissue in the maet is...

I've cooked in close to zero temps, but winds will hurt you more than low temps. This is how I snug my WSMs down for an evening cook - these are $19 hot water tank blankets from Home Depot. I found that you don't have to cut the air vents in them. I just unroll, wrap around the WSM, clip the...

Chimney shimney. A weedburner's about the same price, and a lot more fun!

That's the way I always light my WSMs these days, except I have the fire turned down just a little bit from what you used in your video. I haven't used a chimney for either a full-hot-coal cook OR a Minion cook since we got that thing. I've seen them use the little food-prep propane torch to...

So ya'll are telling us that with the "Piedmont" pan, ie balled up foil in the pan with foil over the top, that you DON'T get a radiant heat effect on the bottom rack? I went back to water after trying sand because if I'm going to fire up a cooker, it's going to be full. First time I ever...

Definitely save the alder for smoked salmon - it's absolutely wonderful with fish, and that's what I save mine for. Fruits are good on pork - peach is my favorite when I have it. Our regular combination, and what we'll be using on the Fat 50 Thursday night with a case of butts and half a dozen...

This is what has worked for me before. Take 'em out of the refrigerator an hour and a half before you want them (at least an hour). Let them unwrapped sit at room temp for at least 30 minutes, and preferably closer to an hour. Wrap each in foil, but leave the top of the foil open. I like to...