Search results

I did a 4.9 pounder over the weekend, although I didn't weigh it after injecting, I'm guessing that added at least a pound. Took just shy of 12 hours, skipped the foil. It was very windy here, which I guess could have affected time but the WSM held temp within 10-12 degrees the whole time.

My guess on the toothpicks is they're there to keep the skin from shrinking and drawing back?

Just enough to get some nice browning on the outside, although I've skipped this step altogether, and it still comes out well.

This is actually from Bill and Cheryl Jamison's Smoke & Spice, just to give credit where credit is due. We've made it alongside our Easter ham for 3 years running, and it's always a big hit! you need a 5-6 pound boned leg of lamb to start. You can have your butcher do the job, or do it...

Steve, I would say save your money. I have several of these, but I'm finding them not to be too durable. Advice I've been getting is go for the Maverick ET-73. It's about 10 dollars more, but has the nice feature of being remote, so you can put your probes in the meat and cooker, and then go...

This could also likely be easily adapted to a Jello shot. Taste just like fresh baked apple pie! 64 Oz. Apple Juice 1/2 Cup sugar 4-5 cinnamon sticks Bring above mixture to a boil, cool, then add 1/2 cup Everclear You could substitute vodka for a less potent version....I guess! db

OK, Hate to admit this, but here's mine. My wife and I decided on this song for me to dance to with her widowed mom at our wedding. Left not a dry ey in the place! It's Colin Raye's "If you get there before I do" http://youtube.com/watch?v=5m_Lm9DY6N4

I'm with you Ed! I quit about 3 and 1/2 years ago, started on Smoke away, but after the first week or so, I was able to go without. I am really never tempted to go back, don't like the smell, don't much like being around folks who are smoking, although I don't preach to anyone about it as some...

I vote spares as well. They cost less, they're meatier, and once you learn to trim them (someone already posted that link) they're no problem at all. I snack on the flaps from trimming while the ribs are still cooking, and lots of folks like the tips too....just more work to chew the meat off...

Just an opinion, but we've always brined AND beer-canned our birds, chickens, and thanksgiving turkey too (just use a bigger can, like Fosters) Never had a problem with lack of juiciness or flavor, or any unpredictibility. Not sure if it would be the same without the brining though. Dan

Thanks Ray I'll take the Maverick suggestion under advisement. Where do you order them from?

I had the same thing happen with mine, and will not be buying a replacement. I've become more fond of Polder's dual probe unit. Not remote, but monitors both meat temp and cooker temp simultaneously