Search results

Thanks Kevin, I don't think I would want to do two different turkeys, even though it would be fun to compare. Sometimes we roast a small chicken for one of my relatives who just isn't a turkey fan. No doubt had some poorly prepared turkey (who hasn't?) and wasn't willing to give it another...

I think you could hold them for six hours. I would go with three layers of heavy duty foil and plenty of insulation around the butts using towels or newspapers or whatever. It also wouldn't hurt to add something else to help keep the cooler warm. If you had a couple of fire bricks that you...

Don't mean to threadjack, but the claims of Chinese settlement on Cape Breton have been debunked by archaeologists who concluded that the structures were built in the 20th century.

I ordered an 8 lb. pastured, heritage turkey to be delivered fresh the Tuesday before T-Day. She said it would have a much smaller breast than commercial turkey, but more robust flavor. I assume I'll brine it for about 8 hours, then smoke roast at high temp. Anything else I should know about...

You certainly can, but wood chunks are much easier to use and work better. Just bury a couple in the charcoal ring, put a couple on top, and they provide all the smoke you need throughout a long cook. No reason to keep feeding wood chips for 12 hours.

I have this BBQ Guru thermometer and like it a lot. It goes from 50 to 500, so it is much more than just a low and slow thermometer. That said, I don't see any real advantage of a permanent mount, while there is one very big disadvantage. I can use it in either of my kettles or the WSM...

I've run into that problem before as well. I also don't know how to identify which is which. I just set aside and later use those questionable pieces when I am direct grilling and don't mind a little smoke flavor on a steak or whatever.

On a cold blustery day that chilled to the bone about six weeks too soon, the last thing I want to read is a question about how to prepare for winter.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You cold smoke the meat and this process doesn't melt the fat so it doesn't change the texture of the meat. Once smoked through it's brought up to a internal temp without...

The most important principle is to use fresh, quality spices, such as those found at Penzey's. If you are using supermarket spices that have been in a cupboard for two years, then it doesn't matter how much you try to learn. Whatever you try, you won't be able to build a good rub. There are...

Almost all of my dry rubs use some granulated garlic, but I rarely use it in sauces, marinades and brines. For these latter uses, I much prefer fresh garlic.

If you go with just a foil lined pan, I wonder if the bottom rack would be considerably warmer than the top rack. If you haven't cooked with that method in the past, I would stick to whatever you are most familiar with for this large cook. The last thing you want is a cooker that is behaving...

I think the kettles and smokey joes are better than the Blow Anywhere.

I just made some jowl bacon from pastured pork I scored at the Dane Cty Farmer's Market. Best bacon I've made so far.

Minion method starts with just 3 or 4 lit briquettes is what I do for this. Otherwise you will burn very hot at first and get a much shorter burn, but you already figured that out. By the way, I have an old kettle with three vents instead of the one touch mechanism which I purchased a year ago...

Some will say that unless you follow the directions to the letter they aren't BRITU. That may be so, but that way of thinking doesn't lead to much creativity in the kitchen. If your experience tells you that you can improve on a recipe or a procedure, then it would be silly to follow...

If they rip you off, how are you going to find them? You're basically screwed.

The one I got was a little precarious on the brackets, but sits happy as a clam inside the stock water pan. The extra air layer is a bonus. If you have one that is secure on the water pan brackets, then I see no reason to nest inside.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">dave. Larry r told me that the 14 saucer doesn't fit securely on the brackets where the pan fits. I need to know this because I am going to get my saucer in a couple of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Is there a preference for either clay or water when doing an overnight smoke? Would the clay overheat and let the temp get too hot during the night? </div></BLOCKQUOTE>...