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Hi T I've mentioned this before, but here it goes again ... boiling is a cooling process, when water evaporates it takes heat with it. If you could seal the water against an enormous pressure (pressure cooker) you can raise the liquid to a much higher heat, and as others have said you might as...

Mark I currently have sand in the pan, it works great. You use less fuel and by the time it stabilises I just have one vent at 5% open. The major feature of using water is that you have a mass between the heat source and your meat that can never exceed 100*C (the fact that boiling is a cooling...

I have left a foiled butt in the WSM, forgot about it (I was cooking other food too) and the fire went out over night, don't know when, I woke up the next morning and though, "DOH! Did I really do that ?" The sucker was too hot to touch. That was after many hours in a warm WSM. The dome temp...

Hello Elvis I believe you would dry out the meat if you cook it too low and slow, water evaporates. The brisket would suffer the most. I understand your problem, I've been in a similar situation. You could try cooking at 250*F upper grate temp over night, get up at 8am or so and foil them...

Fantastic! I bet setting up that network would've been a blast! morgan

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Darren Clark: It wont even work with the window open, but the sliding screen closed. </div></BLOCKQUOTE> Is it a metal screen or plastic ...

hmmm, I wonder what Greg Rempe, the crazed mesquite man, would use ? I use less, in fact, quite a bit less: one fist sized chunk, or two if I'm going to let them burn a while in the chimney (takes the edge off, I think)

Hi Mark ** on edit ** Welcome to the board, I see its your first post, you'll find some fairly useful advice here. I'll post the recipe that I use here, I believe this is taken from Escoffier's Le Guide Culinaire under the title Gratin Dauphinoise I may have taken a small departure from his...

Hi Darrell I make my own pepper jelly, all you need is a lemon with the exocarp (the yellow peel portion of the pericarp) removed and as much of the mesocarp (white pith) remaining, slice very thin and boil with water an sugar. Strain through muslin (squeeze if you don't mind it a bit cloudy, or...

I agree, this is one of my favs. I use croissant for the bread, split and warmed in the oven Hollendaise (sometimes Maltaise [with orange jiuce]) and like Keith, a good dash of Tabasco is key. I also add capers, just a few. I can't say its my own invention, I used to order "Lulu's eggs" from...

Hi Guys You got me thinking: I found this NI site, unfortunately the software is Windows only. But then again there is Picotech and they provide free drivers for thos who wish to write their own software. Check out their pricing and ordering here there seems to be some cool stuff there. morgan

I reheated the best ever ribs this past weekend, here's what I did: placed frozen ribs on a piece of foil and made a slightly watered down (with a lump of frozen reduced chicken stock) BBQ sauce and spooned this over the top. I reserved a small amount of the sauce for last minute dressing...

Right Chaps I was initially worried about being able to reach the 100' distance from my kitchen to the back garden. The trick is, as Jerry mentioned, line of site if I have line of site I can go the whole 100', if I move behind the wall (these are very thick Victorian brick walls ~200 years...

My liver is with Scotland My heart is in San Francisco

Yesterday I decided I was going to BBQ a couple chickens and a bit of boneless pork shoulder. I didn't get back from the pub late and 2 hours to get the food on the table, oops. So I decided to fire up 1 chimney of the leftover lump leaving a scattering in the bottom, remove the water pan and...

Hi Richard Finally! Another UK resident! I've found it challenging to get a proper brisket here, you really need to find a butcher that buys sides of beef and cuts his own, which I have now. It might end up being a brisket flat, especially if its cryopacked when you get it. No worries, give...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Loren: I love this smoker </div></BLOCKQUOTE> I recall the same thought a while back Welcome aboard. morgan

I've posted this URL before, it really should be in a "useful links" section, but here it is again: PickYourOwn.org Its a worldwide index of UPick orchards categorised in by State/Region. enjoy

Hi Cory I like the Maverick ET-73 because I can monitor temps from my kitchen. The pit temp is spot on and accurate, but the meat probe really depends on where it is in the meat. If it's sitting in a big lump of internal fat it may give an inaccurate reading. If you notice a plateau or some...

Ahhh you gotta find a proper butcher.