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Lew, I LOVE this Sous Vide idea. So cool! What are you using to seal the bags? I've been them out there but have never invested in one. Thanks! Do you use the bags and sealer from Anova?

I have had my 22.5 WSM for about 7 years and I cannot control the temps and keep it under 250* no matter what I do. Water in the pan. Clay saucer. All vents closed. I have tried it all. I use minion method--which starts out with lower temps because I'm only burning 10 briquettes. But...

I cooked 6 leg/thigh chicken combos the other night on my Weber Kettle using the Vortex with the smaller hole pointing up and the lit charcoal filled nearly to the top for high heat. I started skin side down to get a sear and some crispiness to the skin. When I turned the chicken over...

I did 2 racks of baby backs on Saturday and they were great. Just some background for those who might find this helpful. I bought ribs from a meat market and not my local grocery store. They were $5.99/lb so I paid nearly $40 for two racks. Not cheap, but so worth it in the end. I used...

I normally make my own rubs for BB, ribs, etc, but I've read a lot lately about using commercial rubs because there are some great ones out there to be enjoyed. What I find is that the popular rubs can be exceedingly expensive (go figure) so I do not buy them often. Having said that, I would...

Tim, I assume FAJC is Frozen Apple Juice Concentrate? Is that correct? Is there a good reason to use FAJC over say, plain apple juice, or another liquid such as apple juice + cider vinegar blend? Thanks!

^^^^ This is the answer. I did nothing wrong in my cooking method.

Uhh…..NO? :confused::confused::confused::confused::confused: Not sure what's funny about this post. I'm just seeking information from others. Please elaborate on what bemuses you... Carry on and thanks for the "real" responses. :cool:

I am so tired of buying expensive chicken only to find when cooked it suffers from woody breast syndrome. I do not think the method of cooking is the problem so I cannot understand what the problem is. I never return the chicken to the store but I am considering returning it from now on if it...

Pulled at 1:15PM when flat probed around 196* and point around 204*. Wrapped in heavy foil and towel and held in cooler for 4 hours. Carved and enjoyed. It rocked. So, I cooked a (realistically) 13-14lb brisket at an average temp of 270 in 7 hours. Much faster than expected but not for...

About 16lbs. Went on at 6:15am. Running around 275* on average. Meat probe on center of flat showing 174* already. Any need for concern? I realize stall could be hours but never hit temp this quickly before. Thanks.

BRINE -- BRINE -- BRINE. Put a large (Gallon) bag of ice on the breast for 30-45 minutes before cooking so the breast cooks at the same rate as the thigh and legs. It will not take 8-12 hours to cook. At 275 I'd guess around 5 hours. Good luck and post pics.

^^^^^ This, coupled with this sauce after you've pulled apart the meat. https://tvwbb.com/showthread.php?31133-Fat-Johnny-s-Bastardized-Piedmont-Sauce I also add a healthy heaping of dry rub to the pulled meat before adding the sauce. Post pics or it didn't happen! :cool:

I cannot agree more with this statement. It's very convenient to finish them in the oven and then go straight to the cooler to rest. I follow this procedure and think it works very well.

Awesome table!! May I ask how you connected the lower portion of the kettle to the table? Does it just rest in the opening or is it screwed in somehow? Does the wood need to be heat treated before you use burning coal in the lower portion? Great job....:)

Here are some baby backs I did last weekend on my 22.5. Dry rubbed with one commercial dry rub and the second rack with my own blend. Both contain sugar. Just under 3 hours unfoiled. Then foiled for 45 minutes with just some butter and brown sugar (no liquid). Then unfoiled again for 10...

My Lowes in San Antonio currently has a 2 pack of 18.6 lb bags on sale for 50% off at $9.88. Now THAT's a great deal! https://www.lowes.com/pd/Kingsford-2-Pack-18-6-lb-Charcoal-Briquettes/50330065

Agreed. I pulled the BBs and put into the oven for another hour or so at 325*. They hit 195*+ and I pulled, foiled and went into a cooler with towels for 3 hours. 13 hour total cook time (my longest yet) and they were great.

Thanks for the posts!! Just moved to oven at 325*. Will recheck in 30 minutes. I never use foil.

Internal temp only 184* but been on for 11 hours and probes fairly tender. Also pit temp down to about 205*. Should I move to oven at 325* to finish it? Thanks.