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if you can actually find a real butcher (not an easy task in many areas) they should be able to have access to better quality meats. I find that that is a big deal when it comes to beef cuts, some pork cuts, etc. On things like pork butt, not that much of a big deal, since there isn't really...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Adam, I am so liking the couscous salad idea. I think I'm doing a thing this weekend and will make it for that. </div></BLOCKQUOTE>I look...

I was about to give you amazing tips and helps, but then my jealousy got the best of me, since I'm not the one playing pinehurst and I decided to withhold all my wisdom and insight. But... I can be bribed into divulging this information... Actually, I have no experience doing bologna on the...

keep more toward the 225 end. Just a guess here, but I'd say around 6 hours. I can't say for sure, since I always do mine at a high heat temp. Anyhow, enjoy!

to trim to st louis, you trim off all that stuff at top of the rack - it runs the whole length almost - which includes a bunch of cartilege and stuff. For KC style, you take the flap off. But for either style, you'd be trimming off that strip of cartilege, which leaves you with a pretty clean...

mmm. the cold gazpacho is a great idea. Perfect if you have great tomatoes. Another good salad I like to serve for outdoor grilled parties is tomato-cucumber-couscous salad. It's really only good if the tomatoes are fresh. But either slice in half small cherry tomatoes or cut into large-ish...

do you trim your spares st louis or KC style? Do you remove the membrane from off the back of the ribs? I've never had any weird tendons on my ribs. If you don't trim the tips off, you get some chunks of cartilege... anyhow, when I serve spares, I usually cut them two to a piece and serve them...

you'd probably be fine just dumping a chimney of unlit on the chimney of lit. Or vice versa, whichever tickles your fancy... That amoung of charcoal gives me an easy 4+ hours...

title of this thread sounds like my every day work environment...

Exactly. The foiling of the dumb thing was more of a hassle than cleaning it up afterwards. Maybe because it was the brinkman, so a sheet of even the wider HD foil doesn't cover it in one go, so it just wasn't worth it to me.

Man, I've got serious smoker envy right now. Rick, didn't realize you were using a rig with so much capacity. I agree with the others then, if you've got room - AND time - butterfly. Just make sure you have a great set of poultry shears... I keep meaning to get some and I swear up a storm with...

For loin, I like it done hot. So I'd do it in the WSM, at around 300+ the whole time until it is barely (I mean barely) done. Do it over cherry... it will impart a nice color to the pork. 7 pounds is a lot. Unless you are feeding a large group, I'd recommend halving it and freezing some for...

I agree with Joe - don't butterfly them. I can get 6 whole chickens (smallish ones - 3.5 pounds approx) in at a time. But butterflied, you wouldn't be able to get that many in. 4 max. As for temp, it's always the same for me... 160 breast, 170 thigh. How are you cooking these? In the WSM? In...

just to reiterate something in Doug's note... make sure you use Heavy Duty foil. It's imperative, as normal thin foil burns through very quickly. HD foil can withstand hot coals.

as far as I know, it's always allowed on the circuit. There are some folks (ala paul kirk) who call it a crutch, but most folks use it on some level. As to your question about when to wrap, it totally depends on what meat you are cooking and how you are cooking it. Ribs, brisket... totally...

I don't have experience smoking a lot on those pits - but from what I understand, they perform nearly identical. however, I've heard that ole hickory pits use parts that are much more easily replaced than southern prides (belts, etc.). you can get your parts from Grainger and other places when...

yes, you are exactly right. Butt at 165 would be fatty, grissly and tough. Higher temps breaks down the connective tissue. Tenderloin has almost none of that connective tissue or internal fat, so if you were to take it to a high temp, it would be tough and dry. One side note though, frankly...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Graef: ... Can't say I am pleased at what your Dodgers did to my Giants over the weekend, though. </div></BLOCKQUOTE> But I sure couldn't be more...

dan - how did it taste? On the charcoal in a kettle front, yes, that is way too much. The big thing about a WSM and why it can handle so much charcoal is because of its very efficient air flow. Kettles are a totally different story. air vent control does some, but not like the WSM. It's a...

like steve said...top rack is just easier to use, so I'd use that, definitely. Bob, that's a good idea using the metal skewers. You probably lose less bark that way anyhow.