Search results

I have to admitt that if needed, I Hot Squat. I tried messing with the coals before and ash came up and covered the food. So now I just unhook the probes from the transmitters,take the middle and top off, reset the fuel, and put is back on. It takes about 10 minutes to dial in the temp and I am...

Yes, the best way to keep it moist would be to brine. A bacon wrap will not help in this area.

John, The wings look fantastic. Did you keep them dry or toss in sauce?

Jim, I have been waiting to see this cook and it did not dissapoint. Great job

Hey Todd, Below is a link to another thread where about the same questions was asked. If you scroll down there is a link that i posted to an Good Eats Episode where he discusses the different types of smoke (white vs thin blue). As for the flavor, the fruit woods are lighter so you may want to...

Thanks for puting this up Chris. I have to say that the rub for roasting a whole chicken caught my eye. Salt, Pepper, & MSG (season generously)

Mary, I did 50 lbs of wings for a neighbor graduation party a few months back so I have a few questions. Other than the smokers do you have any grills? Do you need all of the wings done at the start of the party or will you continue to cook during it? Will you be making more than 1 type of...

I am right there with Bob. Either stuffed or not they tend to go for about 1 1/2 hours at the higher temp.

John, That looks fantastic. I could easily eat all of them. BTW: Turkey LB is just a boneless turkey breast.

I am with Dale. As long as the foil is sealed you are good to go.

A quick search lead me to these two sites. http://ruhlman.com/2011/08/how-to-cook-beef-heart/ http://www.seriouseats.com/recipes/2010/03/the-nasty-bits-beef-heart-4-ways-stew-seared-or-grilled-burgers-french-fries.html I like the 2nd link better. Since you are marinating it and probably want...

Stacy, I always do my wings directly over the heat for about 45 - 50 minutes. I dump my chimney and spread the coal across 3/4 of the grate in about a single layer. Then I dump the wings on the grate. After about 5 minutes I check them and turn to see any hot spots. After that is just toss them...

Man I love wings and they look good.. After this I am going to have to make some this weekend.

It all sounds good except for the cooling process. Once pulled you want to get it cooled as quickly as possible. By placing it all in one large mass and sealing the deep pan, it will greatly slow the cooling process as it is one large mass. I have learned it here to put some cookie trays in the...

John, So how did they turn out. I know the episode you are talking about and the burger looked crazy good. Let us know.

Jim, So simple, but done so well. Everything looks extremely good. Well done

Neil, The Maverick will help as that is the only toy I bought when I got my WSM. The only other tthought about lower temps may be damp charcoal. Did you have all 3 bottom vents fully open? After a few more cooks you will be a pro. Depending on how far south you are, stop in one of the peach or...

Neil, Welcome to the site. First, I would check the therm in boiling water as the stock ones have been known to be off temp. Then you will know if you were really down in the 255 range. 2nd, Apple is a good wood for chicken, but chicken takes on the smoke flavor more than some other meats so I...

Another term for pork butt is "Shoulder Blade Roast" so i am guessing you should be good to go with the pork blade.

Gil, Congrats on the great cook. I saw the posts on the photo section and they are fantastic. I hope to eventually host an annual event like that. Well done.