Search results

Haven't used it but I'm guessing the 'ridges' add increased surface area which produces more burning on each briquette. That said, I'd think that unless the briquettes are larger than standard RO, burn times would decrease...? Paul

Excellent point. And this is why I lean towards smoking butts and briskets in advance of a large gathering that has a firm serving time. Paul

Welcome Jeff! You're off to a great start! Regarding the temp issue, a couple of things come to mind. How many lit coals (lumps) did you start with? Many here use the Minion Method for smoking/cooking. If your ring of lump was fully lit at once then you certainly should have had temps above...

Ann, Personally I see a lot of flavors competing here, and some are pretty strong. If it were me, I’d opt for using just the rub. If you like a little coffee flavor, fine-grind some and use it in the rub. The oil won’t really add moisture. True it’s a liquid, but true moistness is water or...

Scotty, I agree, try calling Sams before driving there. I'd be willing to guess they just carry the 'injected' birds. You might try doing the apple brine with whatever you can find locally. I'd recommend going with a bird with the lowest percentage of solution or however it reads on the...

Kevin, I understand, not a problem. Paul

This is just my method and it has worked well for me. I represented it as such. Labeling it 'clueless' is a bit harsh IMO. Please keep in mind that 99% of us are not professionally trained and thus ask for support. Paul

I don't think a marinade will penetrate a brisket very deep. You could opt to inject or use as a finishing sauce right before taking the brisket off and drizzle a little over slices. Paul

Welcome Jody, Give the oak a try! Hickory is the classic pairing with pork, but certainly other woods will work. I too have a lot of oak on my property so I use it quite often. You might consider cutting back on the amount of oak used based on what you're smoking as it is a fairly strong...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Problem is this is at 11 am so I either need to stay up all night or cook , store and reheat. </div></BLOCKQUOTE> I'd opt for the later. Since you're up against a firm...

From USDA: NATURAL: A product containing no artificial ingredient or added color and is only minimally processed. Minimal processing means that the product was processed in a manner that does not fundamentally alter the product. The label must include a statement explaining the meaning of the...

I use 1 of my brew containers. If you want to go real inexpensive check with local restaurants that get food in 5 gal buckets (pickles, mayo, etc.) Paul

Ivan, Yes, I'd essentially plan on serving a sandwich and cup of stew to each person. From your buddy, I'd factor in the volume of food based on these questions: 1) Average age and sex (young males eat more) 2) Has company hosted an event like this before and what volume of food/type of food...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Does this come from drying the sausage after stuffing, or from slow cooking? </div></BLOCKQUOTE> I dont' think most dry their breakfast sausage, rather it's cooked fresh...

Welcome Al, I suspect either method will work. I many times oil the grates unless the food is already oiled due to a marinade, etc. Here's a brief discussion from Jamie Purviance who knows a thing or 2 about grilling. Oh, and about packing your grill away, I just can't help myself....When I...

Welcome Tyler, Carry-over cooking is dependant on cooking temp and mass (quantity of meat). The higher the cooking temp the more carry-over you'll have. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">wonder if there...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Could it be I am buying the cheap ones with 90 percent fat???? </div></BLOCKQUOTE> High fat content + direct cook + open lid = flare ups. Paul

Welcome Marco, I have an older model 18.5" WSM, so no experience with what Weber supplies on the bigger units. My gut says most of the thermos are fairly accurate; but that's no guarantee. You could always invest in a few bucks (literally) and buy a fry thermometer. A local store sells these...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have cooked 4-5 half hams in it and it is the best ham I ever had. </div></BLOCKQUOTE> John, I'm curious. Does this produce a ham that would be different than can be...

Personally I'd pass on this unit. Infared cooking is not frying. If you've had fried turkey before and that's what you're after, then you need to deep fry. Is this really that different than roasting in an oven, grill or smoker? A traditional fryer set up (stock pot, stove, regulator) would...