Search results

We got back a while ago from the county fair and I'm grilling catfish for supper. I smoked a couple of pork butts last Saturday.

I can only speak for myself when I say it has never happened to me after cooks where I used water in the pan. It was just an observation since I've done a lot of smokes both ways. Since it's August I thought the OP was having the same issue with buildup, but Tim's right, if things get cold...

I NEVER had a stuck lid until I started cooking without water in the pan. Just got to remember to wipe it down good at the end of a cook. Never had it stick while actually cooking and hot, though.

Bingo, and the same thing applies to briskets. I'll add that half butts and little partial brisket flats can amaze you on how much cooking they can require. Last Saturday I put a couple of nine pounders on the top rack of my 18 at 7am. All vents open to reach 275 grate temp in an hour, and...

Lately I've mainly been using local cut shaggy bark hickory. Maybe it's not as strong as some other hickories as I find it's really good on everything. I've gotten it from friends, and from a couple different guys selling it by the road. I'm using a miter saw to cut splits to a chunk length and...

I've got em on both of my wsm's and really like them, using the original latches and no gaskets. While the Weber door worked fine for me, I'm not worried about stepping on the CB doors. They're very solid and tight.

Darren, maybe those fryers just had some thin skin? I don't know. What I do know is that I haven't had much luck with crisp skin cooking indirect at moderate temps. I've done everything short of using corn starch. Just the other day I squeezed three fryers onto the cool side of my big kettle...

Thanks for the heads up, Barry. I need to give em a try. Did they end up looking like the pic in his book? Reason I ask is that although there's no mention of it, they look glazed. What do you think?

Robert, while I prefer the undiluted smoke flavor and texture of the bark off a unfoiled butt, I admit that my nephew (that won't add sauce) would've preferred the Wicked Good pork that I smoked a year or so back, which was injected and wrapped. I'll have to try the Soo butt recipe as well...

Lump can drive you nuts. I've got a bucket for the really big chunks and logs of B&B and Wicked Good lump that'll barely fit in my 18's ring. When the bucket gets full I get out my hatchet and make a mess of them. Lol. I'll admit it, though. When it comes to the wsm's, lately I've just been...

Bob and Robert, thanks so much for the tips. I've injected butts many times, brisket a few times, and made a mess more times than I care to admit!

Robert, any tips?

Injections can add a lot of flavor for sure, but I wish I knew some ways to make it easier and not as messy. I smoked a couple big butts Saturday and had I injected, my little nephew (who doesn't like condiments like BBQ sauce) might've eaten more. (The Missus doesn't allow finishing sauce...

Don't be embarrassed. It's only when people get real on forums that we learn anything. Great thread and you got some great replies! Thanks.

Excellent job and great looking wings. Thanks for posting and I'll definitely be trying this technique, along with the corn starch. I've had Mike Mill's book for years, so shame on me for not trying that recipe yet. The thinned sauce in the pan technique seems to answer all the issues I've had...

Sal, I just remembered that I've put fat trimmings under the end of the flat and it seemed to help a bit.

I think the best idea I've seen yet is to lay it on top of a cheese grater with the ends wedged inside the grate handles. You can use some fat trimmings there to help protect the end of the flat.

Quite impressive endeavor, Sal! As to the ends overcooking, I'm afraid it's hard to avoid without foiling if the ends are hanging past the edge of the pan, which is generally the case on the 18. Also, keep in mind that while extended holding is a good thing, residual cooking can occur in the...

Not in my experience, although I would suspect that halving would make a big difference as long as each half was foiled fairly early during the cook. In any event, thickness, not weight, is the biggest factor in cook times. If cutting a pork butt in half cut the cook time in half, then a whole...

Ribs don't all cook the same, but whether the ribs were thinner than usual or not, they evidently were almost done when you wrapped them in foil. Overcooking will always dry out meat, and had you poured in any liquid they likely would've been even more overcooked.