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Hi all, Anybody do a chuck roll without foiling it? I've seen Bryan S's recommendation of 1 to 1.25 hrs/lb when it's foiled @ 160?, so what to expect if I just let it ride unfoiled? Is 1.5 to 2 hrs/lb a good guess? I haven't foiled anything other than ribs, and really don't want to compromise...

Mords- Not to mention, you can do a 12 lb turkey in about what, 20 minutes? Tip: Marinade injection.

The first time I had to stir the coals during a long cook, ashes went everywhere. After that incident, stirring the coals includes a hot squat. The hot squat helps retain heat, while allowing excellent access to the charcoal. Of course, using sand makes for a more confident execution. I try...

Wines...? In Virginia!? *obvious California wine snobbery*

Jus' wonderin'... What's it worth? I mean, if he did list it, only someone familiar with it would be biddin', so we'd be biddin' against each other for the most part. I'd like to have one, but I'm not sure what I'd be willing to pay. Is this a $300 dollar item, or $3000? Can you imagine...

Listen Matthew, Rather than go through the hassle of packing it up and hauling it somewhere to ship it to Anthony, I'm sure I'll be in your neighborhood, so I'll be glad to take it to him for you. I've got years of experience hauling dangerous goods... and I never lose my way... once I get my...

Hello again Shawn, After sleeping on the topic, it dawned on me that your intent isn't merely cooking a great steak, but rather smoking what appears to be a 'smoke friendly' cut of meat. With that in mind, I would think a workable technique would involve a slow smoke at first, bringing the...

Hi Shawn, Well, it appears that we posted at about the same time so I wasn't aware of your situation. IMO, even a top quality gasser won't do a fine rib-eye justice. It just takes outrageous searing heat. The "big time" steak houses (Ruth's Chris, Morton's, etc) generaly sear over 1200-1600...

Hey Shawn, Check out my post from a few days ago here. I promise beautiful grill marks and and excellent smoky flavor. In the post I suggested mesquite, but I've also had fantastic results with apple, almond, hickory, and oak whisky barrel chips. Here's a little trick to get even more smoky...

Hey Kev, Man, I gotta tell ya. You and I have much in common. Me: Former O/O who loves to eat. You: Current O/O who obviously loves to eat. — I also loved the wine reference too... I love a nice "Oakey" chardonnay — Plus, there's the whole name thing... Eat well, Kevinator