Search results

Jeff Chicken looks great. Curious about you chicken led "Holder", where did you get it etc ?

Clark Chicken sure looks good. I usually cook much smaller chickens. Just curious as to what temp and how long about did it take to cook that "Big" Baby ? Also did you Brine it or put anything in the cavity ? Thanks

I wacthed them all so far, probably picked up a tid-bit here and there. Could do with out the drama.

I have a 2 car detached garage, I use my smoker in all the time, with at least 1 door open. So far no problems, that I know of. Will be using it for some chicken this week.

I learned the importance of a good thermometer either instant or digital. Especially for cooking chicken, i have concluded that I have been over cooking chicken all my life.

PeterN I usually use vinegar as a tenderizer, although normally just add a good splash. Will be curoius to hear how it comes out. Good luck !!!

Jim Normally I have the same problem no leftovers. This passed saturday I smoked a 9.5 lb Butt just for the freezer. I still had one small package vaccum packed from the last butt I smoked for the freezer. In my case (family situation) I freeze a few different sizes of packages of Pulled...

Russell I cooked some chicken the other week @ 360 for an hour on about a chimney of fully lit briquettes. I left all the bottom vents open and the top vent plus I had the lid "ajar" a good 1/4 inch the whole cook. you might want to try that to get your temps up.

paul I guess I'm curious if there is an advantage to cooking say (1) 10 lb butt as opposed to cooking, say (2) 5 lb butts ?? i assume the yield would be about the same ? I guess the other thing is for timimg issues, one could cook say a 10 lb butt over night maybe easier than trying to cook...

I believe I read a post that big chuck roasts are somewhat better than smaller ones. Question is are big Pork Butts better than smaller ones ??? Maybe someone could share some info about that? I'm planning a butt cook this week hopefully. I think the biggest butt I've done is in the 7.5 lb...

jerry Not to break in, "BUTT" I just put a VAC pack of leftover PP in the micro to thaw for lunch today. I was just thinking how great it is to have these frozen packs, to eat anytime you want. Also just came home from walmart with some good cheap (their brand) hamburg buns, my favorite. I...

Vince Just curious, about heat the cable will see going out the access door. I know heat rises but somehow, I'm just wondering if the cable might get alittle more "Radiant" heat from the charcoal going down toward the access door. Maybe I'm mixed up on that ? At any rate, do you run the cable...

Guys Okay Will be careful with the wire where it connects to the probe as I am with my Taylor wired digital I have been using. I was wondering about the Celsius setting and possible using it to monitor the WSM temp. Could be especially helpful on an overnight cook. How do you guys run you...

Mac Well took the probe and tranmitter outside and receiver in the house just monitored the garage temp, signal went out a couple of times but I turned off the receiver and turned it back on and the temp came right back. Also checked in boiling water switched to Celsius setting read 99-100...

Mac The box indicates model# 6438, but on the back of the receiver it says model#32908 same as yours. Thanks for the link to the instructions, much easier to read on the computer, than the actual paper instructions (fine print). There is a switch for "Celsius" inside the battery compartment...

Mac No you didn't confuse me, thanks for the info. Does yours have a setting for Celsius ? I think the directions indicate, there is a celsius setting on it. Just curious how long have you had yours, and have you used it for high heat 350-375 degree cooks as well ? Thanks

Got a Weber Remote Digital Thermometer model#6438, today 50% off ($17.50) with a coupon from a local hardware chain (Coles Hardware), here in Northeastern Pa. Seams to only go to 199F, but I think it also goes to 199C, according to the directions. Also looks like you can't set the desired temp...

Mike What you say makes sense. Maybe others will check in. I've had some pretty good results reheating cookied chicken that was leftover and put in the refrig, not freezer. I believe it was Larry Wolf who told me to reheat it at higher temps maybe 350 or 375 in the oven and not covered with...

Can you maintain the "crispy" skin when reheating frozen cooked chicken thighs ? I know you can reheat cooked chicken at higher heat in the oven and the skin is still pretty good. Just curious if freezing the chicken has any negative effect on the "crispyness" of the skin ? Any...

Tim & Dave Thanks When I make ribs I almost put as much "effort" into cooking them to the "correct" (for me) doneness. I get somewhat "upset" if I cook them untill they fall off the bone. Although that's they way a lot of people like them. Just not me. Plus they tasted great, almost wish I...