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What would be the highest (Cook) Temp recommended for Beer can chicken (4 lb Fryer). I know Kevin and alot of you cook "Chickens" at 400 or 450 maybe. But what about a Beer Can chicken ? Thanks

Mike Great job, thighs look terrific. How long did your cook take? I see you cooked them low and slow, by the looks of the thermometer. Thanks

Bryan S. Have you used your 22 in WSM yet ? If so how do you like it ? I'm interested in your take of the Big guy ? Regards

Since the somkey joe seams to work good as a smoker for little butts etc. I'm wondering why one couldn't do a similar cook on the WSM just using the bottom charcoal Bowl and the lid. If you have a small Butt etc. Probably use a lot less charcoal. Reason this kinda came to me is a week or so...

Kevin Both look good, will be trying one of them when I use up the point. Thanks Happy smoking!!!!

Kevin I like the chili idea. I guess after thawing the point, cube it up, and cook it a little while in the chili to soften it up somemore. Sounds good.

Kevin I will check for tenderness with the probe or a fork. Just fiddling around with the themometer I got for a present. While checking for tenderness in the flat. how about the point will that be tender enough or do we foil it in the cooler to soften up, or cook it some more ?

Kevin Don't check the point. Is that because it's so fatty ? Went out and repostioned the probe into the flat. Inserting the probe from the side of the flat ? Some resistance (just a little), insterting the probe into the flat. Temp reading 190 in the flat. Thanks

Put an 8.65lb whole brisket, I trimmed approx. .5 lb of fat off, on this morning at 3:05 now 5.5 hrs later temp probe (digital thermometer) reading 179 in the point. Brisket sat on the counter about 30 min before going on the smoker. Lid temp between 250 & 260. First time I'm using the probe...

Kevin Thanks for your explanation. I now have a good handle on the high heat Brisket. I assume "Low" heat you can cook till tender and then foil wrap and place in a cooler like a butt and not worry about carryover cooking with the low heat ? My problem is timing on the high heat. You of...

Bryan If you cook till tender, sticking a probe in the side of the brisket with virtually no resistance. Then foil and put in a cooler will you still be able to slice the brisket with out it "falling" apart. Especially cooking High Heat, I'm wundering if the carryover cooking would possible...

Tom Thanks for your reply. Just curious, did you run the wire under the lid or through the top vent hole ? Did you wrap the wire in tinfoil or anthing special ? Wire looks a little "flimsy", compared to some I have seen with the braided type insulation. P.S. Back in 1997 I drove up to and...

Tim Mine is similar to the "polder" cheaper thermometer. Looks like the same basic unit and wire as well. I have seen some with "shielded" wires but a lot with the "Silcone" loooking type insulation. Thanks for you input, will use a little foil to set wire on, as you indicate for first try...

T was thinking about using it for meatloaf cooking in the 325-350 range. My WSM cooker runs cool like Bryan S's. Empty foiled water pan and I very seldom get above 350, usually 325 ish. Using Briquettes.

I got a Taylor wired type thermometer for a gift a while back. It has a probe and the wire that goes from the probe to the external unit has what looks like Silicon insulation on it. Instructions says "Do not use metal cord and probe for oven temperatures higher than 200 C or 393 F". Could I...

Bryan as usual your food looks mouth watering. Just curious at what internal temp, you pull the meatloaf off ? Any pork in the loaf ? Happy Smoking

Anyone see and have any comments on this week's episode of primal grill. Steven cooked 2 Briskets, 1 whole and 1 flat. Whole one (trimmed very little), for 12 hrs , no foiling while cooking just after on the cutting board for short time. He cooked the whole one to 195 in the thick end, then...

tmfast What temp you smoking at ? Thought about trying turkey legs haven't got around to it yet. Thanks

Tomorrow will be cooking ribs low and slow for supper. thinking about throwing a butt on at the same time, although won't be eating the butt till Sunday supper. I guess I should "pull" the butt and quickly cool it, then refrigerate, and reheat sunday ? Or should I reheat the whole butt on...

Don Thank you, that about sums it up.