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Checking various web site I"m seeing that pork chops should be cooked anywhare from 145-160 ? Question is I think things have changed some in the recent years about safe temps for pork ? Whats the best temp to cook pork chops to for tenderness as well as juicyness ? Thanks

Anyone see the Neeely's on the food network over the weekend and will be rerun today @5:30 pm,(smoked pork chops) ? He said indirect heat 275 for 1 hr and 10 min. Chops look pretty good. Anyone see it, or have any cmments about it ?

Brayn S I don't have a digital camera, my brother does, but, he didn't have it along. At any rate I can't get over how good and tender the bottom round roast was. I was concerned about the tenderness because my mother who is 85 yrs old, won't eat anything unless it's very tender, and it...

Italian beef recipe link per Bryan S, earlier this week was great. Cooked a 4lb Bottom round roast per the recipe kinda didn't get to 450 degrees on the WSM but everthing came out fine. Cooked it yesterday, took off the smoker and chilled in the freezer a while then refrig. sliced thin with a...

Larry Thank you for the info.

Larry even if I only cook the roast to about 130, theres no problem? maybe i should put the roast on a little before the chicken. It's a 3.75lb tied Bottom round roast, and a 5 lb spatchcok chicken ? Thanks

Going to cook italian beef. I want to also cook a spatchcok chicken at the same time. planning on putting the chicken under the beef. question is: only will cook the beef to med rareish, probably 130 ish. will those beef juices dripping on the chicken be "safe". I realize if I was cooking a...

Bryan S I wish I had some of your italian beef right now and it's 7:00 AM, haven't had breakfast yet. I believe you it was tender and I'll bet tasty as well, being that you made it. My bottom round roast is "Tied", you removed/trimmed the fat cap on your roast. What do you suggest if anything...

My experience has been similar to Chris's, as far as the uneven burn closing 2 vents and only adjusting 1 bottom vent. I've also noticed that, leaving the lid agar a little to get the temps up, for the entire cook, has the same uneven burn of the charcoal. Just my observation.

I'm a little confused, some might say a lot confused. I always thought the leaner cuts on meat, didn't get more tender by simmering/continued slower cooking. The cuts with more fat/marbeling did get more tender simmering etc. If I use bottom round roast cook to about med rare, slice thinly and...

Bryan S. I got ya. Recipe link says cook 15 min @ 450, then 20-30 min @ 350, cool juices skim fat, add rest of rub, slice meat thin simmer 1-2 hrs untill tender. I think I'll cook (awhile), without the water pan as you did to get some color. reading reviews from the recipe page, someone said...

Hi Bryan S You rascal, saw your pics and got off the computer ran into Weis mkt. and got 2 rosst's what a deal. Never made this lean of a cut on the WSM. What temp did you cook at, and what temp did you cook the meat to ??? I guess you cooked it pretty rare ? I want to make italian beef out...

john you know I've done both Whole turkey (breast), and whole chicken's both brined at high heat. I don't know if it's me or what but the whole turkey breast skin seamed to be more crispy than the whole chicken's skin was. I don't know if it was my imagination or what, but that was my...

Kevin I won't be brining these chickens because I want the crispy skin. Just curious do you ever brine poultry, if so please explain. Thank you

Kevin I got ya. Just got back from the store, smallest chickens they had were 5 lbs. ea. would rather cook smaller birds. Will put compound butter under the skin, you told me about that one time before on the larger birds, works well. Thanks

Kevin I believe there is more "Carry Over" cooking taking place with the high heat than low and slow. Do you adjust the temp that you take the birds off the cooker, for a high heat vs the lower heat cook ?? Thanks

Kevin When I first posted this, I thought about saying "higher" heat instead of "High" heat, meaning 325-350. I don't use lump, only Briquettes, so 400 isn't out of the picture, If I leave the lid agar per Bryan's idea. At any rate, I usually like to loosly foil,(resting),after cooking...

Thanks all Larry I like the oven trick, with the door propped open. That' what I'll do.

Planing to do a couple of whole chickens (fryers) Sunday, brothers in visiting from out of state, loves to eat the chicken skin. Going to cook high heat 325-350, wanted to "loosly" foil, for about 20-30 minutes after taking off the WSM before eating. Will foiling take the crispyness of the...

Steve Welcome to the WSM addiction. When I first got my WSM last sept. I cooked on it 4 times in the first 7 days I had it. I still get excited like a kid in a candy store, when I'm cooking on it. I don't know if it's the smoke, the food or probably both, but I sure like cooking with it...