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Well... already injected. What to do.... Might actually come down to what time dinner is served.....

Sorry for the late post. Was traveling but just can't help myself for jumping in... Remember: The title is "Flavor is Only Skin Deep" Subtitle: "Welcome to the Post Marinade Era". Article made two broad points. 1. Can't say I disagree. If I need to tenderize a piece of meat I...

I've noticed similar from time to time. Once I took the time to narrow it down - for me - it came down to those few inches. I have a device that stacks my Et-732 and Guru probes right on top of each other. I generally find the Guru running about 5* cooler which I don't consider...

Hey Bill. Know what? That's pretty much the way I always do my flats. Right around 250. I use beef broth in my injection instead of worcestershire since I use a rub that can be kind of salty. I do a paste for the initial rub. Fat side down. Have been foiling around 170 but think I'm...

Hi. Anybody have any thoughts on whether/how to do a Flat Only using High Heat? Don't have much experience with HH method but thought I might give it a try. Found an untrimmed choice flat at Cotco about 30% cheaper than I normally pay so I figured why not. I'm working with about a 3/4"...

I remember my first brisket. Scared me half to death!!! Back then I was the only guy I knew smoking on Long Island. Had no idea what I was doing. Guys on the board pulled me through. A couple of thoughts: - You're going to notice the meat will "stall". Temp will rise pretty steadily at...

Hi. For the last 7 or 8 years I've been running with top and bottom vents fully closed. Only times I've needed to open at all has been - while cooking in temps well below freezing - during cold weather and damp cooks. - when I've wanted to push the pit north of 300*F That said it's...

So here's a really good, easy to follow, writeup from the NakedWhiz site on how to get the CyberQ Wifi set up in Ad Hoc, Infrastructure within your own netowrk , and infrastructure for outside your own network access. I was able to get fully set up and connected in about 3 hours including...

HHmmm... Marietta, GA must be on The SOUTH Shore.

Thanks. It's been a couple of years since that first cook. I don't remember the exact timings only that the bird was a long way from cooked and the skin was charred. One thing you pointed out: I generally do my birds higher heat. For whatever reason never tried high heat on the infa and...

Neat idea. I'm going to give that a try. I've tried the Weber recipe books but I haven't found anything that calls out instructions for the infra burner....

Love my thermapen. Seriously. But for the reason Michael mentions above I need to question the blue tooth usefulness. How far are you really going to be able to monitor? Here's another comparison point although clearly not apples to apples. For about $60 more you could pick up a...

Can't really say I have any real problems. Just not really confident when I'm using it. First time I tried using it I thought I'd leave the burner on whole cook. Two chickens. Came back at the 40 minute mark as I recall and had burned them pretty badly. Been fooling around with High...

Nashua 324 A Foil Tape. http://www.homedepot.com/p/Nashua-Tape-324A-2-1-2-in-x-180-ft-Cold-Weather-Foil-Tape-3240024500/100048600#.UgBRThaA3wx Been using it to seal my bottom vents for years now. (been using a bbq guru and need to keep the bottom vents sealed. especially around the fan...

Hi. Anybody have any good advice or resources regarding how to cook with the infrared rotisserie burner that comes with the Weber Summits? I've had mine for a little over 3 years. Haven't really found any good discussion of it online. May not be searching in the right places. Been...

Clearly you're all right. Short of Big Foot what else might have caused the door to fall off on a perfectly calm day? And... on the 8th day God said... "OK Murphy. You take it from here."

Out of habit I keep the pit away from the house and on a stone patio. Guess now I know why. All I can figure is I didn't have the latch on the pit door locked. Murphy's law being what it is the door waited until I was out of the house and not watching to fall. Naturally it didn't fail...

Well... As the saying goes Man plans and Heaven laughs..... Started this thread off with the best of intentions but I'm afraid I have the worst sort of BBQ news to report. Personally I'm still recovering. Around 2PM with the pit temps stabilized and brisket #1 around 163 I went out to...

Managed to get everyone fed. Pulled together two braised 8 lb flats (what else could I do?) and get them served by 8PM. People were gracious but to be honest they were unremarkable. Haven't had the stomach to go figure out which of my electronics are fried yet.

Guys, I'm afraid I have the worst possible sort of BBQ news to report. While I was out buying beer and bread..... And I'm not making this up.... The door fell off my pit..... Both briskets are completely ruined. I lost at least 1 probe and probably a fan. I've had some...