Search results

Congratulations! Nothing better than having more CBJs around. We're lucking in Indiana in that we have 100% CBJ comps but I know some areas are struggling. I hope you get to cook with a team also to see our side of it if you haven't already.

Man that is a beautiful piece of meat...I'm moving to Norway WSMs and all...

It sounds like you used the Minion Method which is good. What grill / smoker were you using? I usually try to let the temp come up to the target temp instead of choking it down. I'm not sure that would make a difference but I'm just not seeing that sort of issue. My WSMs use a lot of...

Brian that's the beauty of the WSM. It'll hold temps very well. I smoke all year long. Don't wait until spring. Fire that sucker up and get some meat on it.

That does seem excessive. 1. What grill are you cooking on? 2. How much charcoal are you starting with? 3. How are you lighting it? When I cook on my Performer I fill up both of the charcoal pans that came with it and light it with the propane burner. I leave my vent set (this is the key...

Man that looks tasty! I just had bariatric surgery on 10/5. Makin' good choices is what it's all about...easier said than done though.

I don't have anything under mine. Most of my food ends up in foil or a foil pan so there is much less mess. The messiest part is the transfer from table to smoker and back.

Mavericks are good for pit temps IMHO but you really need an instant read for internal meat temps. And the ruggedness and reliability of the Thermapen is worth the extra cost. I won't mess around with meat temps but I'm ok at having a little lee way on my pit temps.

There are a lot of factors that could come into play here. A few questions: 1. What sort of taste are we talking about? A bad taste or smokey? 2. Are you using a lot of smoke? That's where I went wrong at first. Too much smoke will generally over power the meat flavor. 3. What sort of...

Fred welcome from a fellow Hoosier. That's a great looking plate of food you have there. Keep smokin' my friend.

That is a beautiful looking meal Dale. Thanks for making me hungry for prime rib this morning.

The dome temp isn't as important as grate temp. Get a Thermapen, Maverick or Taylor. The price points on the Thermapens are a bit higher but man they just work. I've had 2 Mavericks and a Taylor and they work just fine for everyday use. My Thermapen instant read and grate probes are dead on...

That could happen a lot if you choke off your dome vent also. Use a ball of aluminum foil to scrape it off. It won't kill you but it'll make your food look and taste bad if it gets on it.

Thanks! It felt a little weird putting one turkey breast in one and a pan of six trimmed chicken thighs in the other...

Both in round. One of the doors needed some adjustment but they ran like champs Saturday. It was around 30°F most of the day with 40 mph gusts and I had no issues.

Alan I took Myron's class in September of this year. I had a blast and learned a load. Shortly after that I had bariatric surgery (irony at its finest) and haven't been able to compete yet but plan to next year even after surgery. PM me if you have any questions.

Having had 2 18.5" for years and having just recently (today...) purchased 2 22.5" I'd say go with the 22.5" if you have the space. As soon as I bought my first 18 I wished I had bought the 22.

So I tried to post a pic but it's no worky worky... My 2 new WSM 22.5"s just arrived at home. My wife sent me a picture. My 3 year old daughter is inspecting the boxes as we speak. :wsm:

I've brined enhanced birds without any ill affects. You gotta play the hand that's dealt is how I looked at it.

Happy Thanksgiving to you Tom! The turkey breast and ribs will be amazing. I would suggest you consider brining the breast at least for a little while. I've done both ways and found that a brined bird always seems to turn out tastier...not necessarily juicier but tastier.