Search results

So THAT'S why I get so much smoke at the beginning. Thanks guys! I can't add much to what these guys have said. I agree that the main issue was too many lit. What probably made the problem worse is that I find that it is easier to control the temperature as it is on its way up than it is to...

LOL James, we're at a very similar place! I even made a similar declaration after the last big charcoal sale, when I declared that, if nothing else, I was going to learn to cook a brisket before that 400 lbs of charcoal ran out. The charcoal ran out first, darn it ... BUT I think I'm close...

Thanks! That's actually what I did with the part that crumbled, cubed it & mixed it with sauce. It was just ok and nothing like the version made from the point. Now to work on minimizing the overcooked portions.

That's good to know about the narrow temp difference. I can't believe I haven't thought to test that before, but it's on my to do list now. I leave the water pan in as a diffuser for almost everything else (w/ a foiled saucer but no water), but I tried using the GrillGrates as a diffuser for...

I did wings for the office a few weeks ago and did it that way. They came out fine. I normally only cook on one grate, so I would defer to Kevin on this one. Wings are fairly forgiving, so I suspect that you could do it without switching them with no problem. I usually don't flip my wings...

I got my first wsm about 3 years ago and use it often. I've gotten pretty decent with ribs, pulled pork, and chicken wings, but I've ruined more "practice" briskets than I care to admit. Last night/today, I finally smoked one that I would be comfortable serving to friends. I'm not saying that...

I stumbled across the Cornell chicken recipe for the first time yesterday, tried it last night, and loved it! Good flavor, moist yard-bird, and crisp skin. I'll definitely be doing that again.

As others have said, you need pretty high temps to get crisp skin (or a crisping stage over high heat at the end). About half the time, I'll have my deep fat fryer up to temp at the end just in case the skin isn't as crisp as I like. Smoked and fried (briefly) chicken wings are pretty good...

Great pics and great description. I've been working on a very similar routine while refining a reverse sear method. A lot of folks do both steps on their charcoal grill with a two-zone setup, but I liked the idea of doing the two steps separately so did the low & slow on the WSM and the sear...

Chris' downloadable log in Excel is excellent! I've used it for a couple of years, and it really helps you keep what works and change what doesn't. I don't always do one these days, especially when I'm doing something that I already have dialed in like I like it. But, when I want to tinker...

Add another vote for the thermapen. The guys who can consistently nail it by touch probably cook the same cut of the same thickness under the same conditions frequently. As Pete said, the thermapen takes the guesswork out of it when dealing with different cuts, different thicknesses, and...

I usually do St. Louis spares and do a modified 3-2-1 similar to what many above have indicated. I've tried different times in foil, and anything more than 1 hour has been too long. I smoke at around 250 and do pretty close to 3-1-1 (usually more like 3 hours - 50 minutes - 45 minutes). In...

I followed Meathead's advice on his steakhouse burger and on having my butcher grind some chuck: coarse grind, using the 1/4" holes, only once through the grinder, and packaged loosely. I then did a reverse sear and really liked the results.

I like the creativity with the "spare parts." After doing some research on what to do with the chain, I ended up using it to make beef stroganoff and liked the results. I'll have to try the rolled steaks too.

Add another to the list of those who uses grill pads on a wooden deck. I have two side-by-side. It's a bit of a tight fit, but I can have my 18.5 wsm, 22.5 wsm, and 22.5 OTG on the pads, going at the same time. As the others have said, yes, I've had a hot coal or two fall out of my chimney at...

Yes. I fire up the OTG about 30 or 40 minutes before the tenderloin is ready to come off the smoker, and get my GrillGrates good and HOT. I typically sear it for a total of about 7 or 8 minutes with the lid off (2 minutes on the two larger sides (I guess I'd call them the top and bottom sides)...

I smoked a few standing rib roasts very similar to the way you describe and got similar results, where I thought they were good but not great. I switched to beef tenderloin, used a virtually identical procedure (including the herb paste), but added a searing step at the end. The results turned...

I like the idea of ABT's but have gotten inconsistent results and mixed reviews on them (typically, jalapenos too hot or bacon too limp). I am getting to where I prefer to do wings as appetizers. You won't get crisp skin at the temperature range at which you'll be smoking your ribs, but you...

Thanks Dave. Yes, I'm using the disposable foil pans that I get from the local Sam's. I had been using the half steam tray size with the 18.5 WSM, but the addition of the 22.5 WSM allows me to us the full steam table size. I tried the foil pan on the bottom grate also, but the good stuff...

I'm on a mission to learn a brisket method that I like and that I can duplicate fairly consistently. On the wrapping part, I've tried wrapping with aluminum foil, sealing in a foil pan, sealing in a foil pan with a grate in the bottom, and wrapping with butcher paper. My learning curve is...