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I'd check out Allied Kenco as well. Much like Jay, for me they are local if I'm on a visit to my Sisters.

which unit were you running? what kind of temp oscillations were your getting? </div></BLOCKQUOTE> Ran on the Egg. I'm only using the Pro-Q these days for big cooks such as ribs or multiple briskets. With a setpoint of 300 I didn't see anything over 300 and once it'd been running for an...

When I purchased mine they were having a special, all included controller, temp probe, fan, adapter plate and shipping was $112. As Jay said, the WSM (and my egg and Jay's Primo) all have very decent temperature control. I find that after 3 years on the Egg and 5 years on a Pro-Q (20" WSM type...

Ran again today. This time running 300 for a competition style Pulled pork based on 'The Pickled Pig' method. Assembled the unit cold with about 20 briqs for a minion and the ATC running. It got up to temp in about 1 hour and didn't overshoot. Today was windy but I was worried about it...

Geir, What I meant was that after you run everything through the meat grinder then you place it in a food processor and let it run until you have a smooth "creamy" paste. This is the emulsification process. The reason you want to chill the food processor is so that the fat and meat blend, but...

By texture do you think it's too grainy? i.e. did you want chunks or a smooth even/consistent texture. You might want consider emulsifying the sausage next time you make some. That would involve keeping a food processor bowl and blade cold and when you've mixed the sausage ingredients place...

My Walmart has Zaterains' and Louisiana brand. In fact for the Chicken Fry they only offer the larger box not the smaller plastic packages. It's on the same aisle as the baking supplies right next to the shake n bake.

So I did a cook yesterday and today. Yesterday's was the KFC (Kamado Fried Chicken) and today was smoking a slab of bacon. Last night I tried to run the egg at 450 with the Auber, but it would only go to 380 and once the meat was in it couldn't get above 340. Took the Auber fan off and opened...

You really think there are any Left Overs?

Tried the recipe today. Brined in a buttermilk/salt/sugar/herbs Du Provence. Turned out great, did 400 indirect for 50 minutes with Hasselback Potatoes, added asparagus for the last 5 minutes.

I've had a nice slicing knife and didn't have trouble making semi-uniform slices with it. Here is a picture of it from a Pastrami cook: The other choice is to get an electrical slicer, but many times they only go 7 - 9 inches and your bacon may be wider than that.

Here is were my parameters are set after Autotune: (Large Green Egg, up to temp of 250, autotune with temp set to 275) P - 3.2 I - 1423 d - 355 The rest are still factory default. I have to agree with you that I think the default system was set up to allow some oscillations and not maintain...

I really like the #5 sauce for Pulled Pork! Check it out, you can modify it as you see fit with more vinegar if necessary. Typically I use more rub then the recipe suggests.

I've smoked them before and made pulled pork. It turns out good, it's just that by the time you smoke it and go to pull it you're pulling the "rind" off the meat and your total amount of finished food will be less than a same size butt. Why don't you just try it out and decide for yourself...

The Pampered Chef stones have been known to break when exposed to high heat. From the Naked Whiz's Ceramic Charcoal Cooker Page "How Tough Is Your Stone? -- There are a lot of stories about pizza stones cracking when subjected to high heat. The pizza stones sold by Big Green Egg are plenty...

Today I did a smoke with the Aubers running from a cold smoker and a minion start. Was looking to hold 225. The ramp up went smooth, if not alittle slow, the fan didn't run the whole time but it didn't have the overshoot of temp like the 2nd run. However, over the course of 2 hours the...

If you insist! A full album of the cook along with the building of a Rueben sandwich is here: The pastrami experiment

I've got one on the smoker right now! Was in the brine cure from the Ruhlmann book "Ratio" for 4 days. As others have said, you cooked it to a safe temperature, it's mostly cosmetic. But, if the streak is really small you could cut it out if it made you feel better! Brad. edited: All...

Things just seem to be coming together more and more. Went to a butcher shop that I haven't been before but is 15 minutes from the house and they had Fatback, casings and #1 cure. Checking out the beef counter they had a sign offering Wagyu briskets! However their price was more than my...

I've always wanted to get into curing meats and Charcuterie in general but haven't until this point. With some time off this week the decision was made to do a Pastrami. So off to the store to get a brisket flat and start on the recipe given in this link: The Patrami Project Out of the brine...