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i got a 22.5 onetouch kettle charcoal... and i got a older 22 inch nonweber (dunno what it is) that I'm looking to retire by spring 2010. i'd love to convert my kettle to gas, then in the future buy another kettle to keep for charcoal. thank you gents for your responses! 1. i've been starting...

dying to see if i can start running rotisserie, but i want to have a gas powered 22.5" round grill. Looks like all gas powered are square and hundreds of dollars. i have my mountain smoker and a charcoal kettle, would love to get a small gas round and slap on a rotisserie. Is there anything...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Pierce: If you gain too much internal temp, too fast, you will by pass the rendering process - and that can NOT be saved once you over temp the...

i thought most of us on this board actually put the clay flower pot bottom into the water pan... that's what i do, or sand then cover with aluminum foil. both act as a heat sink that doesn't evaporate away. anyway, i've never tried doing pork butt with water quite frankly... so i've only known...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Chip, don't worry if it's not thawed. I hardly ever cook thawed butts any more. I put them on frozen with mustard to hold the rub on. After a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken_K: Probably the only significant difference is in the texture of the bark, being in the foil for that long softens the bark. But to me that's not a...

why not air dry the chicken on a cookie sheet in the fridge overnight after being rubbed, of place it over a window fan for about 3-4 hrs. air drying skin is a Asian technique. You could also use i think baking soda (reference cooks illustrated).

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clay Cope: Thanks for the notes Kyle. Very helpful. Just to recap (you had a typo), 1/2 of the rub applied 12 hours before the smoke, then 1/2 the rub...

What's the heat shield look like?

is this one made in usa/ germany?

wow, looks nice... i didnt figure one can make shredded beef. is this the same cut that's grounded for ground chuck hamburgers?

i read that commercial setups (meaning cooking alot of shoulders at once in a vessel) so much of this meat mass helps create a lot more 'natural' humidity that you get a end product that you dont get in a personal, 1-2 shoulder experience... like a power in numbers kind of thing.

hi, old post here i know... i've seen that when the skin is uncapped and cooked it contracts like a rubberband, then toughens up after rendering so it's a lose lose situation. leaving it on but air drying it over night like the Asian (Chinese specifically) technique helps crisp it up alot...

appple butter seems already rather thick, it's just not sticky, do u mean tighten as to make it sticky via simmering out more water content out of the AB, or actually melting some form of sugar into it to tighten?

i think i would like an apply taste, could i chop a real apple in there and cook it down?

does this come out to be apple flavored glaze? or should one use something like apple jelly? im looking for a apple flavored rib glaze, any suggestions?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I've never been one for foiling butt during cooking but foiling certainly speeds it up. </div></BLOCKQUOTE> but u do believe in resting for a...

ah, i suspected... once again BJs club is better than Bklyn Costcos. u go to the BJ along the belt pkwy?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernest Buckley: This is a good debate. I for one rather pay a little more for something. I`ve always been that way. I don`t even look at prices when I...

JimS, leaving the skin on does make you miss out on making more bark but sure does allow you to have smoked skin for cooking w/ other things as you mentioned...