Search results

Mesquite is about the only wood I can discern, but I doubt that your oak should taste like ashtray. I throw mesquite chips on the grill, but I would never recommend it as a smoking wood either.

I wait till flames are dancin' out the chimney top

After rejoining this board I began to reexamine a lot of my cooking habits. That original thread back in September made me realize that I had lost the reason(s) I ever started using foil. Certainly the conclusions I came to are just one cooks opinion.

http://tvwbb.com/showthread.php?63080-Why-do-people-use-foil&p=699342#post699342 Thank you all for looking and for the input! I added a few thoughts on foil at the above link in the BBQ discussion forum where I thought the topic maybe more appropriate.

so I did a side by side comparison after a thread from late summer made me start wondering about this whole foiling topic. I don't know when or where I started foiling but its been a standard for 10 years or so. I did comparison cooks with both ribs and pork butts. Hands down the bark was...

Why do people use foil?

That's pretty cool! No one will ever call that an ugly drum smoker!

Thanks Barb! enjoyed your holiday cook pictures! Hey Charlie, I cooked these for 3 hours at 225, then the last 1.5 hours was 250 - 275 for a total of 4.5 hours. I pulled them when the IT was 150. Edit: These were exceptional! These no-name ribs were some of the finest and tenderest I've had in...

Today's baby-back cook On at 2 p.m. 1 quart water in pan, half chimney KBB, 3-4 chunks of hickory I closed two of the three bottom vents and smoked at 225 for two hours. One hour in foil, then back on for one hour or so, then brushed with sweet baby rays towards the end of the cook These...

Nice cook Joe! It takes awhile, but they gunk-up and run a lot steadier eventually.

I would have started brining it Labor Day! Just kidding but that is a huge bird, have you tried to see if it will fit?

Sorry to hear about your situation. Some years ago I was in a similar situation, I decided to smoke the Turkey for about an hour, then I popped it into a preheated oven and it was excellent. I had all that extra time to spend with loved ones. Good luck and enjoy your holiday!

Couple Thanksgivings ago I put the turkey into my WSM at 250 with quite a bit of Hickory for one hour, then into my oven to finish and it was awesome! Smokey and juicy with crispy skin. I did it this way because I didn't have the time to tend it, maybe not the proper way to do it but it came...

+1 I would never take it off under 195, jmo.

Those look great! Just add a football game and some beer! Thanks for sharing

Ditto! That's all the incentive I need. I'm buying some in tomorrow shopping, thanks for sharing those pics!

Great stuff, love that mini!

Hey neighbor! What a game huh! It wasn't spectacular but it was as close as it gets, decided with 1 second left - wow! And beating a New York team is always extra special! lol ;-)

Half a chimney KBB & hickory wood the Snowman ran about 310 an hour and a half was a little too long, the IT was 170, wanted 165. they were really good! Buddy enjoyed them too! This was only my second chicken cook in a very very long time, I'm quickly becoming a fan. Next time I will cook...

Beautiful meat, looks perfectly cooked! Thank you for sharing