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Richard, your cooking temo should be between 200-250º. It sounds like your smoker was hot enough, and I wouldn't worry about trying to get it any hotter. You should, however, try to measure the temp at the cooking grate instead of the lid. One simple and inexpensive way to do that is to...

As far as charcoal smokers go, the WSM does about the best job of controlling the teperature. With most other charcoal smokers, there are issues with not having adjustable vents, not enough ventilation, or charcoal bowls that cause the coals to smother in their own ash. The WSM makes it easy...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bill S.: I would think that the foil would take off a lot of the rub and sauce. You haven't had a problem with that?......Take it easy. <HR></BLOCKQUOTE> If you're careful, you can reuse the foil to make...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Ron F: WOW! Thanks for all the advice. Good stuff. I will definately be checking out AllClad. Not sure which type to get tho, I went to their website and they have 4 or 5 different 'models'. The...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Ron F: I was meaning to ask what brand of cast iron I should look at. Also, what sort of cast iron pans/bakeware should I get? ron <HR></BLOCKQUOTE> Lodge cast iron is probably the 'mainstay' brand...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Ron F: We'll, I've been mullin' it over for quite some time now. There are some things I need for cookin' and it's time to bite the 'Bullet', so to speak . Not all of it has to do with Q'n, but I figure...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bill S.: You guys cook yours 7-8 hours? How could mine be done in 5 ? I mean they just peeled off the bone. Could I just chalk it up to " all slabs are different" . Does fat content make a difference? This...

I do not own a Bradley, but I have seen them and read about them. They use compressed wood 'biscuits' which they feed automatically to generate smoke. They use electricity for heat. This is 'Lazy-Q' smoking. I understand the smokers are quite good and people like them. You can set a...

Greg, the Little Tex is similar to a cookshack. I know the Cookshacks are well thought of. I know one woman who has won about 3 of them in competitions. There's a lot to be said for convenience, if the final product is still good.

I don't have a ceramic, but I have checked several of their forums. Their members seem to think they are superior to the WSM, but it could just be personal bias there. The advantages to the ceramics are: <UL TYPE=SQUARE>They are better insulated and are thought to be more resistant to cold and...

Jim, Paul Kirk gives his advice as a general guidelin; a place to start. If the rub is too salty for you, cut back on the salt. Try ising 3/4 c salt to a cup sugar and see if you like that better. I find I am more concerned with sweetness and heat. I perfer pork to be sweeter than beef, so I...

Paul Kirk's recommendation is to take the chicken off just before it's done and cook on a hot grill for about 20 minutes to crisp up the skin.

I had 2 beer-can Peruvian Chickens tonight. Very good. About as flavorful as you can get. The marinade was made with garlic, cumin, paprika, salt, pepper, oil, vinegar, and sherry. I smoked it over a combo of Kingsford and Mesquite Lump, with Oak and Mequite flavor woods.

That sounds really good, Tyler. A lot of the 'Santa Maria' recipes I have seen are heavy on the garlic.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Warren: I was just reading the cooking section on tri-tip. I gotta try this. My wife is a steak lover, so I'm sure she will like it. What degree of doneness was it @150 degrees? She cannot stand beef...

Hot soapy water will remove all of the chicken juice/fat/etc, and the germs with it. But to be really sure, you can wash your cutting board/counter then spray with a sanitizing solution to be extra safe. It's easy to fill a spray bottle with a teaspoon of bleach and a quart of water, and keep...

I will butterfly a turkey and split it in half before brining. Then I can put each half in a gallon size baggie and fill with brine. When you split the bird, it's easier to brine, doesn't need as much brine, doesn't take up as much room in the fridge, and is easier to deal with in the smoker...

Scott, this is a matter of eternal debate. I mostly use Kingsford, but sometimes use Mequite Lump. As far as flavor is concerned, light up a batch of KF and a batch of Lump and see if you can detect a difference. I think the Mesquite smells better than the KF, and I think it flavors the meat...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: The standard answer would be pork butt over brisket-- let the butt do the basting for you. But you want to eat something before the brisket is done. I'd have to say "anything but poultry", as there...

Nitrates are in the smoke. It's the chemical reaction of nitrates with the meat that makes the smoke ring. It sounds like your wife shouldn't eat smoked foods.