Search results

My local grocery store carries 11lb bags, and my local Costco sells twin-packs of 18lb bags.

A lot of competition guys "wet age" briskets up to 60 days. The risk there is that if the cryopack is compromised in any way, you have to cook it immediately or throw it out. Also you need a refrigerator that isn't commonly used so it will hold a barely-above-freezing temp better, or the...

I haven't found that "consistent smoke" matters in any way. I've put wood around the edges of the coal ring on top, I've mixed it in, and I've put some on top and some buried, both around the edges. In all cases, the smoke flavor came out the same. The only thing that seemed to matter is if...

I run an empty pan, and am kicking around the idea of no pan at all. A heat sink (water, sand, gravel, bricks, whatever) does two things: 1. When the heat sink is colder than the temp in the smoker, it absorbs heat. Meaning some of the fuel you're burning is going toward putting heat into the...

Yeah, you're not going to choke down to 225 from a fully lit charcoal ring without making a bunch of nasty smoke. What fuel are you using? If it's Kingsford blue bag, stop using that. Kingsford Competition and lump don't smell nasty when they're not burning clean. I use Kingsford Competition...

Oh I forgot to come check back in. The mini chimney holds the exact same amount of charcoal as one of the Weber charcoal baskets for the kettle grills: http://www.amazon.com/dp/B000WEMGM4/?tag=TVWB-20 If you use your kettle like I do and fire up a single basket to cook indirect, it's another...

Your charcoal ring. No, seriously. Fire a chimney, dump it in the charcoal ring, dump the rest of the bag of unlit on top. Put the middle section of the smoker on. Exact same concept, you're using hot coals below to fire up unlit coals on top, with a big tube to create an air draft.

Exactly. If the chicken drippings on something else aren't safe to eat, then the chicken itself isn't safe to eat. You'd think chickens were made of anthrax and herpes the way people are afraid of them...

Yeah, this. A rack of babybacks from Chili's is a LOT smaller than a rack of spares cooked at home. Even more so if you don't do a St. Louis cut at home.

The newest WSMs have a silicone opening for probes that is in just the right spot. There's a slit for running several probe wires, and there's also more of a round hole designed for sticking a probe in. Maybe it's time to CL your WSM and get a new one. :)

Get the 22". I had the same conundrum when I bought my first one, decided to go 22". I just got my 2nd 22" because one wasn't big enough anymore. Now that I'm turning out consistently good Q, I find myself cooking for a lot more parties. The 22" is fine on fuel usage, or if you really want...

I just got my 2nd WSM put together last night. Man, I didn't realize how funky a new WSM smells. Weird metallic oily chemical smell. I see now why Harry Soo recommends a serious seasoning process. My old WSM smells delicious when you open it, like smoked meats. The new one, not so much...

Think "coffee can with a handle" and you're in the right ballpark. I don't have the exact dimensions handy.

If what you're making is the main course, I'd cook two of those chucks. If it's just part of a big spread, one should be fine. You won't have any leftovers (it's that good), but other people won't feel bad that their food didn't get eaten because everybody filled up on your beef. I've only...

I stumbled across this on Amazon and ordered it. Finally got to try it out last night. This is the perfect charcoal chimney for using the Minion Method. No open air space when you're using fewer coals, and the briquettes seemed to light up faster when I used it last night. I filled it up and...

There are a few things that are probably all contributors, most of them have been mentioned in this thread. 1. You're wasting fuel heating up sand. Run your water bowl empty and you'll get a longer cook. The design of the WSM is such that it gets back to temp in minutes after you open the...

My girlfriend *loves* smoked petite sirloins. If I have the smoker running during the day, I'll toss some steaks on the smoker for 30-45 minutes then finish them with a sear on the kettle. If you're just firing the WSM, you could try taking the middle section off and putting the top grate...

Keep in mind, "nearly every natural brisket" could mean everything but what they set aside for their competition line.

I'm glad you posted that, I need to look into getting some for my 22". I really hate getting to the bottom shelf and cleanup would be easier if I just put a big foil pan down there.

Too true. I've cooked butts everywhere from 200F (takes 24 hours!) to 290F. 250F does it just right for me, with a long rest afterward. The pork gets done in 10-12 hours and the fat renders just fine. The pork comes out nice and tender and you're not waiting forever. Put it in the smoke...