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Has anybody ever tried a chafing dish fire thingy? You know, like a sterno can, only with a wick. I heard somewhere that it would work, but I've never tried it. The idea is that after you get the coals lit, you replace the cap on the canister and it snuffs out the fire. Open it up and use it...

I asked Dr. BBQ about his rib temps. He said he cooks at and recommends 275? for ribs. I haven't had a chance to try it yet, but if he's doing it, well... He also said he uses foil.

Jeff- I do everything 240-250? at the lid, which gives me about 225-235? at the cooking grate.

I put mine in the fridge to chill it and solidify the juices and fat, then I vac it while cold. You can vac it while it's still hot-n-juicy, but the juices tend to get sucked up and the process gets a little messy.

For me, it's not an issue of anti/pro-foil, but pro-consistent results. After cooking enough ribs to realize that the tenderness results can be inconsistent, foiling ensures reliability. My cooks are a labor of love. After carefully selecting my meat of choice, mixing a new or maybe an old...

I've alternated between using cheap yellow mustard and Worcestershire sauce. The mustard doesn't leave any discernable flavor, but aids with bark formation. The Worcestershire sauce doesn't seem to aid with the bark, but does lend a slight flavor dimension.

Awesome! Thanks for the quick comeback. Eggs. Why didn't I think of that? Think custard. Duh. And Rita, I love the "Grown-up" Mac & Cheese recipes. Fontina? Gorganzola? Count me in! As I type this, The Boss is looking over my shoulder. She wants the Four Cheese with Tomato and Basil. Sounds...

I made some Mac & Cheese the other day, and was really disappointed. No, it wasn't a Kraft box mix, but I think the box stuff would have been better. I've tried a Velveeta recipe, but once it drops even a couple of degrees it sets up like glue. Using real cheddar yields a grainy...

These guys have plenty of good info- 3 men with nothing better to do. One of the things I've noticed about smoking fish is the wide range of variables regarding brining solutions, brining times, and smoke times. I've read suggestions to brine for 30 minutes or 8 hours, and anywhere inbetween...

This help? Turkey injection diagram. There's a technique called "z-tracking," where you pull a superficial layer of tissue (skin) on an oblique angle and hold it, inject into the muscle, then release the tissue. Once released, the superficial tissue will occlude the injection site and prevent...

Pulled pork in 5 hours? Sure, you just need 24" biceps and hands like Vice-Grips. And you also have to reconsider the notion of "tender."

If it were me, I'd foil wrap at ~ 165-170? with a little beef broth, your favorite marinade or fruit juice (apple or pineapple), and continue to ~185-190?. Take the foil wrapped meat and let it rest someplace safe (like a pre-warmed cooler) for at least an hour, then unwrap and dive in. Keep...

I love mesquite, but ONLY with beef or buffalo. To me, beef & mesquite are a natural. Mesquite gets a bad rap around here, but I think it's mostly because it's so easy to use too much. Folks get used to throwing in 4, 5, or even 6 pieces of their usual smoke wood, and expect to do the same with...

I can't recall exactly where i picked up this info, but the gist of it is that water boils at ~212? no matter where it comes from. So as the internal meat temp approaches 212? (the actual temp may be different depending on your elevation) the moisture will begin to boil/vaporize and leave via...

240? at the lid? Yes, about 7 hours, but it also depends on the size/weight of the rack(s). A smaller rack, trimmed closely, may come in under 7 hours. A bigger and meatier rack may go longer. I'd start checkin' for finish (tear test) around 6 hours, and go from there, but 6 hours would be the...

My method involves wiring the charcoal ring permamently to the charcoal grate, the idea is shown here. As described, after everything's cooled down, I simply shake off the ash, scoop it out of the bowl, and refill the ring/grate "basket" assembly for the next cook. If the cook was short, there...

Go for it Tom! I'm interested in the whole cold smoking process, but I've found it ususally involves extremely long smoke times- often measured in days, not hours. It's one thing to do an overnighter, but a five day smoke is a pretty tall order. From your description, it almost sounds like a...

A couple of weeks ago I picked up a KitchenAid. After burning out my last Braun, I was in need of a replacement. The best feature with the KitchenAid is that the lid and grinding bowl are detachable and dishwasher safe. No more rice grinding clean up for me! These little grinders are great...

Thank you for taking the time to respond to our many questions. After reading through many of your responses, I notice you quote cooking temps which vary considerably from what I've typically used. You've recommended rib cook temps of 275?, and brisket cook temps of 235?. I've been cooking...

Go for a 225? grate temp. There's really no use for a resting time for ribs, so you can start 'em with a target finish time right about the time you wanna eat. The "2" part of the 3-2-1 is usually too long for most, but if you go 3hrs smoke followed by 1.5 in the foil, the meat will be pulled...