Search results

Rick, I've done a few overnighters now and slept right through them. Everything turned out fine. I actually feel that temps are more stable during nighttime cooking, at least here in Wisoncsin. Wind usually dies down, sun obviously isn't a fator, ambient temp is usually dropping, but not too...

Hi Rick, I have cooked up to 15 hours on a single load of charcoal. Other times I hae had to add. The last time I fired 1/2 a chimney then added the charcoal using a tongs. That easily got me throught the last few hours and only took a few minutes, even though it was one lit coal at a time...

I like pork butt. It cooks long enough that you get plenty of chances to fiddle, but not so demanding that you really have to worry. Plus, the taste is unbeatable.

. . . and I have to put in a plug for Ella's Deli. State Street has really changed, but Ella's still has good deli food.

Delicious recipe, but looks nasty. The folks at work all laughed at it but very few were brave enough to try. Thanks for the recipe, it was fun to make.

Yep, what Spyro said. Sometimes I run into a butt that's actually too lean for my taste in sausage. I tend toward about 65-70% lean. I do not like dry sausage. Keep the fat cap from a butt that you're going to BBQ for later use in sausage making. Also, be careful to remove the tough...

Try moving the temp probe around, especially with pork butt. Lot's of different muscle groups and you'll get a different temp in each one.

I remove the fat cap and save it for when I make sausage.

Jim, I'm lazy when I do pork butt. No mops, no sauces, no turning, nothing. Just watch it cook to perfection and let the WSM do the work.

On over-nighters with no wind the WSM will easily run 8 hours without a refill, sometimes even longer. However, add a little wind and the whole picture changes. I did some BB's a few weeks ago and it was pretty breezy. Refilled every 2 hours or less. Guess I should build a wind screen soon!

I recently did a pork butt and let the unfoiled water pan run dry. It looked like a real mess. However, filled it up with water, stoked up the fire and everything came clean without too much work.

I also add some cayenne to the brown sugar before putting it on the bacon. You get this salty/sweet/smoky/spicy thing giong that is really tasty.

Jim, I really like that picture of the chimney. Can you reveal any details? It almost looks like you're picking up on infra-red with that weird glow.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: I cook, therefore I am. <HR></BLOCKQUOTE>Doug, At first I thought you were misquoting "Cogito, ergo sum (I think, therefore, I am)." Then I found a latin translator on the web to check it...

Bob, There is no right way; there is no wrong way. There is only the way that works best for you. I used to fiddle with all 3 vents to adjust temp. I worried about an uneven consumption of charcoal, heat distribution, etc. I now think that this doesn't make a bit of difference. The oxygen...

When I'm lighting a full chimney, I consider it "lit" when I start to see flames licking out. This usually means that the top layer of charcoal might not even have started yet, or they might just have a few spots started. However, I never really know for sure because when I dump, the top ends...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Dennis Fraley: Untill I wandered onto this board a few months ago I never heard of pulled pork. <HR></BLOCKQUOTE>Ditto, Dennis. Since getting the WSM, pulled pork has become a family favorite. Just did...

Maybe this is really bad, but I let my WSM sit outside most of the time. How do you keep the drip pan from filling up with water every time is rains?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Sam Goller: Feel free to come to Kansas City anytime...you can get great BBQ and winning football. <HR></BLOCKQUOTE>Sam, Might take you up on that offer! Wisconsin isn't exactly the Q-ing heartland and...

I haven't smoked goose, but I have had it roasted a number of times. It's like duck in that wild birds can be quite lean and domestic ones can have much fat. I've also had "range fed" domestic goose which had just about no fat and not much breast, either!