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Bought a half a hog from a local rancher, and asked for the hams to be left fresh (uncured and unsmoked). Unfortunately, each ham was split in half, making each half at my best guess around 2 pounds including the bone. I'm smoking them at 225 with a target temp of 165. I was expecting at...

Edit: thread title should have been sous vide but auto correct nailed me Had a nice brisket flat from the Mead Ranch in Wyoming. It's the governor's family ranch on the Snake River near the Tetons. I did a 36 hour cook in a sous vide bath at 155*, let it cool and then finished for 3 hours in...

I've been thinking on getting a discada to use on my Performer and had two questions for anyone who uses one: 1. I've never seen one in real life so I don't know how severely concave they are. Are they flat enough that you can also griddle burgers and steaks as on a flat top? Or is the slope...

Big day today everybody. May your cooks go well and your turkeys be moist. And most of all, don't let the stress make you forget what the day is really all about. <I am typing this mostly for myself as I woke up to 50mph winds and snow in the forecast. :)> Good luck folks!

Sorry, don't have any pics. But I'm curious as to any shared wisdom as to how my chuck roast went so wrong. I had never done a chuck before but liked the idea of having something to pull for sandwiches and tacos. I had a chuck roast of about 4 pounds. That was my best guess as my beef comes...

We finally had some decent garden tomatoes and herbs last night so we broke out the Kettle Pizza. Below is my method as I've refined it over the past couple years. This board has been a great learning tool for me on this so I'm always open for some shared wisdom. The Kettle Pizza is a great...

I posted some of this cook in the Barbecuing thread and got some good advice along the way. Below are some pictures of the finished product. The idea was to smoke a pork shoulder with a Mexican style rub and pull it for a BBQ take on carnitas. 8.1 lb pork shoulder rubbed in cumin, garlic...

I know it's not true carnitas because I'm not roasting it in its own fat, but what the heck. It sounded good for dinner tomorrow night. Just dropped an 8 pound pork shoulder on my 22.5 for an overnight cook loaded with KBB and apple wood. Shoulder is rubbed with cumin, garlic and onion...

The family requested brisket for dinner this weekend. I've never settled the internal argument in my head over whether to cook it the day before and re-warm in the smoker for an hour or two before serving, or try to start it at 4 or 5 in the morning the day of the dinner. What do you folks...

I've been smoking on my WSM for about three years now and ran into an issue this past weekend that has me at a bit of a loss. I was smoking a fairly large rack of spareribs. Temp was locked in at 225*. I use an iq120 ATC and recently re-calibrated my probes so I'm confident of my temperature...

Anyone ever done any tea smoking in their WSM and have any advice to give? What I want to make are some Chinese steamed buns with some kind of smoked pork shoulder. In a perfect world I'd figure out a way to smoke the pork over tea? My current thinking is to run the WSM as usual at around 250...

Found a gorgeous pork belly down at Whole Foods about 10 days ago and decided to cure some bacon. I also wanted to try some Canadian bacon so I grabbed a small tenderloin. The belly once trimmed was probably right around 6 pounds. I cut it in half so I could experiment with a coffee cure...

We got some really good dried New Mexico red chiles from a friend down there. One of our favorite things is a New Mexico-style red chile sauce, and we had some frozen from a previous huevos rancheros cook. I rubbed a small pork loin roast with the red chile, and added garlic, onion and roasted...

I spent much of the weekend getting blackout drunk with a bunch of friends and then nursing a horrible hangover, so Sunday felt like a good time for something simple and relatively healthy. I made a quick white wine sauce by sauteing some chopped garlic, onion, and red pepper flake in olive...

Had a great Sunday night dinner of stuffed pork loin, roasted Yukon gold potatoes and homemade stuffing. We were going to have some roasted broccolini along with it, but me and the wife had too much red wine and something had to give. Alas, this is also why there are no pictures of the plate...

I was advised by the wife today that we are having two other couples - with kids - over to the house on Saturday night and that we are going to have smoked chicken. Ok, I said and then quickly began to worry. I like chicken thighs and legs but I know that most of the kids and the wives are all...

I got a new laser the other day. Last night I grilled some chicken and was curious about the temp on the grate. Below is the reading I got. You can see in the pic that the laser is hitting the grate and not the coals. This was a CI Stok grate, with Royal Oak lump as fuel. This was maybe a half...

My quest for a nearly perfect wood-fired pizza continues. Much progress was made with the wife this month in my crusade to install a full Neapolitan brick oven in the backyard. She agreed that we Need it, but only if I agreed to put it off a year for budget considerations. Marriage is the art of...

Great sale on KBB at the Lowes in Cheyenne, WY this week... Not sure if it is a national or regional promotion. 2 x 20lbs bags on sale for just $12.99. Great deal and worth a look in your area.

I live in a town without any kind of quality butcher or meat market, so when it comes to brisket or large primal cuts we are sort of out of luck. Because of that I've been experimenting with ways to produce a good brisket using only the brisket flats that are often marketed as "whole" briskets...