Search results

I have a 6 pound Foster Farms "Fresh and Natural" young turkey breast that I would like to brine. I can't tell from the packaging if it has been treated or injected with salt which would effect the amount of salt I put in the brine. Anyone have any experience with these birds?

I am a long time WSM 18.5 owner (15 years) who has always struggled with temperature control. Whether it's user error or not it has been a constant battle for me. I recently purchased a BBQ Guru PartyQ and can't say enough good things about it after two cooks. It controls my set temperature...

Just purchased my first gas grill and have the Costco version of the S 335. 3 burners with a sear station. If I am using the sear burner, do I turn it off after searing is finished yet food is not finished cooking? The sear burner is situated between burner 2 and 3. Thank you.

For those of you offered your assistance after my first brisket "cook" (term used loosely), many recommended that I jump right back in and tackle another. Unfortunately I was not able to attempt my second brisket as quickly as I would have liked but wanted to update everyone on my second...

This post is intended to solicit ideas and recommendations on what I did wrong and offer to others a "what not to do" when prepping and smoking a packer brisket. First, a little about me. I am a backyard smoker with approximately two years experience smoking butts, ribs, ABT's, etc. That...

Here in my area, we have a meat shop that grows their own cattle and butchers them on site. They are a "Certified Organic Beef" store and when I called the store today to find out some prices, found out their beef has been graded overall "select" with a "slight" grade in marbling due to their...

I own a WSM and just purchased a OTS 22.5. I subscribe to the Weber Email Recipe list and have noticed many recipes call for different temperatures using the direct heat method. Some medium heat (350-450) and some high heat (450-550). Does anybody have any tried and true settings (lit vs...

I would like to add Chipotle Powder to my rub to add some kick to a pork tenderloin I am doing today. How much Chipotle Powder should I add to let's say a cup of rub?? My family likes it hot, but not unbearable hot. Thanks!

I know there has been much discussion on grate temperature vs lid temperature for low and slow cooking over long hours. But the Harry Soo Q&A got me interested in trying his Jail Break Chicken recipe which calls for 300 degrees for one hour. Due to the cook being so short, I am guessing correct...

Newly purchased WSM 18 and currently on my third smoke. I have experienced some temperature control problems and wonder if I am not getting a good seal around the lid and door. Should there be any amounts of smoke coming from the door and the lid?? When I say lid I mean where the lid and mid...

2nd smoke will happen tonight and I feel very confident going in. If there is one area I feel totally unprepared for is types of woods for smoking and how much to use. I currently have in my arsenal bags of Hickory and Mesquite chunks. I used Hickory for my first smoke (pork butt) and ready...

I would like to thank everyone who has posted in this forum for your advise and wisdom. I read countless posts from rookies and veterans alike and without you, this first smoke would not have been possible. After months of reading and contemplation, I purchased a WSM 18.5 and just completed my...

Spent the afternoon trying to find Oak for my first smoke but was unable too therefore purchased a bag of Hickory. I understand Hickory is a pretty strong wood and I don't want to over smoke my meat. I will be smoking a 3.62 pound Pork Butt in my new WSM 18.5. How many chunks of Hickory should...