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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: I'm wondering if you took a cue (no pun intended) from Chris' BRITU cooking notes and had all your bottom vents totally closed in the beginning. His cook took place on a warm summer day, and his...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Daniel Israel: ...this was a strange experience I had with the smoker. Anybody else ever have a problem...

Thank god Paul spoke up! I was going to pipe in myself! I usually plan on 1 lb or a little more per person, and I have a good amount left over.

My wife loves ribs, so this weekend I decided to make her some BRITU. I followed the recipe, which seemed simple enough. However, when the ribs hit the cooker, the temperature dropped to about 230, then after a little while (an hour) it started dropping dramatically. I started opening the...

Thanks guys! I tried to give props to the site. Now, if we had a t-shirt or apron available, I could wear one during the filming....

.... and hopefully coming in gradually... videos of these recipes actually being done!!

Well thanks for the props and the requests guys! So far we have: Brisket Salmon Butts Ribs The only one of those I've done before is a brisket (remember, I've only had the smoker about 4 months!) so I will have to test it out first. I plan to do butts anyway. I'll plan a smoke in the next...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Steve Morgan: Hey Guys, maybe Chris will make a video section so all the newbies can learn how to smoke different meats in real time. I think that would be great. What about it Chris? Happy New Year...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by David Prince: excellent video and great looking bird..would love to see it sliced after resting how hard is it to do? (the vidoe part) <HR></BLOCKQUOTE>David, the video was pretty easy. I mean, I was...

Well, surprisingly, people liked my video!! I'm so happy somebody is getting something out of it. Maybe I will do it again with another type of meat. I'll keep in mind, bob, the deal with the cooler and the bags. I'm not Bobby Flay. Hell, I'm not that baby-faced... but hell, Bobby Flay...

I guess it would be helpful if I left the link ? HEHE. The links are: Higher Quality is at http://www.israel-family.org/videos/TurkeySmoke-High.wmv Lower Quality is at http://www.israel-family.org/videos/TurkeySmoke-Low.wmv

We smoked another turkey for Christmas. I think it actually came out BETTER than my thanksgiving turkey! As promised, I made a video of the process. It's about 11 minutes long and the high quality is about 19 MB (The lower quality is about 8.5 MB). Sorry for the poor sound, we're testing the...

I have a redi-check smoker thermometer as shown here (http://thegadgetsource.com/011502013733.html) I'll get the video together and some photos and post them here.

I stole an idea from Emeril (I don't care what anybody says, I like him!). Like these guys say, you can use a coleman cooler, but I put it in a plastic garbage bag with the brine and cover it with ice.

Hi gang, I did my first turkey on thanksgiving. I bought a standard Albertsons turkey (it was buy 1 get 1 free) to do a test run (my turkey was not the big mama for dinner, just a test run for christmas). I basically followed the recipe on the COOKING page. I brined the turkey overnight...

I usually hit Smart and Final. The prices are high now, but the up side is, there's always a 15 pound brisket available. When they were low, I was finding 9 and 10 pounders if I was lucky. I got a big freezer and I do a brisket only for a special occasion, just because it's getting so damn...

OK... knowing my luck, this is Dan's stupid question #548473, but.... When you are smoking with both racks full of food, how do you turn the food in the bottom rack? I'm usually the only one doing it, and I want to hold the lid above, lift the top rack and turn the bottom rack... I only got 2...

It was a friggin nightmare! I was up to 250, running smooth. I basted and turned the chickens, then added some water (which I now know is not a good idea...). I saw the temp had dropped, so I opened all the vents and it stuck at 220. After investigating, I added some more charcoal and shook...

I'm having IMMENSE trouble with this. I had it at 250 running steady. Then I opened it, spritzed the meat and turned them (chickens) and put it back on. Then I added hot water to the water bowl. It's now at 220 a half hour later after having it open about 45 seconds. It's rising, but VERY...

Hi everyone, I've been practicing with my weber bullet. I have one important question. How do I keep the temperature from drastically dropping when I open the smoker to turn the meat? My smoker temp drops 30 degrees sometimes! Any help is appreciated. thanks!