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Much difference between the dry cure methods vs brining ?

Hello, I've been doing a lot of Roadside Chicken lately on my Silver. However I do find often the drippings will out a good bit of the charcoal. Any suggestions apart from having to put the chicken on one side only ? Thanks, L

I've just separated, trimmed, rubbed a brisket as per the TVBB pastrami guide. Trimming fat was quite a chore. It appears there isn't much mention of pastrami made with the point. I guess I will find out in a few days how the point comes out vs the flat.

I got finished my temp controller setup today. I am using a PID controller I bought off ebay for $55, it included a thermocouple and relay which is used to control the fan. The thermocouple is also a bolt type which I can install to replace a grate bolt. Got the fan from an electronics surplus...

question for those of you with either system, does your fan cycle on for a few seconds and then off when near the target temp or is it just a blip of the fan for a fraction of a second ? I've got my homebuilt fan done and looking at setting the parameters in the pid I purchased.

Question for you auto temp users, since all the vents are blocked and only one is used for the fan, do the coals tend to burnout more closer to the fan ?

Anyone ever smoked pigtails ? Grilled pigtails are quite popular in the Caribbean now, they are usually boiled to lessen the salt and pickle then seasoned and grilled. They don't have a lot of meat but make a good snack. I am looking to try smoking some this weekend.

Hello, Does anyone know what type of thermocouples are used in the bbq type wired temp probes ? ie J,K,T etc ? I have a broken wired thermometer and I have a PID temperature controller and want to build my own controller. btw you can get temp controllers including the probes for about $60 on...

Hoisin sauce is one of my favorites: 3 cups pineapple juice 1 1/2 cups chopped(not fine) onions 4-5 cloves garlic crushed 3-4 slices of ginger 1/8" thick tablespoon whole black peppercorns 1/2 cup hoisin 1/4 cup ketchup several stalks green onions/chives, tied in bundle Saute/sweat the onions...

Ok, I got myself some Oak from Angostura Rum barrels here in Trinidad. Looks like ribs sometime this week.

Just want to let you guys know that I have been using bamboo as my smokewood with good taste success, a little fruity/sweetish. Hickory and the other woods you guys use are not available in my country. Lennard

I am looking at doing a few briskets for the future and was wondering about the time constraints given the 10hour+ time window required. Has anyone done a presmoke then put them in the freezer or refridgerator and then oven finished them days later ? Lennard

Hi, I haven't seen any smoke recipes using the cheaper cuts of beef like chuck or clod roasts. I'm looking to try one of these and looking for temperature guidelines.

Do we have any commercial barbecue shop operators here ? I would like to ask some questions offline if possible. Thanks much, L

Anyone got a recipe for Chinese Pork Char Sui ? I have a WSM on the way, can't wait. L