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It's Jello... When you cook a chicken, a lot of the water in the bird is cooked out. At the same time, there is something called collagen in the skin and bones. This is solid but breaks down and liquefies when heated and is then called gelatine (what they make Jello out of). The gelatine than...

I only wash the blade bone side to get rid of any bone dust from the band saw. Turbinado is supposed to start burning at a higher temp in case your bark is getting too dark with white sugar. I remember it making a difference when grilling chicken more than anything else.

Thanks. I'll check it out.

Posted April 08, 2012 06:42 AM Hello, I've got ribs on the smoker now. I am going to monitor the pit temp with my new Stoker. I don't have a blower yet, I'm just monitoring the temp on StokerLog. I need to hit refresh to take a reading on the Log program. Does this program not take automatic...

Spares, chicken breast for the sister-in-law who won't eat real meat, and burnt ends, and, I am naked.

Thanks for the reply. I thought that the graph would update itself...like, I come back to the computer in an hour and it's taken several readings without me telling it to.

I'd fill those boxes with a more meat. Judges like to be able to choose. You don't want that last judge being dissapointed with the worst looking piece of brisket or the smallest rib.

Hello, I've got ribs on the smoker now. I am going to monitor the pit temp with my new Stoker. I don't have a blower yet, I'm just monitoring the temp on StokerLog. I need to hit refresh to take a reading on the Log program. Does this program not take automatic reading without user...

Pullback is a feature of "temperature shock". Expose meat to a high temperature and muscle fibers contract. Toss your ribs on a 350 degree pit and after an hour the meat will pull back from the end of the bones, but it will not be tender. Toss a thin pork chop or a slice of bologna into a hot...

First cook...mine's about the same distance, it's connected. Do I have to update the readings manually, or does it refresh on it's own? It's been on about 10 minutes and It hasn't updated on it's own yet.

Walk around a bbq contest these days and it smells more like a bullion factory than wood smoke and meat cooking.

I sent my greenscreener off to Rock's. Got it back quickly and got it to work. It's 70 degrees on my desk.

I have a buddy who layers his rub. He starts with garlic salt, the sprinkles on onion powder, then on and on with 7 or 8 different seasonings. As I watched him it was pretty obvious to me that this was nonsense. There was no layering happening. The grains of seasoning were not stacking up and...

Sand will give you the most stable temps. Water a close second if you keep the pan filled. That's what started this whole debate. I put on a brisket one morning with water in the pan. This was around ten years ago. I then got called into work. When I got home that night I had a charred brisket...

A much lighter wallet.

A. Yes, It works fine with the Network cable And I entered the addresses. I'll give Rock,s a call.

Good point Bob. I never foil at home. Foiling at 180 is just bad habit left over from 25 years of competition cooks. It does soften the bark which is important in the looks of the slices in a turn-in box. A hard bark will tear up a slice and that doesn't look good. We also want a soft bark for...

It might be a good idea to get a baseline for yourself. Cook the brisket without injections. Rub it up heavy. and keep your smoker around 235 deg. Do not foil this one. Keep a small amount of smoke wisping out the top vent through the entire cook. Cook it fat side down and spray or mop it. I...

I believe mine installed the update but it will not connect. I've got a green screener. I might try one more time before I send it in. I get the new "Network" menu and everything looks OK except WiFi IP = all zeros and I can't manually enter any numbers.

A while back we were talking about walnut for smoke wood. I smoked up a chicken and 8 slabs, low and slow with straight walnut. It was very good on the ribs, a bit too strong for the chicken. But, since the chicken was going into jambalya, it turned out perfect for the dish. I've alway been of...