Search results

I found an article online by Kit Anderson about Smoke Rings and have used it successfully now for at least a year. As some of you have already mentioned it’s not about the smoke but about the chemical reaction between nitrates and myoglobin. The reason 140F keeps coming up is because bacteria...

Dave, Thanks so much. I really appreciate it. Jim

I’ve been curing 2 boneless Boston butts to fix buckboard bacon for about 10 days using the Hi Mountain cure. Yesterday I smoked them until the internal temperature was 140°, let them sit for 90 minutes at room temperature, and put them in refrigerator overnight. Tonight I’m ready to slice and...

I looked at the posts regarding the 4" stems as suggested by Mark ... went ahead and ordered one. There was one post that had me a little concerned, however. He had a 4.5" stem that was hitting his rib rack. Has anyone else had similar problems?

I'll look for the post. Thanks. Jim

I went online and Tel-Tru has a 4" stem and a 2.5" stem. Is there an advantage of the longer 4" stem over the 2.5" stem?

I attached my charcoal grate to my charcoal ring as shown by Jim Minion and Jack Rogers: Charcoal Grate Modification. The whole job took less than 2 minutes to do using rebar ties and a twister tool. I just wanted to make sure the wire would hold up to the heat before reporting on it. It’s been...

Well, you peaked my interest. I just ordered the book. Will let you know.

From what I've read they're not interchangeable. Maybe you could do the boil water thing to figure out how far off it is. Sorry, Jim

Like most others I can't tell a difference in taste between rack and flat. When I use the rack in the Performer I usually rotate the ribs to insure even cooking. Does anyone else do that?

I’m doing an 18-lb standing rib roast, two London broils, and a spiral ham. It’s not only Easter here but we're having a birthday party too. The rib roast and ham are being cooked on the WSM and the steaks on the grill. We like meat. Thanks for asking.

I looked into buying a Kamado awhile back but found a number of reviews about a cracking problem with them so I held off. Don’t know if the problem has been fixed but here’s a couple links: Review #1 Review #2 Review #3

I was shopping at one of online BBQ stores and they said that since the trays were cut back in size they would no longer carry the Rib-o-lator. They said they couldn’t understand why a product called Rib-o-later couldn’t hold ribs. From what I understand it will no longer hold spare ribs and BB...

I recently used Nomex tape to seal my 22.5” WSM. Justin at BBQGaksets (same as listed above by Stephan) was very helpful to me through the entire process. He usually sells gaskets for the Big Green Egg and Kamado smokers and didn’t have a WSM on hand so he used me as a guinea pig to come up...

I have a 22.5” WSM and needed a work table so I went to the WSM Modifications area for the 4713 Work Table. To my surprise the legs were 2” too short even with the leg extenders out as far as they could be extended. Maybe I missed something but it doesn’t seem clear that this modification is...

I’ve been using the IQue110 for about 6 months and have been quite satisfied with its performance. It is simple to use and reliable. Having said that you need to know this unit has no bells and whistles. There is no digital readout and nothing to program. You turn a knob to set the temperature...

Thanks for the advice. I made my rub but hadn't added any salt yet and now I won't.

I’m brining a turkey with a recipe I came across which uses Morton's Tender Quick. It’s supposed to produce a hammy turkey. Here’s the recipe: Make a turkey brine of 2 gallons water, 2 cups Tender Quick, and 2 cups brown sugar. Brine the turkey for 3 full days, then rinse the turkey for 2 days...

Oops! I didn't mean to step on your reply. I was writing my response before I saw yours.

I found the answer to my own question, I think. You still have to smoke the meat but you add about a tsp of Tender Quick to your rub and wait at least an hour before cooking. However, the better solution is to smoke it right to begin with. Slow smoke the meat at 225-250 for several hours before...