Search results

So I am picking up a older style Performer (stainless) that I found on Craigslist later this evening. Does anyone know if the old performer has the same dimensions as the new performer? I need to load this thing into the back of my Toyota Highlander some how and I think it might just fit...

So I am experimenting with the use of maple sugar (home made) in a new rub. Anybody know at what temperature maple sugar burns? I can't seem to find this information and was hoping someone might have the answer. Thanks. Sean

Need some (quick) advice. Anybody ever run into a situation where a butt had about a 30 degree temperature difference in which the highest temperature is 195 and the lowest is about 165 (bone side). I thought about just cutting the butt and leaving the 165 portion on the smoker but I a afraid...

I am providing pulled pork for a friend's birthday party on Saturday evening but I am operating under a tight schedule until then. In prior situations I have prepared the pork a week in advance and immediately vacuum sealed and placed in the freezer. This time, however, I have been asked to...

Any recommendations for a good finishing sauce for pulled beef? Also, does anybody from the northern virginia area have a good source for chuck rolls? I am a member of BJs but I never see them in the case. Sean

I have been asked to smoke a couple of tri-tips for dinner tonight. The issue is that our drive to dinner is about 30 minutes. I usually smoke tri-tips at 350 until the temp reaches 125 and then sear on all sides directly over coals for about five minutes. Generally, after a ten to 15 minute...

Does anybody have a good source for full packer briskets in the northern virginia/DC area?

Smoked my first standing rib roast and thanks to all of the great information on this site it turned out fantastic! I seared the 7.68 pound roast on each side in a pan with a little bit of canola oil. After applying salt and pepper, I used the following rub posted by Kevin Kruger. 1 T...

I am thinking about starting a turkey in the WSM for a couple of hours for a nice introduction to some smoke and then finishing in the deep fryer. Anybody every tried this? Can you get both a smokey flavor and crisp skin? How did you divide the time between WSM and deep fryer? I have...

So I tried my first tri-tip last night. I cooked it on the WSM at 350 until internal temperature was 125 and then seared for five minutes turning frequently. Resulting temperature was a perfect 135 with a great exterior. However, it was TOUGH. I was really disapointed and am wondering if...

I am preparing pulled pork for a thirty person party for this coming Sunday but, due to time constrainst, will have to smoke the butts Friday night. I plan on pulling the pork immediately and refrigerating in foodsaver bags. My question is about reheating. Should I simply boil the bags before...