Search results

I'm thinking of doing a dry brine for my bird this coming T-Day and wanted to hear from those that have used this method before and what you think.......I've read the Whole Turkey - Salted to see it's pretty easy to do, but I want to know the results. I know this topic was briefly discussed...

I'm planning on smoking bacon next weekend. To do this I am planning on temps to be about 160ish and I want to use my Stoker to help maintain that. Has anyone here used the "Snake Method" of setting charcoal while using the ATC? I'm just wondering if the location of the hot coals in...

Bone in rib-roast: 6.5 pounds at $5.99/pound (That's a BIG win!!) Removed the bones, rolled into a log and tied with twine. Sprinkled with Sea Salt, sealed and set in fridge for at least 24hrs. Pulled after 24hrs and seasoned with cracked pepper, onion powder and garlic powder, sealed and...

One of the most amazing pieces of meat I've smoked since owning my 18.5"!! Took about a little over 3 hours at about 325 the whole time. The weather was cold so I had the smoker wrapped with water heater insulation and that helped. Rubbed with olive oil and sea salt/cracked pepper. Well...

I am planning on smoke'n a full packer next weekend with high heat. I have never done burnt ends before and plan on doing them this time. My question is, do I let the temp come down below the 325 before I put the burnt ends back on? If so, what temp would be good and for how long? If not...

I am planning on doing another HH turkey this Thanksgiving and want to use my new Stoker to help. Has anyone used any ATC device while cooking a turkey around 325-350? If so, I was wondering how much lit coals were used? I was planning on at least one full charcoal chimney of lit over some...

This is another stupid question I have about ATC.....how well does ATC do with high heat cooks (325-350 degree range)? I would assume it makes these cooks so much easier, but I just want to make sure the temps can get that high without all the vents and side door being opened. Thanks again for...

I have a question about the ATC systems and it may be a stupid one, but I'll ask it anyway. Is there proof, or does anyone feel that there is less fuel consumption when using an ATC system compared to not using one? I would assume it would use less fuel over the duration of a cook since it...

I am planning on doing my first Tri-tips this weekend. I never put any sauce on my steaks, but my wife does. Does anyone have any recommondations about a sauce that will go great with a Tri-tip once it's cooked? I don't know why she does that, but I gotta keep her happy:D Thanks for the...

This weekend I plan on smoking some whole-hog sausage my friend gave me. I've never smoked sausage before and wondered if anyone has? If so, what temp did you smoke at and what meat temp did you shoot for? Also, about how long did it take? Just trying to figure out how to make this a great...

Ok, I did my first packer brisket yesterday. I rubbed it with S&P and let smoke to 165 then foiled it. Left it on until it was fork tender (about 208 degrees, roughly 9.5 hrs into smoke). Took it off the smoker and 2x foiled it in a towel lined cooler for about 3 hours. Opened it up and...

I am planning on doing a Pork Butt this coming Friday night to be ready for lunch on Saturday. I have never foiled them in the past, but thought I might try it to see how much shorter it makes the cooking process. For those of you that do foil the pork butt, about how long is the cook, when...

I am planning on smoking an 18lb turkey on my 18.5" WSM this coming Sunday and was wondering about how much fuel people use. I was thinking about 2 chimneys full of lit charcoal. Think that would be enough to get the heat up (without water in the pan), or maybe put some unlit pieces to prolong...

I smoked 3 racks of babybacks today and had to use a rib rack, due to the size of the racks, inorder to get all three on the top grate. The ends of all three racks came out overdone and drier than the middle. The middle was GREAT, but the ends were not to my liking. Any suggestions on how to...

I'm just trying to find ways to check for doneness for babybacks. I've used the "bounce test" in the past, but someone mentioned using a toothpick and that got me thinking as to how many ways there are to check. Any thoughts?? Thanks for all your help! Tim

I'm sure some, if not many, of you have used rib racks for doing multiple racks of ribs at once. Well, it looks like I may have to this weekend. So my question is, will they be as effective as laying the ribs flat? Or should I put a rack of ribs on the bottom rack in the smoker with 2 on the...

I saw on a TV show that a resturant actually smoked their BBQ sauce and I was wondering if anyone in here has ever done that, and if so how? It sounds very good, but I want to make sure it's worth the effort. Thanks for all your help.