Increase temp
- Thread starter David Little
- Start date
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
I avoid all the problems and use a GRILL for high heat cooks and a WSM for low and slows!! Basically what they're designed for, but that's just my opinion......
In all seriousness, either will work for either method, it all depends how you want to cook and how much effort you want to put into it. </div></BLOCKQUOTE>
Larry, I know you do Turkeys and packers low and slow. I only do 2 high heat cooks, they are Turkey 50/50 and Brisket flats. I don't think I want to do them on the grill though.
</div></BLOCKQUOTE>
I was trying to make a funny, because of exactly what you said about how I do turkeys and briskets!
You were supposed to laugh at my sarcasm!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
I avoid all the problems and use a GRILL for high heat cooks and a WSM for low and slows!! Basically what they're designed for, but that's just my opinion......
In all seriousness, either will work for either method, it all depends how you want to cook and how much effort you want to put into it. </div></BLOCKQUOTE>
Larry, I know you do Turkeys and packers low and slow. I only do 2 high heat cooks, they are Turkey 50/50 and Brisket flats. I don't think I want to do them on the grill though.
I was trying to make a funny, because of exactly what you said about how I do turkeys and briskets!
David Little
TVWBB Member
Dan,
Competeing is really fun. Especially when the whole family takes part. It's a blast being around all the other teams, making new friends and spending with people with common interests. MEAT, FIRE, GOOD!!!
Competeing is really fun. Especially when the whole family takes part. It's a blast being around all the other teams, making new friends and spending with people with common interests. MEAT, FIRE, GOOD!!!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
I avoid all the problems and use a GRILL for high heat cooks and a WSM for low and slows!! Basically what they're designed for, but that's just my opinion......
In all seriousness, either will work for either method, it all depends how you want to cook and how much effort you want to put into it. </div></BLOCKQUOTE>
Larry, I know you do Turkeys and packers low and slow. I only do 2 high heat cooks, they are Turkey 50/50 and Brisket flats. I don't think I want to do them on the grill though.
</div></BLOCKQUOTE>
I was trying to make a funny, because of exactly what you said about how I do turkeys and briskets!
You were supposed to laugh at my sarcasm!
</div></BLOCKQUOTE>
Larry, you know I did. So glad I wasn't drinking anything when I read it.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
I avoid all the problems and use a GRILL for high heat cooks and a WSM for low and slows!! Basically what they're designed for, but that's just my opinion......
In all seriousness, either will work for either method, it all depends how you want to cook and how much effort you want to put into it. </div></BLOCKQUOTE>
Larry, I know you do Turkeys and packers low and slow. I only do 2 high heat cooks, they are Turkey 50/50 and Brisket flats. I don't think I want to do them on the grill though.
I was trying to make a funny, because of exactly what you said about how I do turkeys and briskets!
Larry, you know I did. So glad I wasn't drinking anything when I read it.
Jane Cherry
TVWBB All-Star
The last high heat cook I did was a brisket. I fired it up the MM and then propped the door open to get my temp up to 350+. I've done this before when I've had to get my temp up on low and slow cooks, and it works every time.
Typically, I use one full chimney lit and pour that over an almost full ring of unlit coals in the cooker. This may or may not be how much others use, but I've always done it this way. The amount of wood depends on how long I am going to cook.
Typically, I use one full chimney lit and pour that over an almost full ring of unlit coals in the cooker. This may or may not be how much others use, but I've always done it this way. The amount of wood depends on how long I am going to cook.