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Recent content by old_dog
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I use a Weber chimney with the bottom cone reversed. I start it on the Performer's propane igniter. If I'm cooking direct, I dump and spread. For indirect, I dump the lit coals into the baskets.
I had a similar problem with my propane cabinet smoker. I couldn't get a good blue flame (mostly yellow) and couldn't get up to temperature. Problem ended up being a web in the orifice of the venturi. Cleaned it out with a small screwdriver, and it was as good as new.
If that wasn't one of...
I use pineapple juice with soy sauce for basting. Gives kind of an Hawaiian tang to the ribs. I've never used it while foiling, though.
Raw pineapple juice is a strong meat tenderizer, but I think heating the juice destroys the tenderizing enzyme. Canned juice shouldn't turn the meat to mush.
I usually cook with the daisy wheel open to some extent. Even when cooking at low temperature (225-250 degrees), it's open a bit. Bottom vent position seems to affect temperature more.
Just finished straining the stock into glass bowl to refrigerate. I'll take the solid fat off the top tomorrow, and maybe some of the stock will make it to the freezer. There's just too much stuff to use stock in!
Sounds like you cooked by time, instead of temperature. I usually take mine to 200-205 degrees (foil at 165-180 degrees), and then put into a cooler for a couple more hours.
Viper, when you smoke a "corned " brisket, you get pastrami! If yours didn't turn out, search "pastrami" to find a better technique.
I usually look for bone-in pork butts, about 7-8 pounds. I think bone-in has better flavor, and the bone slips right out while pulling. If you want sliced pork...
1. Do a system restore. (To access the System Restore Wizard, click Start, and then click Help and Support. Click Performance and Maintenance, click Using System Restore to undo changes, and then click Run the System Restore Wizard.)
2. I use "Malwarebytes Anti-Malware" to remove the...
I think it's a Thermos Grill-to-Go.
http://www.amazon.com/Thermos-Grill2.../dp/B00005B6ZB
Not really a grill, more like a griddle. Solid plates between flame and food, at least on the older ones.