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Recent content by rbstern
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Did a bit of research. Not a ton of info about the product out there, but they have a Youtube vid. Apparently, it's about the quality control and purity of the carbonization process. Their product responds more precisely to available airflow, so it shuts down combustion quickly when you cut...
My mother and stepdad retired from NJ to central FL about 20 years ago. My mom had become the primary caregiver for my grandmother, and took her to FL when they moved. As part of "prepping" for taking care of an elder in FL, she bought a Weber Kettle grill and a box of Diamond Black Charwood...
The used Pitts and Spitts smoker I bought had rails for an upper cooking grate, but it didn't come with one. I emailed the company to inquire about a replacement, and they never responded.
Started thinking about fabricating my own, but the price of expanded metal is pretty high, didn't think...
Figured it out. It was simpler than imagined.
There is a back cover box panel held on by two small bolts. Under that box panel, were two much larger bolts controlling the spring tension. Tightening them provided more upward force on the lid, and allowed it to stay at about 80 degrees open...
I bought a really nice, used Louisiana Grills kamado on craigslist. The version they sold at Costco a while back. Heavy, well built, good accessories.
I'm having a bit of trouble getting the lid to stay all the way open, and I think it is the hinge. The hinge has springs, keeps the kid about...
Did a five hour cook today (pork ribs, venison neck roast). Managed to keep the temps in the 250 to 280 range the entire cook, with an easy pace of adding a split every 30 minutes or so. Food came out great, had a nice meal with extended family and friends. The Inkbird is an indispensable tool.
Pondering firebox management, I thought having an OK Joe basket might be good for short, lump coal cooks for certain recipes. Had some ground beef that was going to be hamburgers yesterday, but that didn't happen. Not wanting to waste the meat, made some smoked chili tonight with the basket to...
After a lot of reading, watching, listening, and a handful of offset cooks, I've come to believe Franklin has this right: You want the fire hot and clean, and the air moving fast. Air flow is probably where a lot of smoker designs will trip up: They won't draft fast enough to create an even...
Doing a cook today, with an Inkbird and four probes installed. The center/grill level analog gage is consistently low by 75 degrees. My cheapie oven grate surface temp gage is low by 25 degrees. Important to know and explains why my turkey cooked so fast last weekend. I was running too hot a...
Roast in the brine right now. Smoker-bound tomorrow afternoon. Have some weekend guests who are not huge fans of medium-rare, so I may let it cook to just a bit higher temp.
Thanks again for the recipe and the inspiration!
Have owned the WSM 18" for about 10 years It's probably had 40 to 50 cooks on it (wasn't an avid smoker until recently). Just did a deep clean on it, and it's remarkable what great shape it's in for a 10 year old, outdoor cooker. Zero rust. Exterior still has a good shine to the finish...
I've had GrillGrates on my Weber Spirit 200 for about four years, after about a year of cooking on that grill without them. The difference is night and day. Improved moistness and flavor of everything cooked. No flare ups is nice, too. I have the GG scraper and spatula as well; make cooking...
Looks incredible. I shot a deer weekend before last, have a couple of roasts in the freezer, gonna try your recipe.
Question: I assume the 15 hours in brine is in the fridge?