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Recent content by Alpha Suerte
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One of my favorite cooks is reverse searing Santa Maria style tri-tip on the kettle. Like the gent above said, I'll put a charcoal basket on one side of the kettle, fill it up, and place 6 to 10 lit briquettes on top of those, depending on the outside temperature. A wood chunk or two will go on...
Thanks. I usually go with thinner bacon myself, so it's easier to crisp up with a torch after it comes out of the smoker. The OPs pics showed some bigger cuts, so I was curious about what it was. Cheers.
Hot Damn!!! I've been meaning to try smoking a 'cheese-burger' fatty, but this is going to make me get off my ass and actually do it! That looks amazing; nicely done! You take that to a Superbowl party, and you're going to be a legend.
Thanks everyone for the input. Sorry it took me so long to get back to y'all. I went on a road-trip shortly after posting this. Maybe the water pan in the WSM is the problem. After getting all the replies, I did boil-test my Redi-Check thermometer probes, and they were surprisingly accurate and...
Yes, I'm using a digital thermometer, and have boil tested it. I'm getting tender meat, I'm just not rendering near as much juice as I do with the blade roast to pour back into the meat.
Thanks for the compliments! I would have just said "thanks" in the first place, but I wasn't sure if saying 'thanks' to every compliment was looked down upon for cluttering the post.