Recent content by kazoo

Been smoking for a while, but still trying to learn how to do it better. Other than a shorter period of time, what are the pros and cons of smoking a brisket [or any other cut of meat for that matter] between 200 - 225 and 230 - 250? I know that this looks like splitting hairs. Two weeks...

Easiest description: Remove all packing from inside bird. Using poultry shears, cut down one side of backbone from breast to opening, repeat for other side. Save backbone for stock, if you want. Flip bird over so that cut is on the bottom. Spread out cut to the sides, pushing down on top to...

Spatchcock, dry rub for 24 hours before, cherry wood smoke. No complaints from anyone!

Would also recommend that you rotate your racks about half way through the process, i.e. switch top and bottom racks, to equal out the cooking process on each bird. Have done several birds with this method; never had anyone complain except that I didn't smoke more birds.

Dirtsailor 2003:  Had to make some changes to first mock-up.  Did take your advice & installed HardiBacker on the floor & on all 3 sides under the flashing sheet metal. Am now going through the seasoning process.  Washed cast iron skillet & let dry.  Ran all interior parts through the...

Great write-up & pics.  Where did you get your chimney stack?

Jim, Where did you purchase the 6 inch double male stove pipe with a damper?  I've looked practically everywhere on line for it. Thanks.

I've attached some pictures of my MBPro conversion from propane to natural gas.  Besides going with natural gas, I'll be using a cast iron skillet for the wood chunks.  If all goes as planned, I'm painting the wind barrier "fire red". Calling upon the collective genii in this forum, I...

Have just picked up a 30" Masterbuilt Pro dual fuel smoker from Home Depot.  In-store price was $10 lower than Bass Pro Shops, but HD on-line price was another $10 less.  Store honored on-line price,which I thought was great. Entire kit packed with considerable care to make assembling the...