Recent content by keitha

Nice! Great set-up and great view!

In for the end result! I definitely wait for the white smoke to clear. That stuff is nasty.

Wow, you weren't kidding! I have the same smoker and I wouldn't have thought that much food would fit in it. Great job with the smoke!

Hi all, After a crazy last two weeks, I get to spend some quality time with my stick burner. :) Tonight, I am starting with this: I got this packer from my chef at work (a country club). It's not the best one I have ever gotten, but it will work. Going to try suspending some fat over the...

Good lookin' grub, Richie! PP is my favorite.

Man, that looks great Disco! Great pics!

I think the most important thing is the quality of the meat and the quality of the heat (fire and smoke). I would start simply with salt and pepper, maybe some garlic and onion powder, and a little paprika if it's chicken or pork. Check out Aaron Franklin's youtube clips. He just throws together...

Great post and good looking pulled, Disco! I did a couple butts on my bullet a while back, one injected, one not. I would say I like them both..they were just different. My current method is to put the juices in a fat separator and mix the de-fatted juice with meat. That gives me the flavor I am...

Points for the rib pics...looking good!

Thanks Disco!!

Ha! Looks like something from the Jetsons. No help, but in for the knowledge. :)

Thanks! Once you get it figured out, it's a breeze to run a wsm. Add a draft system and it's set it and forget it. Thanks for looking and the points!

I would definitely do it again.

I heard one of the barbecue guys (Mixon?) on TV say that brining poultry makes the skin rubbery. I haven't had that experience, but maybe he was talking about competition stuff. I like brined poultry a lot, but this turkey was plenty moist. Thanks for reading!

That would be cool! The actual chef does a pretty good job here, and I am usually pretty busy chasing the grass.