Recent content by paulr44

P.S. phatbac is quite convincing, and the WSM is in between in metal thickness. By thin, I meant like cheapie unit thin. I have always liked the quality of a Weber, the price is right, and if (unlike me) you cook for say 6 or less people and use only one rack it may be the cat's meow.

I was trying to avoid pointing you to a specific method or brand. Reviewing various methods, brands, sizes, fuel type etc. will help you to understand what the differences, advantages and disadvantages are, etc. To best determine your purchase, first start by deciding on the what why and how...

Nice!

Troutman and Browneyesvictim are dead on. Took the words right out of my keyboard. There are many, many options, depending on your willingness to tend to it, your budget, wood availability (and cost). Even outside ambient temp. can play a part if you cook in cold weather like myself - thin metal...

Nicely done. If UPS / FedEx will take the weight, great! Yoder Cheyenne has competition!

It's been said, you eat with your eyes. Same cook event, from further away. I then scrunched everything to the right and added 120 wings.

I use beech too, when I can get it.

Welcome! Hickory and venison, when you coming over with that!?

Pine is ok depending on where you're from. I stay away from it. I choose hard woods or fruit-bearing tree woods, which are the status-quo here in the northern US. Hickory, Beech, Apple, Cherry, Peach, Mesquite, Oak, Sugar Maple and others (this is my list) are the norm. I'm sure others have a...

Ouch! That must torture to have to sell it! I commiserate, my smoker friend! Best wishes moving forward...

If you cook an un-trimmed brisket, just be aware of temps when inserting your thermometer. Brisket has a really big fat area that will read easily 30 degrees less than the meat area when sampled. I made that mistake once, and it was a learning experience, as it was overdone. I found no reason to...

I BBQ brats and freeze them, then thaw and slice and on put them on frozen pizza when I feel lazy.

You're retired, so this isn't work. Keep this as fun, and you'll surprise yourself with the results. Do get a high-end digital thermometer, learn how to use it and be careful of fatty areas of brisket, it runs a lot cooler. If you trim it right (it'll be pretty darn flat if so), there will be...

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If you're over or under-cooking, you need a chef's primary tool, a QUALITY digital meat thermometer (seen in my profile pic). It's that simple. Listen, if you're a typical geek LIKE ME (Citrix, MS, Novell, A+ etc. certified back in the day) you over-analyze. Waiting is the hard part. Waiting...