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  1. bbqwillie

    Beer cheese ABT

    You have to make some. BUT once you make them you will not be allowed to fire up the smoker unless you produce a platter of them for snacks for the household while the main course is cooking.
  2. bbqwillie

    When do you buy your wood?

    I'm down in MA but I just look for dead fall after "snow out" in March. What I gather I process and season for the next year. I usually find lots of Hickory, Oak, Maple and Birch. I simply ask the land owner if I can have his dead fall. They almost always say Yes. I take my chainsaw out of the...
  3. bbqwillie

    20 lb Chuck pectoral muscle

    That works too!
  4. bbqwillie

    20 lb Chuck pectoral muscle

    It'll melt in your mouth.... You can't hurry Good.
  5. bbqwillie

    Am I doing this right?

    Nope all wrong. Send it to me and I'll dispose of it for you....:)
  6. bbqwillie

    20 lb Chuck pectoral muscle

    Cut it into four 5 pound portions. VAC seal three and throw them in the freezer. Take the 5 pound portion you reserve and coat with salt, pepper and 1/4 oz of pink #1 curing salt. Add a 1/2 tsp liquid smoke (wait for it before you start booing) vacuum seal, let rest for 2 to 3 hours in the...
  7. bbqwillie

    Backwoods party smoker

    Jump on it. It's a great smoker. Crisp the chicken and turkey skin in the oven.
  8. bbqwillie

    PID for slow cooker sous vide hack.

    If you haven't already pulled the trigger on a stick unit take a look at this...
  9. bbqwillie

    Man kitchen back up and running!

    I love it! He doesn't have all the tape off the glass yet but the kitchen is up and running! +100 FS.
  10. bbqwillie

    What a great time of year!

    Couldn't agree more. Just spent the morning squirrel hunting. Was in the woods at 6 AM. Got to "my spot", hunkered in and waited for official sunrise. Right on cue, the squirrels came out to start feeding. There was a dense fog all through the hardwoods and it was hard to see those little...
  11. bbqwillie

    Smoke Hollow 30" electric issues

    I do my butts/brisket/chicken at 275 in my MES. 225 - 230 is for pork loin, chops and ribs. Although lately I have been going to 275 with my ribs and getting some really good results (see Al's method. I think he's on to something).
  12. bbqwillie

    Successful MES brain transplant! Plug and Play replacement controller = Full PID + Cellular contro

    Tidiest solution I've seen yet. Well Done! 
  13. bbqwillie

    Hurricane Irma!!

    Looks like you're gonna get a H1/2 in your area. Better than a H4 but still pretty serious. 70-100 MPH winds are nothing to sneeze about. Hope everything goes well. Hunker down. Best of Luck. You're in our prayers. Do us a favor and check in as soon as you can, we're all gonna be on pins and...
  14. bbqwillie

    Okay this gal wins!

    In another thread we were all speculating on a  railcar pit.... well here it is and it's full of WIN!
  15. bbqwillie

    Accident at work & surgery

    Eyes are amazingly resilient creations. I had something similar happen when I was a kid. I recovered all of my eyesight and later went on to become a military pilot and you know how picky they are about vision. Time is your friend. I hope my success at recovering is also your success. Oh! wear...
  16. bbqwillie

    At which point do you know that smoke is enough? Bitter outcomes

    So sorry to hear about your loss. It's tough to start over. I sure hope the insurance company does the right thing by you. I got wiped out in Juan back in the 80's. life was miserable for awhile but I recovered. Keep the faith, you'll land on your feet.
  17. bbqwillie

    At which point do you know that smoke is enough? Bitter outcomes

    Please tell me you're not soaking your chips before you use them. Sounds like you're not getting a clean burn on your chips and they are producing that nasty old white smoke that is causing you to get that bitter taste. One of the worst aspects of the MES is that gawd awful chip chute.. Do...
  18. bbqwillie

    How is smoking yourself more economical than purchasing in a store?

    Ever tasted any of that junk they sell?
  19. bbqwillie

    Penetration of Smoke?

    Yep, If you go low salt you do need something to help out
  20. bbqwillie

    Penetration of Smoke?

    I pretty much agree with everything dward51 said with a couple of exceptions. First, Nitrogen Dioxide should read Nitric Oxide. Who cares what it's called but for accuracy's sake.... Second, his statement that charcoal doesn't produce Nitrogen is just not true. Briquettes actually out perform...
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