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  1. banderson7474

    Traveling Tri Tip help..

    I'm not trying to start an argument but most people cook TT to medium or medium rare and you mentioned it would continue to cook to well. I just have never heard of that big of a jump before. Sure it would raise a few degrees, just have never experienced it cooking that much.
  2. banderson7474

    Chicken Brine Question

    I have never done pops brine either. Isn't it kind of a cure?
  3. banderson7474

    Pulled Pork for a Party.

    I just ordered the longhorn version of baffle plate from that website. I also keep the door on the right of the FB completely open. I am back and forth on the charcoal basket. One of my issues with it is some of my splits wont fit without chop sawing them so I can't sit them flush into the...
  4. banderson7474

    Pulled Pork for a Party.

    If you're anything like me, it's a legit excuse to do 12oz curls the entire cook too!
  5. banderson7474

    Pulled Pork for a Party.

    @xray looks great! Can you tell me more about your mods. you can send me a message if that's better. I don't want to derail your cook thread. It looks like you did every mod but I'm most curious about the tuning plates you used and where you got them.
  6. banderson7474

    Smoked Chicken Success

    That's great having success with poultry the first time around. I actually had a few misses with chicken until I got it right so congrats to you! What's next on the food agenda??
  7. banderson7474

    Traveling Tri Tip help..

    Would definitely finish cooking it at home. I think I might wait to slice it until I got there. The reason for that is I think it will keep heat better if unsliced and in a cooler toweled up. For the person that said if you do that it will become well done, I've never heard of that before...
  8. banderson7474

    Have a GMG Daniel Boone. Any guess as to...

    No I wouldn't cut it in half at all. I was trying to say that the size of it isn't going to affect the length of cook that much.
  9. banderson7474

    Hot smoked salmon help

    I've never brined salmon. We are just fine with throwing a rub on it an hour early.
  10. banderson7474

    Have a GMG Daniel Boone. Any guess as to...

    You should ask @Bearcarver (resident expert at rib roasts) about this to make sure but I asked the same question b/c I had a 5 bone roast and asked how much longer does he think it would take and surprisingly, it doesn't take that much longer than the 5 and 6 lb roasts he does. My 11 pounder...
  11. banderson7474

    Bitter taste / creosote... Help!!!

    That's great news! Until coming here I didn't even know there was such a thing of a right and wrong way to manage a fire or TBS so you are not alone! Happy smoking, I think you are going to find that everything will now taste better.
  12. banderson7474

    Rookie mistake

    hahahahah please save this for anytime a thread in here gets too serious about opinions!!!
  13. banderson7474

    Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

    Dammit i got buzzed and gave all my pickles away to the neighbors last night. Guess i need to make a new batch!
  14. banderson7474

    Watched Franklin video

    My novice azz will def need to keep a probe!
  15. banderson7474

    Watched Franklin video

    yesterday on trimming and smoking a brisket. (I'm trying to study up b/c I have a full packer in my freezer) The trimming video - Franklin really trims a lot more than I thought. I understand the hard fat but he cut a lot of the meat b/c he said it would just be trash and unedible. I kinda...
  16. banderson7474

    Charcoal I don’t like

    Yea, grill out this weekend on your charcoal grill if you have one.
  17. banderson7474

    First pork shoulder! With photos!

    I don't think you are going to find a magic number per se b/c every butt has different amount of fat, sizes etc. Now you have a base line and hopefully you probed it to see what it felt like. Next butt, I recommend going a little higher and probe to see if it reaches what you are looking for...
  18. banderson7474

    Oklahoma Joe Longhorn Conversion

    Yea just buy a weber I would say
  19. banderson7474

    Pork Butt - Cooking ahead & then warming up question

    he means capture the juices when smoking by putting a pan (usually foil) under the butt and when resting. I defat the juices when everything is done to try and make it a little easier on my heart which there are ways to do that, just google. I got a cheap defatter.
  20. banderson7474

    Tips on smoking in the wind

    Yep if you don't want to use plywood for a wall enclosure, you could always go the paver route at home depot or lowes. They have some stylish retaining wall type pavers that would work and still look good.
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