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  1. Dustin Dorsey

    Thermoworks RFX First Impressions

    I finally got one and tried it on a pork butt in my 22.5 wsm with the Billows. I love it so far. I also have done a reverse sear steak. My only problems are with the android app which others have probably addressed. One is that when running the billows the alarm doesn't seem to update and...
  2. Dustin Dorsey

    Fat Out Discussion.

    A lot of Texas BBQ joints are doing some kind of "cold smoke" which is not at all a cold smoke but basically cooking it in a really smoky fire at 150 to maybe 180. They then re-cook it at normal bbq temps to serve. I actually like them just cooked at 225 to 275 fine. My standard method is...
  3. Dustin Dorsey

    Weber and Blackstone are merging

    I generally don't view Blackstone as having the same quality as Weber. However, they do seem to be more innovative in my eyes. I'm a big Weber fan but I also really enjoy cooking on my baseline Blackstone griddle. I keep it seasoned and I've had no issues. Maybe Weber will get a little more...
  4. Dustin Dorsey

    Burning question of the day .... beef ribs vrs brisket ?

    I've had the large 3 bone sections, but I'm not sure if they are technically plate or chuck ribs. I think they are plate ribs. They are very good but they can be very rich. You really have to render them really well and I find higher heat works best. I usually cook them completely unwrapped...
  5. Dustin Dorsey

    Jalapeno - Fresh or Dried

    For jalapeno cheese sausage I much prefer fresh jalapeno. It gives a brightness that would otherwise be lacking and it's a nice juxtaposition to the richness of the cheese, meat and fat. I use the dried for things like snack sticks, maybe summer sausage, etc.
  6. Dustin Dorsey

    Need help with my WOOD!

    You might try running a slightly hotter and cleaner fire in that 275 range. Wood selection might help. Hickory is pretty strong. You might try some oak. Kiln dried wood isn't ideal but it works. It usually is too dry and gives you less smoke flavor.
  7. Dustin Dorsey

    Vertical cabinet smoker dirty

    Closing the top vent to keep the heat in doesn't work. You want more airflow to ignite more coals to keep the heat up. Minion method will work fine. You are just cutting the airflow down too much. Open up top and bottom vents more to get higher temps.
  8. Dustin Dorsey

    heat

    You probably have to cut the top vent more when using a ATC. I typically just wrap an empty bowl on my 22.5 WSM so it's doable. I occasionally run a Thermoworks Signals/Billows as a temp controller and I have the top usually cut to around 1/3 open. If the amount of air going through without...
  9. Dustin Dorsey

    My Foodsaver went kaput

    I've had that exact same one for years and it's still kicking.
  10. Dustin Dorsey

    Morton Tender Quick for beef snack sticks and beef jerky?

    I know I get annoyed when people ask something and then someone like myself chimes in not answering the question, but countering with why the OP would even want to do that. But I can't help myself here. Trying to substitute one product for the other in any recipe is dangerous. You need a...
  11. Dustin Dorsey

    Morton Tender Quick for beef snack sticks and beef jerky?

    I don't really understand who buys Morton Tender quick and who it's for. It makes so much more sense to use cure#1 to me. I've got a bag and I've cured bacon with it, but you have so much less control over the salt content. Now Morton doesn't recommend it for bacon. Also it's dangerous to...
  12. Dustin Dorsey

    Celebrate Sausage 2024!!!

    The closest I've had to brie and cranberry was a blueberry gouda sausage at Dayne's craft bbq. I thought it would be super gimmicky and I tend more towards savory flavors, but the sausage surprisingly was excellent. I realize this is completely different but it makes me want to give brie and...
  13. Dustin Dorsey

    Stick burner Wood identification

    The end grain is little out of focus but that looks like oak to me. Like others have said the ends getting dark is normal as the wood seasons. One way to tell is that oak has very defined medularry rays which looks like lines radiating from the center of the wood perpendicular to growth rings...
  14. Dustin Dorsey

    My newest Kettle accessory

    The assassin would work I think. 350 seems low to season but enough time will probably do it.
  15. Dustin Dorsey

    Grinder vs stuffer?

    I used the kitchen aid attachment my first few times to grind and stuff. I think there's a little stuffing plate that just holds in the auger so you aren't trying to grind at the same time. It's doable. I don't think it's as hard as people make it look, but it's a pain and a stuffer is a vast...
  16. Dustin Dorsey

    New ph meter added to collection

    I'm jealous. No one seems to get the hint to buy it for me off my Amazon wish list.
  17. Dustin Dorsey

    Hakka Buffalo Chopper

    That price puts it within the realm of possibility for me, but I make a batch of sausage maybe 5 or 6 times a year. I couldn't justify the expense, but it is really, really cool.
  18. Dustin Dorsey

    Help Selecting a Reverse-Flow Offset

    We had a local restaurant that cooked on a 1000 gallon Johnson Smoker that was really good but they shut down due to mismanagement. I've seen one in person maybe one other time. I looked really hard at them when I was first researching smokers early on. Instead of a typical reverse flow...
  19. Dustin Dorsey

    Charcoal basket in an offset

    I used to do this based on bad advice from Amazing Ribs when I first started back in 2011. You can't really control the air flow in an offset well enough for minion method especially on a COS like a OK Joe. It's likely all the charcoal will light. I would dump a lit chimney of lump in every...
  20. Dustin Dorsey

    Celebrate Sausage 2024!!!

    I'm super excited about this!
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