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  1. vwaldoguy

    Cuisinart Food Processors

    I have a Cuisinart DLC-10S Pro, which is a 7 cup machine.  It will easily make 1/2 lb of dough enough for one 12" pizza using the dough blade, although it flops around a bit.  Seems like there's enough room in there for more dough, but I haven't tried it. Read reviews at Amazon to see how the...
  2. vwaldoguy

    Cheap vacuum bags not being evacuated

    I have a Foodsaver 3880 vacuum sealer that I bought from Costco a couple of years ago.  I have some el cheapo vacuum bags that I bought for this that were "supposed" to work, but they really don't.  The mesh isn't deep enough on the bags, and thus, the air isn't really evacuated very well at...
  3. vwaldoguy

    Smoked Pulled Pork - Cooking a couple days early

    I'm doing the same for a work luncheon next week.  I will smoke it to completion, pull/shred it, then store in vacuum bags until the event, and warm up in a crock pot.  I too plan to keep the juice from the foil pack used during the last hours of the smoke, and will add that back to the...
  4. vwaldoguy

    Costo Double Pack Pork Butts

    I have a question about the double pack of pork butts that you can get at Costco.  Yes, I know they are boneless.  When you open it up, are they individually cryo-packed?  As in, is each one sealed separately, or is it two butts in one vacuum pack?  I'd like to smoke one, and freeze one, but how...
  5. vwaldoguy

    wsm 18.5

    That's a steal.
  6. vwaldoguy

    Cost Comparison - Electric versus Charcoal

    Agree, I want to produce the best results.
  7. vwaldoguy

    Cheese season is back...

    I smoked cheese for the first time 3 weeks ago. Tasted it a couple of days ago,it was delicious.  Definitely going to do more.
  8. vwaldoguy

    Great deal on a Foodsaver 3880, $80 all in

    I have the 3880 and I hate it, so maybe they did you a favor.
  9. vwaldoguy

    Done with brisket!

    I held a brisket in a cooler, wrapped in foil and towels for 2 hours yesterday with no problems.  By the time dinner rolled around, it was still steaming. 
  10. vwaldoguy

    Barbecue taste and smell won't go away (was Burn Co.)

    Is it a lighter fluid taste/smell?
  11. vwaldoguy

    HELP! First time smoking multiple Pork Butts!!(TOMORROW!)

    Good luck!
  12. vwaldoguy

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    It may be in the thread somewhere, but didn't have time to read all 8 pages. So after you smoke the cheese, you can leave it vacuum sealed at room temperature?  Or do you age it post-smoke in a refrigerator?
  13. vwaldoguy

    Big green egg vs weber

    If considering the BGE, consider what you have to add to it.  You buy the egg (several sizes to choose from), but it doesn't come with a stand (the nest), or the heat diffuser that you need for indirect cooks (plate setter), so factor these into your cost.  If I were in the Kamodo-style cooker...
  14. vwaldoguy

    Birthday Brisket for My Wife (First Brisket) W/Qview

    You definitely have a nice smoke ring.  Maybe just needed a few more degrees, say 203'sh.
  15. vwaldoguy

    Score and double score, I think

    I have a coworker who will have some plum wood in a week or two that he needs to get rid of.  I'm going to grab a few hunks of it and dry over the winter to use for smoking. I've never made wood chunks before, guess I'll learn along the way.
  16. vwaldoguy

    Thermometers

    I think a good thermometer is one of the BBQ essentials.  It will make your end product better, and safe! An investment in your hobby.
  17. vwaldoguy

    Cost Comparison - Electric versus Charcoal

    Thanks for the info NB.  I've got both the 14.5 WSM and the 30" MES.  I'm doing my first smoke in the WSM as I type with an 8lb butt.  It went a solid 7 hours on a full load of charcoal at 250-275, then temps started dropping below 200 pretty quick, so I had shook off the ash and added a few...
  18. vwaldoguy

    Cost Comparison - Electric versus Charcoal

    Seems like electric could be significantly cheaper then. 
  19. vwaldoguy

    Danger zone question......Bummed!

    One other problem you may face, since it's such a big shoulder, it may not be done in time for your party.  If you need to rush it, definitely foil to speed up the process, and bump the temps.  You can even finish in a higher temp oven if you're really pressed for time later on.
  20. vwaldoguy

    Meat temp safety

    I think as long as your smoker temp is above 225 during the climb, you're probably ok.  At least that's what the USDA says in this thread on another site.
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