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  1. rogerwilco

    Checking in from Tinker Air Force Base

    Welcome, from Edmond, Oklahoma. There is a pretty good BBQ equipment and supply store on north May ave in OKC, just north of Memorial rd., named Everything Barbecue, if Amazon doesn't suffice.
  2. rogerwilco

    New guy from Choctaw

    Hi from Edmond. How long have you had the offset and what difficulties are you experiencing. I keep a 20" Horizon out by Chandler.
  3. rogerwilco

    New guy from Iowa looking for Traeger help

    How much smoke is "enough"  is a personal preference, but know this: all pellet cookers produce less and less smoke as the pit temperature increases, up to the point of near-complete combustion. Conversely, they are coaxed into producing their maximum amount of smoke by keeping the temps...
  4. rogerwilco

    Help! What are these and how to cook them?

    ^^^^ Yep, I wondered about the odds of requesting some hamburger from this "butcher" and maybe receiving K.C, Strips or something.
  5. rogerwilco

    Help! What are these and how to cook them?

     Tell the butcher you would like Beef Back Ribs: IMPS #124. This item will comprise a seven-bone rack, consisting of ribs 6-12. It is an exact designation of the Institutional Meat Purchase Specification.  The steaks look good, by the way.
  6. rogerwilco

    Hello from the UK

    Howdy! If your first brisket seems to be dry and tough/hard, it most probably wasn't cooked long enough. Briskets cook in a counter-intuitive manner to what one would expect with most meats. They will be dry and hard when the temps are around 160-190ish°F, and then get soft and juicy as the...
  7. rogerwilco

    Affordable Cooking Pellets

    It is my understanding that  B&B pellets are rebranded bags of BBQr's Delight product, which many people consider to be a very good brand.
  8. rogerwilco

    Affordable Cooking Pellets

    Thanks for the tip! I hope the OKC metro stores also have these pellets on sale.
  9. rogerwilco

    Brisket help for a newbie- way too dry

    On our YS640, with a pan of water placed on the lower rack at the far left side, we start out at 180°F for about four hours to get a bit more smoke production. The temp is then increased to 255°F-265°F, and the brisket is wrapped on peach/pink paper when it hits around 170°F. Probing begins at...
  10. rogerwilco

    Brisket help for a newbie- way too dry

    Undercooked.
  11. rogerwilco

    Ah gee, that's not good.

    I want to know what brand of refrigerator/ice maker you have.  Our auger would have difficulty snapping a graham cracker.
  12. rogerwilco

    Hmong wings

    ^^^^Groucho, I took his two statements to mean: 1) he has eaten Hmong wings, consumed within this country.                                                                               2)  while personally working with Hmong, within the borders of Laos, he does not remember this dish being...
  13. rogerwilco

    Hmong wings

     There used to be a great little Hmong restaurant in Appleton, but I don't remember anything resembling these wings, though. I believe WI has about the largest population of Hmong immigrants in the U.S. I've always wondered why they weren't settled someplace with a climate a bit closer to what...
  14. rogerwilco

    Green egg vs.. others

    I have several of 'em.  I didn't know anything about smoking meats and had only a gas grill for about a year, which I used frequently to ruin food. After purchasing the book 'How to Grill' by S. Raichlen, I discovered the BGE listed in a chapter, was intrigued, and purchased a size "Large" a...
  15. rogerwilco

    Klose smoker purchase

     Not a reason in the world not to get one. Some years back they enjoyed a period where they were considered the "it" smoker to have. They produce a solid product which will work as is one would hope. I've known several people and businesses who have had them and enjoyed cooking on them. I'm sure...
  16. rogerwilco

    Brisket did NOT plateau

    Fat content can be a factor because the meat will only experience a plateau if in-environment BTUs are having to convert moisture (of which fat is a constituent element) to vapor. If the available BTUs are being mostly used during this conversion process, they won't be available to continue...
  17. rogerwilco

    WooT .. Yoder Wichita Loaded ordered

     I will suggest you log onto The BBQ Brethren forum, and also The Texas BBQ Forum, and perform a search for member "slamkeys." Look for recent threads dealing with the Wichita. He is an individual who has had recent experiences with this cooker, and has been in contact with some of Yoder's...
  18. rogerwilco

    Kraft Paper

    The "pink/peach" wrapping paper, the USDA approved paper, also has sizing added. Sizing gives the paper a "wet strength" when used in such applications as wrapping brisket during a smoke, and will retain juices much better.
  19. rogerwilco

    WSM not running hot enough

     Suitable hooks can easily be made from inexpensive metal skewers, bent into an "S" shape.
  20. rogerwilco

    Beef short ribs.

    ^^^Did you go by weight, or by volume?
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