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Grill Mates
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About jminion

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  1. Once your ribs go into foil you are sacrificing bark. If you want more bark leave them out the foil longer before going into it or skip the foil all together. Jim
  2. Jim Charcoal is not the problem done correctly it is the wood for smoke that you have to watch. With a WSM the exhaust is open all the way and the hot coals on top gives you a catalytic effect. As the coals below as they light off the off gases have to pass through the burning coals. You need to use less wood because there is less air flow in these style of cookers, less is more in this case. With ceramics even less wood is needed and a large part of the cooking is done with the heat load the ceramics radiates. The keys in any cooker is how the raw wood fires off, I always look for blue transparent smoke. Jim PS on quick edit charcoal has been burned down with most of the nasties burned off so you can get away with less air flow.
  3. jimbo Max air flow isn't needed at all, case in point the food produced in WSM's and ceramic cookers does not have the creosote signature you speak of. In both cases by controling air flow (turned down) you achieve long burn time without bad smoke. Now I will admit that you have to control the amount of raw wood you introduce to the mix. Jim
  4. The new WSM is a great cooker for low and slow or not so low and slow. When you get home if you have any question please feel free to ask. Been using a WSM for 10 years, it has turned out great product. Jim
  5. I agree it takes carbon fuel to produce smokering and that it does not effect flavor other than maybe the fact that you had a good clean fire. Smokering is an effect on the pigment in the meat, basicly a suntan. I have a Klose and a couple of Ole Hickorys in the arsenal of cookers, I would food put the meat coming off the Ole Hickory's up against anything I cook on. We were at a contest in Oregon and cooked contest food on the Klose and were vending on the Ole Hickory, the brisket and butts off the Ole Hickory were every bit as good as the Klose can produce. It's learning to use the different cookers and adjusting to them. The Ole Hickory uses gas for heat and logs for smoke, you have a lot of control smoke on the meat using this method. Jim
  6. Most area will be seeing it in the spring (April is what they have said).
  7. Three things you can do. First put the meat on the cooker straight out of the frig. Two add a charcoal briquet along with your wood. Three keep the pit temps in the 190 to 200 degree range for the first few hours. Jim
  8. I just recieved a bag of the new coals to try and will do a write up on what I find. Another good reason to cook this weekend. Jim
  9. It will hold rub but not needed to get that job done. Some say that the vinegar will help tenderize during the cook but there is not enough vinegar to get that job done. John Willingham has always contended that you want rub and meat juices to make up your bark, I will say I agree whole heartly. Jim
  10. You can keep that much butt hot 4 to 6 hours easy. Take off the cooker at 190 internal they will continue to tenderize. If you take then much higher than 190 they will turn to mushy if you try to hold that kind of time. Jim
  11. After taking a look at the cooker and the manual what I see is that because it is a sealed system if you get too much it will be over powering. The system will retain the smoke it produces so you need to find the amount of chips to start that give you the smoke level you want without having to open the cooker. I would just play with the chips until you find the level of smoke you are looking for. If it is not enough now add more at the start next cook. The other thing I would do is start out at the low setting for a while then turn it up to med (250 range and leave it there for butts and brisket and see if you don't like the results better. I find many manufactures don't really understand the cooking process very well. Jim
  12. You said that the environment was too moist and you are soaking chips simply adding moisture to the environment and delaying when the chips start smoking. Try chunks thumb size or a little bigger. Does this cooker have thermometer on it or just settings? When most are talking about a roast they are not thinking brisket with the connective tissue it has. So a Sirloin Tip as and example thoes instructions may work but for brisket a lower setting and more time is needed to get the job done. Internal temp is one of the guides but the combination of internal temp and how it feels is the test. A 8 pound brisket takes longer than 4 hours to breakdown and 2 is out of the question. Jim
  13. You can put the ribs in foil pans but to insure best results individually wrapped works best. If your going to do the ribs and chicken use higher pit temps 260 to 270 range and put the chicken in the hot spot on the cooker (use it to your advantage). Have a plan to keep the butts hot after they come off in the morning. If you can wait to pull the butts untill just before serving they will stay hot and will retain much more moisture. Sounds like you may have help so you can pull it off. Jim
  14. Poultry is best at high temps, doesn't need low and slow to break down connective tissue. It also going to be the best way to cook the skin so it won't be like rubber. Turkey legs don't need to be brined take them to 175 internal then to what ever you are going to hold them in (cambro, dry cooler) wrapped in foil. I would cut out back bone of chickens and cooked butterflied rather than standing up. I prefer cooking breasts and hind quarter because then the breasts don't over cook while waiting for the hind quarters to get to temp.
  15. Sauce in the foil was the problem, when you foil them add a little fruit juice (apple, pineapple or ?? your choice). Some like to add juice, honey, a little cayenne or hot sauce (few drops) at this point. Once you get them as tender as you want ( the longer in the foil the more chance of falling off the bone) remove from foil and place back on the grill, apply sauce to glaze if you wish, they only need to be on the grill long enough to set the glaze. I use higher pit temps with ribs 250 to 275, the first phase of the cook is to get pull back on the bones and the color I'm looking for (takes about 3 hours on average). The second phase is in foil with juice and other ingredients add, this at the pit temps I use is normally about 45 min to an hour) I do not cook to falling off the bone. The third is the glazing phase and this can take 15 to 30 mins tops.