Recent content by Mike A.

I have marinated chicken in whey (byproduct of making Greek yogurt at home) and gotten good results. I’ve read that the acidity of whey is similar to buttermilk. I did some bone in chicken breasts on the WSK tonight after marinating in whey for 24 hours. They were juicy and delicious...

I had an 18” WSM and it’s a great smoker. It can handle about four pork butts or six rib racks. I grew tired of the water pan, so I sealed it up and used an ATC to maintain temperatures overnight. I then picked up an Akorn and used that for both smoking and high temperature cooking. Loved it...

What a great trip. I was down there last year and went to a great place, believe it's an Aaron Franklin collaboration. Great barbeque, side dishes and atmosphere: Loro 2115 S Lamar Blvd, Austin, TX 78704 GMaps: http://www.google.com/maps/place/30.247816,-97.771261 http://loroaustin.com/

Thanks all, I have thought the better of it and decided my crowd (including a nonagenarian) might not groove on the pho thing. The birds are in the trusty apple brine now and we'll have nice outdoor cooking weather on Thursday. I am going to try that pho rub on a chicken sometime soon. Happy...

So I saw a recipe in my local paper that sounds interesting because it's different from the usual Turkey Day cook. I'll be cooking on the WSK instead of the oven. But this recipe suggests cooking at 450F which sounds like a disaster. Just checking to see if anyone has roasted a bird at those...

When I used my Pitminder in my old WSM I would always ramp it up gradually, because setting to target temp from the outset would always cause an overshoot. So I'd set to 180, give it an hour then step up to 210 then 230. That usually worked well. If you're cooking at 230-250, I'd guess 2...

Dizzy Pigs makes a salt-free version of Dizzy Dust, quite good. I make any homemade rubs without salt so I can apply separately at the rate I want.

Press a sheet of chicken wire in the chimney, it will last a long time and you won't lose the small pieces. For the grate, I cut expanded metal to fit the bottom so small pieces don't drop. Also used the "2 grates at 90 degrees" on the old WSM.

I keep the arbor fab in the lower position all the time. Even when I’m cooking with the baskets or Vortex up top, it makes it easy to dump leftover lump into the basket, shake it out, and recycle. It’s helpful for charcoal management. And of course, it’s great for low and slow, I have it loaded...

I was a bit skeptical about the need for a Vortex, then I decided to grab a QuliMetal version a couple weeks ago I've done 2 chicken thigh cooks with it so far and it is a gamechanger. With a much smaller charcoal load it changes the convection in the WSK to where cooking indirect I hit the...

Sold my WSM, Akorn Kamado & Akorn Jr. when I bought the WSK. Haven't needed anything else but the Genesis. I do have a Smokey Joe & another Akorn Jr. somewhere in the garage in case I go into withdrawal; if not I'll eventually sell those too.

I've always shared this video when someone asks what "BBQ" means:

Thanks for the tip! Mine were just delivered today, have them in the grill now burning in. Some of the Amazon comments made me worry a little bit, but no problems. Sizing is perfect, absolutely flat, no imperfections. Welding looks good. And based on other 9MM stainless steel grates I’ve...

Ideas from some earlier posts: Drip pan and spacers: https://tvwbb.com/threads/summit-kamado-question.92068/post-1052505 Cover: https://tvwbb.com/threads/cover-for-summit.94077/post-1089119

Just received mine this week. I put it through 2 rounds of seasoning (they recommend 3-7). Tonight I started with a pound of thick cut bacon, followed by a big sliced sweet onion, then 4 burgers & 2 dogs, Also griddled buns in the last few minutes. This griddle is big and will handle a lot...