Recent content by Erich K

Just an fyi - here's "half" comp coming up in April (chicken and ribs) and only straight up smokers (no electronics, pellets, gurus, etc...) allowed. (And no garnish) Should be a good time (and low entry fee) especially for any new competitors to get a feel for how a comp can go. The...

I checked out Tuffy's place last month and I have to say I was a little disappointed given that he's one of the best competitors out there now. The pork and brisket were dry and not much taste. The ribs were nice and tender though with a mild rub. Maybe I just happened to get them on an off...

You might find approx. 10 degree difference (I believe Chris addresses this on this website in one of the informational sections). You may want to move one from top to bottom about half way thru your cook. Or just be mindful of each ones temps and take off when done. They'll stay hot for...

Steve, You may want to consider the old saying "you get want you pay for" before you get something too discount. Having accurate temps is essential for consistant Q. I've gotten some reasonable Taylor candy thermometers from Amazon. Just my 2 cents...

Mike, I think when you say "roasting" you are talking about putting the turkey in your WSM and cooking at a high temp(?). Just put that bird in your smoker, throw on some smoke wood, keep all the vents open the whole time and let it rip. You should be fine. It's about the easiest smoke you'll...

Dave, I don't bother with foil since it seems to steam the ribs and overcook the meat. You can go to the guide on this site and find excellent help for learning how to prep and cook ribs. Basically, make sure you remove the back membrane, put on a rub and put in the smoker. They will take...

Well a little ash never killed no one, but alot might! You can probably spray most of it off, at the least you can cut off the "ash bark" and eat the meat under it. All part of the WSM learning curve!

German engineering at it's finest!!! Go Don Marco!!

The "best advise" is to just check out what Chris has in the cooking section, and go for it! Brisket is one of those meats you'll just have to practice to get it "just right", but it'll likely be decent your first time out too. My 2 cents would be to lay on the rub heavy so when you're finished...

Kevin, I was looking at your sauce recipe. I've never had tamarind. Does it have a similar taste to any other fruit. Just trying to get a sense as to what it would be like, before I try to find one. While I got you...thanks for all the posts. You're a wealth of cooking knowledge.

Alan, sounds like you had a "ribfest" going on. I did six racks in wsm once. It was a little crazy. Two stages sounds like the way to go.

I just cooked my first tri-tip yesterday. It was really good. Looked a lot like sliced brisket flat with a nice smoke ring only after an hr or so on the smoker. Will be doing that again for sure. That's good to know you can get them at TJs.

Bruce, Thanks for posting the pix. I showed my wife the ones of your "tricked out" smoker with all the devices on it, so she could see there's some guys out there with more Q gear than me! Also, nice looking salmon.

Hey Rick, Just a followup on using lump for a long cook...I used the minion method with lump (Royal Oak), and I got 10hrs out of one fully loaded ring. It worked great! I probably could have gotten at least another hr. out of it, but the butt was done by then. I noticed the water in the pan...

Rick, I'm about 5.5 hrs into my cook with lump only, and still going strong. I took a look at the fire, and it looks like plenty of lump to go. I basically loaded up the ring, and put about a third of a chimney on top. When the dome temp hit about 240 I closed the vents almost fully, and got...