Posts by CaboSailor

I like to grill my corn in the husk but naturally it is only available in that form at certain times of the year.  What I would like to do is take advantage of when it is available and freeze it for later use. A web...

Deltadude,My post was not meant to be a criticism or defensive, I was just trying to explain my reasoning.  I may ultimately end up with a dedicated smoker but the ol' patio is going to get crowded.  If I do get one, I may...

Okie Dokie,No problem on the thermometer - besides my trusty thermopen I have a Maverick RediCheck smoker thermometer that will let me monitor the smoker and the meat at the same time (dual probe).The brisket is just the flat.  And...

I have an 8 lb beef brisket that I plan to BBQ.  Using the rule of thumb of 1.5 hrs per lb of meat, that would be around 12 hours at about 230 degrees.  My question is, if I cut the brisket into two 4 lb pieces and then smoke,...

I can't speak for all but ours allows one to use pre-programmed settings or set custom instructions. I believe there is the option of storing up to two sets of custom instructions for one button recall. Other things to consider would...

I have 5, 4 ft long shelves in the family room that holds cook books and cooking magazines. There are probably 5 - 6 cook books sitting around on end tables, coffee tables and such. Right now there is no real organization but I'm...

We have a Zojirushi that we love. We don't let it actually bake the bread but use it to mix and knead the dough. We form and perform the final rise manually prior to baking in the oven. When shopping for the original, I kept seeing...

I've been doing a bit of web surfing on the subject of smokers. Unfortunately, the good ones are pretty durnd expensive. Since I have a Weber Genesis Silver gas grill and the Weber Performer charcoal grill, buying a $400 plus smoker...

Thanks to all of you, The quality and quantity of expertise on this board is awesome. Anyway, for the last couple of hours the temp stabilized at 250 and the ribs turned out quite good. Everyone enjoyed them. Once again thank you, ...

KYheirloomer, I think you have the right of it. I'm constantly opening and closing vents. I started out with about 2-3 coal layer on one side. Next time I'll reduce that and simply add briquets from time to time. I was trying to...