Recent content by CarlZ

After seasoning the #2 that arrived Friday afternoon, put the previously brined (Thanks Tony) shoulder on 220. After 17 hours internal temp was 175, took it off and rested 2 hours in a cooler double wrapped in foil, then pulled. My son tried it today and said it was spot on, no need for sauce...

I made some salmon for friends this weekend, put dry rub on it, skin side down in my #1 at 160 degrees for about 2.5 hours. It came out very moist and only lasted minutes. Used 1 small chunk each of sugar maple and pecan for the smoke. Since fillets can vary so much in thickness I'd suggest...

Hi Everyone, I got my #1 Tuesday and seasoned it. Last night made a rack of ribs and a chicken. Since I live in Memphis, had to do just a dry rub. Let them go for almost 9 hours. Gave two samples to a couple BBQ freaks in my department, one of whom currently cooks for a team here in town. Both...