Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Clods / Chuck roast will come out perfect every time (easy pulling) if you cook them at 250º grid temp and take them to 210 -215º (the most important part of this is the finishing temp). No need for foil or overthinking it, keep it simple. Trust …
Interesting, how was the bark?
Not bad but a little different than usual, more like a crusty skin. But once it was all pulled and mixed together with rub, not sure that I missed out on anything by "rubbing it at the end" vs. b…
Do like we did in the lab: Get the smallest drill bit and drill a hole on the back near the edge. That will let the condensation escape.
Do this. Mine always had condensation until I drilled a hole in the bottom …
I'd better not. I have what doctors call a little bit of a weight problem. I used to grab bear claws as a kid, two at a time, and I'd get them lodged right in this region here.
Nice post. Greatest comedian of our time. R…
I considered digital too when I replace mine but couldn't find anything I could just leave outside and not have to worry about. Ended up going with one of these:
Q. "How was the chicken?"
I don't have to explain to this group the abundance of qualitative details missing from her response.
I get the same type answers, really annoys the $h1t out of me...!!
Next time you are in a Lowes or Home Depot go to the duct area of the store and they sell a "chef's hat" you can put on top of the DFMT. Just use a file or sand paper to remove any sharp edges. I think it was like $12.
You said you checked your thermometer, but it being inaccurate/malfunction is the only thing that makes sense based on that amount of time and the size of the brisket.Do you retest the maverick after the cook?
As other have said, the higher the better so whatever gets you highest is best. Any store or commercial crusts, I don't go past 400-450, otherwise the bottom burns. Also, I heat the pizza stone no more than 15-20 minutes or the bottom gets too do…
Thanks bro. I have a few ( :( ) broken thermoelectric wine fridges that I'm going to convert into humidors. This is helpful.
See a lot of guys going the old fridge route. Seems to work good, especially if you have to…