Recent content by bblake

Here is a picture of a 9lb. bag of "new" Kingsford. I took it with the camera phone at Wally World on Saturday night... The bottom of the bag says "burns as long as a 10lb bag" or something to that effect.... Just thought I'd pass it along for those of you who haven't seen it yet...Our Sam's...

i used an SOS pad on mine & it came right off. I had the same concerns about the temp question, but if you can get it back to clean every few cooks, it shouldn't make any difference....just test it every so often.

Went into the weekend with a notion to smoke my first Boston Butt. After some thought, I decided it would be wise to do a brisket flat at the same time, in order to maximize my WSM's potential. I went to Sam's & found a trimmed 4lb. flat for $9.95, but an untrimmed 11 lb. packer for $11.79...

Joe P - Cook 1 was chicken breasts & Cook 2 was meatloaf and have read about their smoke absorbtion rates...I was more than satisfied with both. My grandfather used to cook his championship briskets w/nothing but oak logs in his gigantic offset trailer rig, so to me, it was not...

Kirk - Yes, top vent 100% open, all the time. Paul - #2 sounds like it may be what i need to do. I just don't know if other people experience this problem too, or if it is DW's tastebuds....

Have searched the boards, but can't come up with a conclusive answer as to when to add smoke wood. I have used the standard method for my two cooks & put unlit wood on top of the kingsford before assembling the cooker. this produces the white billowing smoke, but later in the cook, the wood is...

Paul G - Do you spray both sides of the water pan with PAM, or just the inside?

Using Chris' brisket picture from TVWB, do I have the flat & point sections marked accordingly?

Now I'm becoming intrigued...after looking at the Forschner's I have some questions about the different knives.... 1) it appears the cimetar is especially useful for trimming briskets & butts prior to cooks, is that right? 2) What is the diff. between granton & regular? 3) What in the heck is a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: For me it's timing; I prefer the numbers I get when I cook at ~250 grate. But that's hardly hot and fast. </div></BLOCKQUOTE> Kevin - If...

Hi Bruce - I'm in Memphis, & have eaten at all of these restaurants several times but Oklahoma's... Corky's - nice flavor w/a disticnt twang, though lately they are the mcDonalds of memphis bbq...the last three times i've been, it was awful (q that is) Neely's - Pretty good, sweet & smokey...

Here is a page that has different types of oak for anyone wondering...i thought there were a few more, but maybe i was wrong... http://www.treehelp.com/trees/oak/species-oak-types.asp

Well, we tried the salmon last night - Made steaks out of a fillet & coated w/melted butter, sprinkled w/course salt, & sprinkled lemon pepper on them. Put them in a grill basket & over medium coals for about 10 minutes/side, finished off w/a melted lemon butter.... We used apple chips for...

Thanks ya'll... those are great ideas!

Howdy ya'll. We are doing some grilled salmon over alder soon. I'm wondering what sort of sides you would recommend go with this? I can think of - seasoned broiled potatoes & thats about it! Thanks!