Recent content by C. Howlett

FWIW, I've been using some 3 year old plum wood that a neighbor donated to the cause after spring pruning. I cut it all down to chunk size and stored it in a rather thoroughly perforated 35 gallon plastic garbage can. I'm quite pleased with it especially on pork and poultry.

Thanks for sharing! Will have to experiment with this on my next long smoke.

Hey Bulletheads: Long time no posting. Thought I'd share some excellent resources I've got in my collection: Jambalaya for 20(!) recipe; a perfect opportunity to try out that WSM link sausage! PDF format Adjustable Sausage Recipe Spreadsheet; quickly and easily calculate ingredients for...

This place is located directly across the street from Starbucks HQ. The menu hasn't changed in the 10-15 years I've been dropping in; pulled beef, pulled pork, sliced beef and a couple other variations that I can't remember. Pecos Pit is open only Monday - Friday from about 11 - 3. There's...

So, I'm FINALLY getting around to trying this recipe out. A major chain Filipino grocery store recently opened nearby and the price of pork belly was too low to pass up. I'll be pulling the slab Thursday and smoking Friday. Look forward to pics in the new shared image thread!

I also have the 5# grizzly model. No complaints and a good price.

Perhaps you're being too critical of your efforts. Afterall, you can ALWAYS convert that brisket to chili meat...

Well, cooking one on the 22" is certainly an idea, but I think my preference would be the method shown here. Pics are downscreen. PIt Roasting a pig

BBQ Grill from h**l. Q-Clan: I won't post the pics here to save bandwidth. But this kind of thing would put a serious crimp in my smoking activities.

This might be a good beginning bacon recipe... This article was originally published in Saveur, Issue #113 http://www.saveur.com/article/...pes/Home-Cured-Bacon WSM Mod: SMOKE it at 200 degrees...

Tuesday, March 2, 2010 - Page updated at 11:35 AM Permission to reprint or copy this article or photo, other than personal use, must be obtained from The Seattle Times. Call 206-464-3113 or e-mail resale@seattletimes.com with your request. Gene Porter, 71, the owner of Dixie's BBQ in...

Now THAT is bbq. Props on a cook well done. In the winter, when the air is cold and slow, perfuming the community with hickory and pork is is a public service. That it causes neighbor envy is merely a side benefit.

You might wish to google the UDS aka the Ugly Drum Smoker. http://www.bbq-brethren.com/fo...ght=Ugly+Drum+Smoker http://uglydrumsmoker.blogspot.com/

I usually buy the 40 pound bag of lazarri at about $14. No complaints on any count.