Recent content by Chris Allingham


 
  1. Chris Allingham

    WSM 18" long cooks

    I agree with all of the above. When you do that pork butt, you can do the Minion Method like you did, except fill the charcoal chamber to the top with unlit (even more than shown in these pics), place 30-40 hot coals on top, and that will be PLENTY of charcoal to take that butt from start to...
  2. Chris Allingham

    How long can you safely wet age a brisket in the fridge?

    Search on past wet aged brisket threads: https://www.google.com/search?q=tvwbb.com+wet+aged+brisket and a link to Daniel Vaughn's One-Year Wet Aged Brisket: https://www.texasmonthly.com/bbq/the-year-old-brisket/
  3. Chris Allingham

    Classic Thermapen only $64

    Great Mother's Day gift idea! ;) https://www.thermoworks.com/classic-thermapen/
  4. Chris Allingham

    Barrel of Jack at Costco: Any takers?

    https://www.facebook.com/photo.php?fbid=448326974380583&set=a.200020559211227&type=3&mibextid=xOYQyo
  5. Chris Allingham

    Can anyone find the problem with this Genesis?

    One of our resources is an extensive collection of Weber product catalogs in PDF format. We're missing some years, but often you can browse them across a series of years and see in the product photos and marketing text how Weber changed the design of frames, work surfaces, the addition or...
  6. Chris Allingham

    What do you paint your frame and parts with?

    Several suggested paints are listed in this thread: https://tvwbb.com/threads/weber-gas-grill-parts-source.76176/
  7. Chris Allingham

    The Searwood has arrived!

    I've deleted several replies in this thread and put a couple of members into the moderation queue so I can monitor their posts. Name calling will not be tolerated. If you're frustrated by another member, either go read another thread or click the member's name and select "Ignore" so you won't...
  8. Chris Allingham

    Freezing Whole Smoked Brisket

    If you decide to freeze, you can reheat from frozen state at your destination using an immersion circulator, plan on 5-6 hours at 160*F. https://www.virtualweberbullet.com/camp-brisket-2020-trip-report/#sousvide Not frozen, but same idea from refrigerated state:
  9. Chris Allingham

    WSM Smoke Day 20: Memorial Day Weekend 2024

    We're celebrating the 20th edition of WSM Smoke Day on Memorial Day weekend 2024! Originally proposed by TVWBB member Joel Kiess in 2005, WSM Smoke Day is when we celebrate our pride in Weber Smokey Mountain Cooker ownership and all of the great barbecue it helps us enjoy with family and...
  10. Chris Allingham

    Sorry

    Posting for the purpose of riling up other forum members may result in account suspension or closure. Don't do it again. I'm glad to see the tone of this thread has calmed down. Please remember to post and reply respectfully.
  11. Chris Allingham

    25% off select ThermoWorks alarm thermometers

    At the time of posting, you can get 25% off Signals, SmokeX (the 4-probe, long range version of Smoke), ChefAlarm, BlueDot, Square Dot, and couple of other obscure items...
  12. Chris Allingham

    Cast aluminum paint

    This video shows how to post photos on the forum from mobile devices and from a browser on a laptop/desktop computer. https://tvwbb.com/threads/demo-how-to-embed-photos-in-forum-posts.82679/
  13. Chris Allingham

    30% off discontinued gray Thermapen ONE

    Last call on gray Thermapen ONE, the original Thermapen color has been discontinued. Save 30% on remaining stock...
  14. Chris Allingham

    Help me choose between Apple or Cherry for Brisket

    Of those two choices, I'd go with apple. It works with just about any meat.

 

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