Recent content by Don Dukes

Thanks Troy. Did you cut it just above where the washer is so that you could separate it from the barrel? Thanks- Don

Has anybody removed an old 1 touch ash removal system? I tried to unscrew the thumbscrew but managed to simply twist the head off. I also noticed that the hex body seems to have welded itself to the washer that goes up against the barrel to hold the unit on. I believe that I can drill out the...

I usually like to cook the point a bit longer than the flat as it has more fat to render (roughly an hour). I usually make burnt ends but sometimes I chop it up for chopped beef sandwiches and loaded baked potatoes with chopped beef. -Don

I bought a 07E in Feb. I have cooked on it maybe 40 times. It can turn out excellent q. The cooking dynamics are slightly different than that of the WSM. If you stick a match to the pellets they will not ignite. A blower fan is used to cause the pellets to ignite. Due to this I often run...

Chad - I have seen HEBs in Austin. You should be able to find whole packers there as well. -Don

I got one from the Mrs. for Valentine's Day. I got the c/i griddle option. It seems like the grill is a little bit of a heavier gauge and the c/i griddle makes a nice burger. I am looking to get the c/i sear grate next. -Don

Ryan - I would do plenty of research before you jump to a new style of cooker. I recently added a Traeger in January and should have added a Weber 22" instead. The Traeger turns out good food but it requires 2 things. One is that you have to change your cooking process as pellet grills don't...

I live in Texas and I think that getting into BBQ is required by law. -Don

I know this is kind of an old topic and this may be a bit of a thread hijack but is there a red sauce version of this that would go well with brisket? I really like this sauce for pork and would like to make a nice sauce to go with brisket (perhaps something to add on top of/mix into some...

T. Brown - Is that pit used? I was recently in the market for additional cooking capacity over the 18" WSM and looked at offset pits in Houston and the 20 x 36" pit with tuning plates and 1/4" steel was about $1500 (looked at Pits by JJ, Gatorpit, and Lone Star Grillz). I also got feedback...

My better half got me the Weber BBQ Gourmet grill and griddle for V Day. I got a chance to do some burgers on it and it seems to work pretty well. The one issue that I had was how hot the cast iron griddle got. I was trying to grill some onions in in the griddle with canola oil prior to...

John - I think that Glenn is on to your problem. With the Minion method most users fill the charcoal ring with unlit (in the case of lump it is usually a good idea to pack it in sort of tight due to different shapes). You then need to light about 1/4 of a chimney of lit and then add it on top...

Dean - I have separated the flat from the point prior to rub and cook. I also remove a bunch of the fat cap. That fits into a process that I use in which I smoke between 250 deg F and 275 deg F until I get a nice looking color/bark and then I transfer the point and the flat into their own...

Dean - I used to use water or firebricks for my heat sink but now use just a foiled pan. If you are comfortable with dealing with any heat spikes then it would seem to be fine to proceed with just a foiled pan. -Don

Sauces - Salt Lick Spicy Lauren's Recipe Head Country Pee Dee River Swamp Sauce Rub Texas BBQ Rub Head Country -Don