Recent content by Kevin_M

I don't have the Auber 2615 either but am considering getting one, based on this review at amazingribs.com.

I made ribs with this rub just yesterday. Adds flavor but is not overpowering. Actually I used the rib recipe from Harry's website, including the honey+brown sugar crutch stage. I was nervous about using this much sugar but the results was very good. By very good, I mean the wife really liked...

I've had an OTG now for 7 or 8 years. It's been outside for all of that time with zero maintenance. Well, every couple of years I scrape the big pieces off the inside of the lid and buy a new grate, but that's it. Pretty incredible if you ask me. But I'm sure the Performer is just as durable...

Sounds like what we use: http://www.sweetmarias.com/clevercoffeedripperpictorial.php It works very well. I have a metal insulated 16 oz coffee cup, and the medium coffee dripper makes the perfect amount for it. It makes very good coffee and really isn't any more work than using a coffee maker...

Welcome Matt, you found the right place! There are a lot of good tips and recipes floating around this site.

Good post, Lew! Like most of the rest of us I just sort of stumbled into this place. I bought a WSM because a lot of folks were doing well in comps with them. If people can win with WSMs why pay $$$ for something else? I don't claim to be a good cook but the review s from friends and family...

I also did the handle and temp probe mods before I even used my new WSM. You can get by without these two mods but they sure make life easier. Another mod I like is the 3-in-1 charcoal grate mod. This prevents charcoal from falling out the bottom and basically makes the bottom grate one unit...

If I were to buy a gasser the ep-330 would be the exact one I would get. With all the SS they're about as indestructible as a grill is likely to get.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample: Well if it was dry and firm then you needed to cook it a little longer. Dry and crumbly it was to long. Lampe's rub does have a lot of salt...

My standard for good brisket is what I've tried at local comps like the Lakeland Pigfest. This is my best effort so far, but I have a lot to learn. The flavor was good, but the brisket itself was too dry. I did notice that a lot of juice fell onto my foiled flower-pot base. I defatted that and...

I ended up not foiling anyway. Currently the wsm is at 232 and the brisket is 183. Shouldn't be too long now. 13 hrs and counting... Good thing I started this thing last night. The abt's and the fatty were both big hits.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dwain Pannell: At 225*, I think 9# @ ~ 1.5 hrs per # you should expect about 12-13 hours. Of course, every piece of meat is different...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D Arita: So, if I can see Stoker Status on my iPhone via my wifi router, can I see Stoker Status from anywhere? </div></BLOCKQUOTE>Well, probably not...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by T.Brown: The big temptation for me was to look like a "real" smoker like the other two fellas on the block, but I'm really not into feeding the fire all...

You guys make a lot of sense. Too bad I've already injected the brisket. I have Ray Lampe's BBQ book, so I used his beef injection. I think I'm ok. It's pretty mild and I didn't drown it. I also used his Big Time BBQ rub. I trimmed the brisket a bit. I cut off the raggedy bits and most of the...