Recent content by m homchick

Don't give up on water! Just bag the Weber water dish and replace it with the Brinkmann charcoal pan. It fits the tabs in the center section about ninety times better than the Weber one, won't fall and holds twice as much water. MH

Thanks, Doug. I usually go with a hickory base with 25% each apple and cherry to round it out. Seems to taste good to me. I'll try the maple one of these days on something that I'm willing to experiment with.

I'm building a maple coffee table and have quite a few scraps. I was wondering if anyone has experience smoking with maple. Does it work/add good flavor? If so, what smoking woods have similar characteristics? Thanks ahead for the input I know I'll get from this great group!

I'm attending a party at a friend's house in the Sierra Nevada mountains in about a month. I tend to cook at relatively low temps of around 200 - 220 in my WSM. Typical smoking times for my style of cooking on ribs is 5 hours, boneless pork butt (7.5 pounds or so) 14 - 16 hours and brisket...

Chet: You're too big for a Laser and I'm too small. At 5'8" and 155 pounds I can't keep a Laser flat upwind if it's blowing over 10 knots. If if you know anything about sailing dinghies upwind, you know if you're not flat you've got so much helm going on that you might as well be dragging a...

Too funny, Chet and Mike. I currently have only a Laser, but was active in C-15s in the mid - late 80s, and got triple bullets in the B fleet in the High Sierra regatta at Huntington Lake my second year sailing. Since then I've done a couple of bareboat charters with the Moorings in the BVI...

As far as cleaning cooking grates, spray 'em with PAM before you cook. They clean up pretty easy then.

Mords: I've never been to one either, but you'd better check your dates. I think they set-up (day) and begin cooking Friday (night) and the hand-in/judging is Saturday with move out Sunday. At least that's what the schedule looks like. If you hear anything otherwise, please post it. I'm...

Three votes: One for Sweet Baby Ray's regular, one for Sweet baby Ray's Hickory and one for Sonny's Sweet BBQ sauce. It's 'da bomb on pulled pork!

Mords: If you're talking about the California State BBQ Championship, it's north of Azusa in the San Gabriel mountains, just north of L.A. Probably no more than an hour from anywhere in L.A. you might be. Go here for more information on where it is...

Welcome aboard!

Jerry: Maybe a large part of it is that I live in Southern California where the weather is very consistent in terms of temp and humidity plus it doesn't rain for seven - eight months at a time. Also, there is little if any breeze in my backyard for the most part. Those things aside, I use...

Take 'er easy, there Greg! I have that book and will cut them a lot of slack as I have learned alot from it. It inspired my BBQ interest which untimately put me on the path from Brinkmann Smoke 'N Pit to WSM! A good thing, right?

Great! Even pessimistic me is beginning to believe I did the right thing. MH

G: Thanks, but I don't need no stinking batteries! Well, I let it run all night outside (at ambient temperature)with the RX on my nightstand and it was still perking along perfectly in the morning. So, I'd say it's more than advertised because it apparently does not shut off after 15 minutes...