Recent content by Roger Castle

I have been making BBQ sauce for many years and I finally decided to market it. Please consider giving us a try! www.number9texasredbarbequesauce.com

Thanks. It's from Southside Market in Elgin, Texas. It's my favorite.

http://i1328.photobucket.com/albums/w534/Jimmyrog62/Facebook/iOS%20Photos/10384120_10204397878573502_9175217526273353102_n.jpg I used the smoking rack to smoke this Southside Market sausage. I used Pecan wood and low heat. It turned out very tasty.

http://i1328.photobucket.com/albums/w534/Jimmyrog62/Facebook/iOS%20Photos/10458320_10204376514959425_5153357061973509377_n.jpg I added a Cajun Bandit to my WSM. It worked great. You can flip it over and it fits on a regular 22" Weber kettle as well.

Forget the dome temperature. You are not cooking the dome!The temperature where the food is cooking is what's important. What do you have the fan set on? There are fan settings that give you from 25-100% of the fan output. Good luck! I love my I QUE 100. I have 2 of them.

I always use the minion method. I use a #10, (restaurant sized) can with both ends cut off. I put it in the center of my WSM and add charcoal and wood chunks around it. I light a chimney starter and pour the lit charcoal in the can, then I lift the can out. So, my fire is always starting from...

I love my IQ110. My only advice for this and thermometers is to buy extra probes. They can only take so many heat cycles before they fail. And they will fail! And they will fail at the worst possible moment. 15 bucks is a cheap insurance policy.

I just got a copper colored kettle, (say that fast a few times.) and it's cool looking.

I don't use a butterball. I make a brine by dissolving 1 cup of kosher salt in a quart of hot water in a stock pot. I add a cut up onion, 4-5 garlic cloves smashed, a quartered lemon, a rough cut celery stalk, a rough cut carrot. 5 bay leaves, a dozen peppercorns, a few whole cloves, and a cup...

Pecan but not too much

Salt in the rub will start pulling the juice out of the meat. I rub my ribs, build my fire, put the ribs on the smoker, pop the top on a cold beer, and dream about what's fixin to happen. I go to my happy place!

Go to the website for thermapen. They have some great dual probe thermometers. The Maverick 732 is the go to for less money.

I replaced my door with a Cajun Bandit model. I also replaced the latch. I broke the Weber model when I removed it from the old door. Email me at castle_clan@msn.com and I can give you latch info. The door leaked at first. But, with heat and time, the door conformed to the shape of the smoker. I...

Cajun bandit door I had to do a little massaging on mine. I also fitted mine with a better latch. I broke the Weber latch. The insert came out, so I just went all new with a latch I found online for less than 5 dollars. I don't understand why they can't sell a latch with the door?

I never have really looked a lot. I use a Maverick 732 for my meat temperature. I use a IQUE 110 temp controller and have checked it with the pit probe from the Maverick. They we just about identical. So, I look at the built I. Thermometer as a hood ornament.