Recent content by Serge Carbone

If I want a perfect steak and I have the time, I will always go charcoal over gas. The difference in flavour is truly worth the extra work/time. Speaking for me personally, investing in a good instant read thermometer (e.g. Thermapen) really made a big difference for me in achieving perfectly...

Wife and kids were away for the weekend so it was time to indulge. Took the base of my WSM, fired up some charcoal, threw in a small chunk of mesquite, slapped the top grate right on top of the base and cooked that fat juicy rib steak to perfection. Juciest, tastiest steak I've ever eaten...

Chicken isn't my favourite meat but I must say, cooking it on the WSM makes for a totally different taste experience. You simply cannot beat BBQ'd chicken made with this type of cooking method. It's juicy, flavourful and absolutely delicious. Thanks for sharing.

I've never had an issue with Kingsford on long cooks. Where I am, I'm paying a pretty hefty premium for weber's coal so don't see the point personally.

I've used them a few times when I couldn't get Kingsford. Dislike them. They don't seem to burn as long or keep heat anywhere near as consistently as Kingsford. As someone else said, fine if your grilling burgers or steaks but for long cooks/minion method, I personally won't use them any more.

Here's a link to an article I read here when I first got my WSM years ago. Follow this method and you'll get some of the tastiest chicken you've ever eaten. Good luck http://www.virtualweberbullet.com/chicken4.html Note - I like to cook my chicken at a little higher temp...usually 320-325...

I most often use cherry, apple or pecan and can't tell the difference between them. I can tell the difference between them and hickory/mesquite which have a much more pronounced smokiness. If I say, use 3 chunks of hickory on my ribs, I'll get a far more powerful taste of smoke than if I used 3...

Yep. That's basically what I do. It's amazing how much different (and better) asparagus tastes when grilled as opposed to baked, boiled or steamed. One of my favourite veg to grill

I was going to give the wooden scraper a try. I kind of get the feeling that anything I use just isn't going to do the job of my old weber wire scraper but I'll live with it I guess. These days, with everything made for 20 cents somewhere overseas, I just have trouble trusting in quality of...

I've always used steel bristled brushes to clean my grills and have never had issues. However, I now have a couple of young kids who share their dad's love of BBQ'd meats and I'm hearing more and more reports of the dangers of these brushes leaving bristles on the grill which are then ingested...

If you are able to find barese style sausages in your area, I've done them on the WSM and they are absolutely fantastic.

I imagine this topic has probably been done to death over the years but bear with me. Every time I smoke a butt on my WSM, it seems to stall for so long, that the meat actually dries out. I've taken to simply pulling the meat off and foiling every time which results in juicy meat but I do...

I do what Carl does....no pan, top rack. Not fussed about temp. I've cooked chicken with great flavourful skin anywhere between 325 and 400 (though I'm going by lid thermometer which could be materially off). Just affects cooking time. I usually use two chunks of a milder wood like cherry or...

I'd vote WSM as well. It's cheap. It's super easy to use and it makes damned fine BBQ every time.

May I ask how you cooked that Bob? Because I think I just figured out what I'm doing on Sunday afternoon.