Search results

Looks awesome, Rusty. Even iffy Louisiana crawfish, beat those Chinese ones by a mile!

Great cook, Monty!

It's only 5" high. Would probably need to be taller.

Thought I'd update this post because I just received my replacement blade today. Took 3.5 months after I sent in my info.

Smoky Joe should do fine. Many people make their own. Just make sure the opening is very close to the grate. My grate actually rests on the edge of the Vortex on my kettle, but it's not enough to make it unstable.

What makes the Vortex so great with wings is that it turns your kettle into basically a high heat convection oven with the added bonus of smoke. You have the super heat source that is in close proximity to the lid. The lid reflects/circulates the heat and smoke around the wings and cooks them...

I concur with what's been said. I have no experience with cooking in such cold conditions, but have read that a welding blanket wrapped around the smoker and retained with heavy duty steel clips should help retain heat in your smoker which should reduce your fuel consumption.

Patience and one of these https://www.amazon.com/exec/obidos/ASIN/B0195V29HG/tvwb-20

I really like the maple sugar one. Bought an 8 ounce bag from Amazon. Have a ton left.

Feeling confident after reading the entire bacon made easy megathread. I went to my local Costco and picked up a 10 lb. pork belly. I cut the slab into 3 equal pieces and applied the correct amount of MTQ after weighing each individual piece. Tried 3 different varieties: 1. Just brown sugar...

Thanks for this great thread! It gave me the confidence to try it myself. Simply amazing results.

Welcome to the addiction! The 14.5 is a beast of a little cooker. You'll find yourself Qing more if you get it, because it's so easy to get going and to clean. Congrats on a mighty fine first smoke!

Wanted some wings for the LSU game today and since it was an early start, I made a basic brine of saltvand brown sugar last night. I also had to do my first bacon slab today because it's going to rain buckets the next few days. (Later post). I pulled them from the brine, rinsed and rubbed with...

Looks awesome, Darren!

With or without the head attached? Deck the harrs with boughs of horry, fa ra ra ra ra, ra ra ra ra.

BBQcritic.com is a great website to see what judges are looking for in appearance. The backyard cook can crank out some world class Q, but if they haven't mastered the art of the box, they probably won't get a call. http://www.bbqcritic.com/

I use the Weber ones when doing more than 2 racks of spares on my 22.5 WSM. They're a pain to clean, but so are the alternatives. Some people will roll their racks before cooking and not use a rack, but I like having a flat rack for presentation purposes...

No, very cheap at Costco. They usually run around $3-4 lb for a cryo bag of two 4 rib slabs. They usually weigh around 7-10 lbs a pack. Previous pic from my first cook

Sorry the vehicle damage, Bob, but so glad to hear no injuries occured!

I've cooked my 4 bone slabs of short ribs whole in the past, but decided to cut them this time after seeing the great results from Enrico's last couple of cooks. Started early Saturday morning with the trimming and cutting of the slab. I then sprinkled them on all sides with Harry Soo's SYD...