Recent content by Angel Bocanegra

as of August 30, all the home depot in southern cali have the 18.5" WSM for $224 in store. I got mine a week ago.

I would go performer just because of the convenient features it has compared to the platinum. One thing I dont like about the platinum is that it has the top vent directly on the center top of the lid. I like it on the side that way I can create a better draft flow from fire on one side and vent...

visit calchar.com, they are the best in southern cali, they are in commerce

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R: Hi Angel, if I inderstand correctly it sounds like it's an indirect cook. I think this would be fun to try if you had a few people bring what...

I was talking to a friend of a friend who invited us to an asado. Its basically south american bbq, but cooked with a slow roasting method with lump charcoal. The grill is set up to where they put all the meat for the feast to cover most of the grilling area and slow roast for about two hours...

I stop using newspaper, since I grill at least once a week, neighbors complaint about the smell of burned paper. I you get an axe, get a heavy one, because I started with a hand ax to split them in two or three peaces. but a heavy axe splits them with one swing.

its really close to Commerce Casino. If your fiance knows where dennys is in commerce, tell her just to keep driving down that same street that runs along the 5 freeway and make a left on eastern. It is a business at the end of the street in a residential street. They only sell wood in 12cubic...

for a texas style brisket, I use my performer as well. I use all natural wood briquettes with hickory wood. I brine the meat first for a couple hours, then wash and dry rub with local bbq rub from store mixed with my own black/red peppercorn and ground cinammon. I then smoke for 8-10 hours and...

To get to calchar its kinda tricky but if you have a GPS its no problem. When you get there, park your vehicle in their yard and walk inside the office. There you tell the guy in the desk what you want, pay and you will get a ticked you just take outside and give to any guy. They will load you...

You have to visit http://www.calchar.com/cart/ they are located in commerce california of the 5 freeway. They are only open from 8-3pm, but they sale the best lump and ALL the wood you'll ever need. They distribute to stores and restaurants but they are open to the public. I always get hickory...

I have never done a brisket before, but isn't the meat supposed to look a tad more done almost like a pulled pork type where you just pull the meat right off. This to me looks a bit tough still to pull, but still looks yummy also.

this seems totally useless and for cosmetic purposes only because you can easily do brick oven pizza with out that thing, just the regular lid and maybe throw some fire brick if you really want to get fancy.

it might look wrong to allow flaring with my steaks as I did, but its darn fun and as you can see, I did not burn or carbonize nothing at all. No black stuff in my steak.

flare ups are only good to avoid with white meats, imo. But with red meats, its fun to play with controlling the flare ups and I think it has a distinct flavor added to the meat. But if you play for too long with fire you can get burn. By the way, those steaks were very tasty, although I...