Recent content by Ben K

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vincent Carrocci: Do the rules specifically prohibit you from removing your meat from the cryovac before arriving at the contest site? I know that...

I often buy Swift ribs. I tend to buy the packages that have the highest weight listed on the package. Sometimes I buy at Costco and other times at the local grocery store and typically have great success, but occasionally have received some shiners. How does one combat this when you can't open...

I have a 120 and I do preheat. I use the start/high setting for about 5 min with the lid closed then switch to low for the next 5 min and clean the grate. Maybe I need to have the lid closed while it preheats on low as well and clean in the beginning. Ben

Has anyone piped smoke from a SJ to a WSM with a dryer vent for cold smoking? I have been debating wether or not to try.

When I have used the Weber Q, I get uneven heat! Where the gas line enters the grill, in the front right corner is the hottest and as the burner travels clockwise around the grill it gets progressively cooler. Because of this I can't get nice grill marks on steaks and chicken. It seems that this...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G: With big name brands, this basically excludes Heinz and Hunt's, who both list the above mentioned ingedients in their ketchup. So I believe...

I have heard that some prefer one brand over another. For instance one bbq book author chooses Hunts over Heinz ketchup. Whats best for making bbq sauses and glazes.

Great Job carving that Turkey. I am getting better, better everytime I try. It looks like you cut the bird in half, deboned it, trussed it to smoke then untied it on the plate. NICE!

I have tried BBQ galore lump it is good stuff. I have also tried Kingsford's "Charwood", which is available at the Bel-Air that I shop at occationally. The Charwood isn't too shabby. I have a bag of Royal that I haven't opened yet. As far as what woods they are produced from or if one is better...

Having a family get together this Sat. I need some tips. I will be cooking about 8 tri-tips, half on my WSM the other on a BGE. I was wondering if it is better to cook low and slow or at a higher temp. The majority of other posts have suggested oak to smoke with and a simple salt, black pepper...

Of the high production grills, smokers and barbecues. I think that Weber is one of the best. In order to find a better product you have to spend a considerable amount of money more than what a weber costs. I looked and tried to buy something cheaper, but in the end I bought a WSM. Anything that...