Recent content by Bud Brewer

Cliff, thank you for the link to the article. It answered my question and I'll be making some RSC tomorrow!

So I'm going to attempt my first batch of RSC this weekend, and I have a quick question. I typically do not buy spices w/salt already in them. I see one of the ingredients is celery salt. Can I use celery seed, and if so, how much would you recommend I use? Also, would I need to up the kosher...

I am smoking three butts on Monday to feed my co-workers on Tuesday. Once they hit temp, I want them to rest for a while before shredding. Wondered if I could use my gas oven as a faux cambro. With the thermostat off & only the pilot burning, my oven maintains a temp of about 125-130 degrees...

Yes, I have been using the Minion method. I load the ring w/charcoal, light about 15-20 briquettes in my chimney and dump the ash covered coals onto the charcoal in the ring. In my practice runs, I let the temp come up to 200-ish, adjusted my vents and then let it come up to 225. I did this...

So last weekend I fixed 4 racks of ribs (2 St. Louis & 2 BB) and they turned out pretty well. (Sorry, no pix as I still live in the dark ages and will give up my flip phone only when I have no other options. I just don't want to pay my cell phone provider for data that I won't use.) Anyway, my...

So my amazing wife has named my smoker "The Mistress" as I tend to spend a lot of time and $ on it! My newest mistress is a 22.5 WSM. I've been doing some trial runs to get an feel for temp control, but will be doing my first cook tomorrow: 2 racks of BB & 2 racks of spares cut down to St...

I just logged in for the first time and see another Bud saying Hello, so I thought I better do the same! My name is Bud Brewer and I'm from a small town just outside Indianapolis. Grilled for years, but got the smoking bug a couple years ago. Just purchased a 22.5 WSM and have been reading a...