Recent content by Chris Mo

To me, BBQ is slow & low. Either with coal and wood or just coal. As long as it's slow & low and I get a nice pink smoke ring I'm a happy boy. Grilling is what I consider fast & hot in my book, either with gas or coal, but it it ain't slow & low it ain't BBQ. I achieved the flavor I was...

Well, I tried doing a cook with two slabs of baby backs and no water pan. It was awesomely delicious! I used four chunks of wood (2 small hickory and 1 apple and 1 cherry) and then I dumped a hot load of coal in the smoker followed by another load of unlit on top. Once the unlit started to...

Hey all, When I smoke ribs they always turn out pretty darn good, but the other day my buddy brought me some ribs they were cooking in the parking lot of a local place over charcoal and it just had the most amazing flavor. You could really taste that "cue" flavor and I was wondering how to...

So, I've got two 8-9 lb butts in my fridge ready to rub and cook Friday night through Sat morning. I plan on cooking and then hand pulling the pork once cooled. Is there any difference between foiling it for a few hours to cool down, or should I just let it rest tented with foil? I've noticed...

Thanks everyone - was pegged over 350 for about 45 minutes. Dialing down to about 325 with a hunk of apple. No pan it is! I'll try to take some pics

Hey all, I've got two split chickens that I rubbed overnight with Harry Soo's rub recipe. I've got a load of lump fired up and wondered if I should use a pan or no pan. I'm thinking since it's about 26-28 inches above the coals that the fat dripping down on the coals would create a smokier...

What is the best way to start the Chimney? I don't want to use lighter fluid. http://www.virtualweberbullet.com/fireup1.html What is a good charcoal amount for a Rib smoke and also for a butt smoke? Read up on the cooking topics for these. I use the minion method...

Did you use water in the pan or no? I would go no water and check for doneness at 160 in the breast and 175 in the thigh/leg area. Poultry is cooked at this point. An extra 20 minutes after this might be your problem....Did you let the chicken rest once done? I would also recommend letting...

I did a cook last year of baby backs for 4 hours on Christmas Eve morning and everything went fine. I wouldn't put any water in your pan to keep the temps up high. You can use a windbreak as well if necessary to keep the fuel from burning up too quick with the wind if it's nasty out. You can...

I was watching Americas Test Kitchen and they did beer can chicken on a Weber charcoal grill. They took a skewer and carefully poked holes through the skin a few times all over. That left the fat with somewhere to go and said it helped crisp the skin. Of course, they did not do this on the...

For Easter, I will be making some Roadside legs & thighs (separate, not attached) on the WSM and was wondering if anyone thinks I would have more luck doing it slow at 250-275 until done, or no pan and high heat on the lower rack (or top rack?) and turning and basting until internal temps are...

Tom, check here! http://www.craigslist.org/about/rss http://websearch.about.com/b/2...delivered-to-you.htm Pretty neat stuff...

Harry, if you ever get out near Chicago or Indianapolis I'm there!!!

I mist mine with a little apple juice and stir it with my hands (in plastic gloves, of course) once nice and warmed I serve on a bun and drizzle the tops with some bbq sauce. Turns out good for me.

Thanks Dave. I measured and each is about 4-5 inches long and about 2 inches wide. Thickness probably a bit over 1/2 inch thick (haven't measured yet). I'm guessing probably two hours might be okay? Cook between 225-250 until meat temps are around 140 degrees and pull them off if I'm not...