Recent content by Chris Wagg

I have been hearing about how great salmon and trout are this way for years. I tried it and found the cedar to be way too overpowering. I have been using a chunk of maple, and it works great. Put the fish on a piece of foil, cook indirect for maybe 15 minutes. I have converted my wife into a...

This thread brings up a question I have been considering for a while. How does a WSM or other charcoal smoker compare to the electric ones that look like small beer fridges. An electric one should be 100% set it and forget it, but I wonder about whether it would have the same flavour that...

Haha, Canadiantire is where I got the lump that I have. They had tons of it real cheap, so I loaded up.

I'm in Kitchener, Ontario. Someone mentioned that a few stores carry Kingsford briquettes year round, but I have searched long and hard and have yet to find any.

The brand I am stuck with is "Royal Oak". I know that it is low quality, I also find their briquettes to be substandard, but it is what I have been able to find. There literally are no other options available to me. That being said, I also tried Kingsford lump in the summer and had similar...

I get the impression that the purists out there really prefer to use lump charcoal. My personal experience has led to a strong hatred for the stuff. I find that it is far less predictable in terms of heat, as well as length of burn. I also find that pulling the lid off the grill creates...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Really need to build some sort of small windscreen although I saw someone on these boards using a welding blanket which would really fit the bill. </div></BLOCKQUOTE> I...

Oh wow, those look good. The snow just started flying and I have been craving a nice hamburger (go figure), might have to give these a try.

It's got to be my wings. I made them for the in-laws this past weekend, and as usual, they were a hit.

Sorry, but when I saw this recipe (a coworker sent me the link), I serously thought it was a joke. Who would make this? I know that a lot of what gets cooked on a smoker is not healthy but this is just disgusting. The fact that the bacon doesn't crisp up becomes kind of obvious in retrospect...

While I may have been thinking "another idiot worrying about gas vs charcoal", my conclusion is not the same. My conclusion is, this guy has never tried charcoal tasting the food from it, or cooking with it. I have a WSM, a kettle and a gas grill. The gas grill has not had a tank hooked up to...

Also worth noting, they are definitely worth the wait.

Thanks, I cooked it for about 20 hours, cut it down the middle so it was like 2 8 lb butts side by side (bone in, so I couldn't just cut it right in half). Here is a picture of how I did it: pork shoulder It turned out great, and would have fed an army, had I not accidentally dropped a huge...

Ok, I have found that a coffee can doesn't hold enough charcoal. I am thinking a juice can or a very big coffee can might be necessary. The web sites I found all indicated that punching holes in the bottom of the can was not neccessary, any I would agree with that, however I do think that a...

Never underestimate the power of Google. I found something that I think is going to meet my needs perfectly. I took an old coffee can, cut out the top and bottom, put something flammable at the bottom and filled with charcoal. Light this, when the coals are ready, just lift off the coffee...