Recent content by D Reinknecht

I had an unfortunate accident when the lid on my Weber One-Touch Gold 26.75 flew out the back of my truck when bringing the grill back from a Charity BBQ Fundraiser I was hosting. The good news is we raised a few grand for great local charities, but at the cost of my lid - which we found after...

Well, smack me in the face with the obvious (what should have been obvious anyway) :confused:. I am trecking out to the shed now to do just that. This old dog just learned a new trick. Thank you!

I have been using my two weber bullet smokers for over a decade. I just pulled one out (just finished smoling 40 lbs of pork butt in the snow and 20 degree weather...still cooked like a champ) of the storage shed I built for them and found that they BOTH had mold growing all over the grates and...

Thanks for the input....looks like I am out of luck. Just hate to waste.

I just smoked 50 lbs for a charity event I cook for and I paid 1.75/lb fresh from the local butcher.

I recently had a whole pig butchered and accidently ended up with 22 lbs of thin sliced (looks like bacon), uncured, unseasoned pork belly. On its own it does not taste very appetizing. I tried smoking the individual pieces as is..but to no avail. Does anyone have any suggestions for what to do...

I heat the grates up the next day in my gas weber grill and brush them down. I clean the water pan to get rid of the grease. The rest....I leave for flavor. David

1.6 is correct as others posted. What are you making? Just curious what has a base recipe for 100 lbs. Enjoy David

I have had success with putting in the cold and/or frozen pulled pork (taken from the cryovac) and putting some Q sauce on it. Then I put it in the crock pot on low and my guests are ready to eat in about 2 hrs and it keeps all day

I agree with everyone else. Rolls is the way to go. I had bad luck with the 'cheaper' generic brands though so stick with Foodsaver. You can find them in BJ wholesale clubs and Kohl's often has them on sale.

Mike, Excellent article! Sums up the spirit of a man in love with his smoker!

As others said. around 7 racks should be plenty. Each year I host a BBQ with 60 + folks and do 15-16 racks, bushel clams, 20+ lbs chicken, smoked kielbasi, wings, etc and 15 racks (mixed baby and pork) is sufficient for that crowd. 35 Ladies should be fine with 7 racks. (7 fit on the WSM) Good Luck!

Larry, Looks great..never thought of doing a meatloaf on the smoker. Abuot how long a cook is it to get to 160? Have a great weekend WSM Genesis Silver C Smokey Joe

It's all about what you like. The BB are nice and easy, but the spares do give you a meater rib. I couldn't decide myself...so today it's three racks of each...a little prep for the big game tomorrow. Let us know how you like the spares Mark. Enjoy David

Thanks to everyone for all the advice/suggestions. Sounds like if I started with just the Brinkman then graduated to a weber I'd be ok...but having started with the weber, it doesn't sound like I'll ever be happy with the Brinkman..... Happy Holidays to All David