Recent content by Dan Bond

The 18" is a perfect size for a small family and is easy to control the heat with less charcoal. If I seen one of those I would buy it on the spot. I have never seen one.

Kind of sad seeing those webers sitting there under the covers.

Same as Cosco's

I picked these ribs up at a local Chicagoland store nothing special. I can say I did not use the 3-2-1 method and did not foil the ribs. I planned on a 6 hour smoke and turn the ribs splitting the time. Once at 3 hours and another at 4.5 and put the sauce on the last half hour. I used El Gringo...

Oh ya! nothing like a beef bone to chew on.

I have used barbecuewood.com many times and I'm very happy with their prices and lead times if that is important to you. This place has all kinds of wood in many sizes, you can't go wrong.

Thats pretty much what I do, sometimes I hit the chicken with heat at the beginning for a few minutes before all the dripping happens and then move them to the center. What also works good is I use the wire charcoal holders and then put aluminum foil on the bottom and the up the sides of the...

I have found that if you let chicken pieces drip their fat over hot coals it gives the chicken that flavor. Plus the drips on hot coals get the ash to get in the air and rise up onto the chicken. Maybe you should cook the chicken thru using indirct and then move the chicken over the hot coals at...

Chris thanks for getting back on the venders who sell RO. I will try and find some around the Chicago area and give it a try.

Chris could you please post some of the places that they gave you, I'm in the Chicago area and may want to try some. Thanks

I have read a few posts in the past that some people reuse their left over charcoal for the next time they cook. I am one of those people and adding used and new can really stretch my charcoal a long way. I am curious if all the new stuff will burn completly or will there be some left over? It...

What I have noticed is that I need less smoke wood with lump to get a good favor in the meat. I do have to watch the temps more with lump, but the adjustments made happen more quickly. It lites faster then Kingford. It cost more and I think one weber chimney full of kingsford will last a lot...

I have tried lump a few times and have found it be more of a hassle to keep the temps where I want them and for as long as I want them. If you visit other sites like The Big Green Egg site most there only use lump. My good friend Micky T from that site got me into this world of low and slow, and...

Here's a visual for you, the ribs taste and testure is a lot like brisket and maybe I got lucky there was little fat. No more then you would find on spares. The hardest part was removing the membrane. The cost was less then 2 dollars a lb. I was telling my good friend Micky T from the big green...

These ribs were purchased in the store called Food for Less. They have fresh and craovac (sp)The later have 3 slabs per package. I would have gotten those, but I need bigger food saver bags for that!