Recent content by David R

There's nothing like actually trying something. ;-) What I learned is that in chicago on the first day of winter, a full ring of lump lasts only 4 hours. The pan goes dry in about 3 hours. I use lump. There's less ash, and in the winter around here the SM won't get above 225 otherwise.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul R: How about smoking on sunday and finish in the oven sunday night. Paul </div></BLOCKQUOTE> Keep it warm until dinner or reheat later?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin: David,put them on just before bed time Sunday night. Once you get the temps steady,go to bed. The WSM will hold temps for many hours. Get...

I've got two pork butts to do and I want them to finish by Monday at 6pm. They're both ~ 10 lbs. I'd rather not be up all night. Are either of these possible? Smoke em for 10 hours Sunday, then put them in the fridge overnight and finish them on Monday? Start them in the oven Sunday night...

A couple of thoughts. Call a local firewood guy. They either have what you want or know where you can get it. If you are getting oversmoked you may want to back off on the wood a little. You also might want to try some oak. Oak doesn't seem to be as strong as hickory.

It's Nature-Glow. Here's the Naked Whiz page: http://www.nakedwhiz.com/lumpdatabase/lumpbag43.htm Naked whiz says it's the food service packaging of Royal Oak.

@Robert - You could check to see if Wannemaker is holding any, but the last time I was in there, they only had BGE.

I live in La Grange, so Wilmette is even more of a hike than downtown. @Dave Hutson It's the price of living in the big city. If anyone knows of a cheaper source, I'd be glad to hear about it.

I prefer the charbroil rib-rack. Like this: http://www.lowes.com/lowes/lkn?action=productDetail&pro...1-4384786&lpage=none It's not as wide so you can curl the edges of the ribs away from the side of the WSM.

I got some oak, but they have a wide variety. It was $1.50 a log. I don't mind cutting the logs. I saw them in 4" lengths, then chop them into appropriate sized chunks with a hatchet. It's not very time consuming if you do it that way. What are you paying at Backyard BBQ?

I had the day off Friday and made the trek in to Berger Brothers and Chicago Firewood. I live in the suburbs, so this is out of the way, but it wasn't that difficult. Berger Brothers is just off of I-90/94. Take the division exit and go east three blocks. It's on the southwest corner of...

I just got some apricot limbs from my brother-in-law. Still sappy, so it needs some drying. But I'm really looking forward to trying something different.

I've been away from TVWB for a bit. I have in mind to do a couple of briskets over the Christmas holidays. I've only ever done brisket using the detailed instructions in the cooking topics section. But coming back here today, I think maybe the rub is different from what I remember. I'm...

This is a tasty recipe and very easy. Cut up some lamb (we buy a whole leg) into 1" cubes and place in a plastic or glass container. Coat liberally with lemon juice. Sprinkle on greek seasoning (1 part salt, 1 part ground pepper, 1 part _ground_ oregano). Let sit in the fridge to marinate...

Do you have white oak trees in your area? If so, call a firewood supplier. Tell them that you want a small quantity for BBQ and ask if they'll sell you a few pieces. I paid $2 a log, as I recall, for some good size logs. Then split them in the back yard. The other thing you can do is call...