Recent content by E Sassak

In case anyone was wondering. It’s in pretty good shape except for the burners.

Anyone in SE Michigan looking for a project grill. The grill is in very good condition but the original burner has given up the ghost. Heavy cast iron grates. Free to anyone interested in picking it up. Let me know if you want to see photos.

I started smoking in my kettle using a method described in Weber's Charcoal Grilling. It involves placing two zones of charcoal below the hinged grates with a aluminum pan between the coals. This is a good way to make you want a WSM. It works great but requires a lot of tending to. One thing...

Why can't you foil the pan? I am a new 22.5 owner and tonight when I cleaned out the pan I told my wife, "that's it next time I foil the pan!" I was just planning on seaming some foil together and pressing it into the bowl. Yes you do clean more than most of us!

I am glad to hear all went well. Left overs are GOOD!

I soak my chips when smoking something on the OTG, but always dry chunks in the WSM.

Hopefully things turned out well in Toronto.

The rain died down and the wind picked up. Spent the day chasing temp. At 172 I decide to cut my fuel loses and finish the butts up in the oven at 250. Dinner was about an hour later than I had planned, but the pork turned out great. My college buddies got to eat their fill, and my wife made one...

So far getting the WSM to hold a constant temp has been a bear. Just got to stick with it....

I threw two butts on the WSM early this morning. It's raining, windy and on the cool side. The rain and cool did not bother me as much as the forecast of sustained winds over 20 with 45mph gusts. A typical Michigan fall day. Last night I did a lot of reading on TVWBB about smoking in less than...

You should be okay with the jalapeño and spice level IF you make sure to remove both the seeds and the white/light green membrane in the pepper that holds the seeds in place. That is where the heat is. Be careful with other peppers as they can have heat that is not so tamable. I have been...

I just did something like that, see the My First Chuckie thread. It turned out great for me. The onions will add to the moisture in the foil too.

They turned out great! I rubbed them with: 2 T fresh ground black pepper 1 T garlic powder 1 T oregano 1 tsp marjoram 1 tsp celery seed 1 tsp ground coriander 1/2 tsp nutmeg 1/2 tsp cayenne For an over night stay in the fridge. The next day I rubbed them with 3T of Kosher salt. As of...

So my younger brother flew in last night from a year long assignment in Mexico. My wife and I are throwing him a welcome home party and what says America more tha BBQ? He's not big on pork, so barbecue beef it is. Kroger had a two for one sale so I picked up 9.5# of chuck@ $2.50/#. I am working...

There's no account for taste or sense. I've got to say the divorce angle is the only way to make sense of it.