Recent content by Eduardo

Yeah... I feel like I will really love this game. I do cook a lot since a long time ago (cooking inside as to say, electric ovens, induction etc) and I love cooking (from modern to classical recipes). In Spain we have too a huge tradition for cooking, and we enjoy the so called "mediterranean...

Nice lamb. Here in Spain we have two schools of thought about it: a) Simple enough (but a true art), bone in leg of lamb ("lechal", max. 3 weeks old), salt and water. Nothing else. Coals. (Its usually named "lechazo" or "lechon" asado). b) Rub it with olive oil, garlic, thymme (better than...

I am indeed. Anyone knows about software (or mobile apps) that can make this thing easier? (I have installed the app Pit Pal BBQ and it works nice but not exactly as I would love) Suggestions? Thx

Thanks for your opinion. In my previous attempt (chicken), I filled the water pan all the way up (like 3 gallons) and my problem was that I wasnt able to reach a high temp (I topped on 225F), so I decided to use less and hotter water. It was a bit of a mess to fill it once and again, but nothing...

Hello, yesterday I attempted my second smoke (first one was a brined chicken, good results) with just a rack of baby back pork ribs. The ides was to try the 3-2-1 method, adapted to the size of the baby backs, so was more like a 2-2-1... I want to get the feeling of this new WSM 18.5" smoker...

What timothy says makes perfect sense... I´ll go that way. Thx

So you wait for 90 minutes before putting the food? Seems like quite a lot time of burning/wasting charcoal without food.... On the other hand, in normal inside cooking (electric oven) one normally preheat the oven until the temperatures is steady before putting the food... More opinions?

Hello, I read here and there diferent ways of starting the fire, but I don´t understand which is the correct moment to insert the food in the cooker. a) After you place the lit charcoal on the unlit, put some wood chunks, put water pan and fill it (if using water), assemble the central part of...

Hello everyone from Spain. In our country we have a long tradition of cooking with fire (asados) however, the term "barbacoa" is mainly used for "grilling"... I am learning a lot reading this forum, and I have a new WSM 18.5". Thanks in advanced for your help.

Wow, here in Spain you cant find it for less than 400 EUROS (like 600 USD)... and amazon don´t ship it here....

Hello, I wonder what exactly makes a meat cut (wether it be pork, beef, lamb or whatever) a good candidate for low&slow cooking (roughness, bones, etc etc) Thanks.

Thanks a lot for your help Dave. I think is gona be quite hard for me to find "paletilla" in Spain for barbecuing, because I have always seen it already cured as in our famous hams. The most typical pork meats I can find raw for barbecuing are what you would call tenderloin (solomillo in...

Thanks a lot, thats exactly what I was looking for. PS: Dave, thanks for your offering... I am still lookinf for the spanish word for pork "butt".

Hello, I am having problems to identify some of the cut´s names you employ to apply to my recipes in Spain. Can you link me a picture of drawaing of the diferent names the cuts of pork and cow receive in USA so I can make my mind on it? Thanks in advanced.

A steel one. Doing paella in a wok is posible but not adviceable because the rice need to be no deeper than a couple of inches. What we do in Spain to get a marvellous paella is to drop some orange wood to smoke it.... try it if you haven´t yet.