Recent content by EricDS

I use water in the pan. I keep a foil pan on a the lower shelf to catch most of the drippings. The water gets dumped into a HD garbage bag with the foil pan. I tie the bag off tight and throw it in the garbage can.

- - - Updated - - - Countryside meats in Rockford has them. Its actually right by Cherry Valley. :)

Having been born and raised in the midwest, I never even heard of tri tip until a year or two ago. Finally found a good butcher shop in town and they almost always have a few tri tips in the case. So I couldnt resist trying one. So far I grilled one and smoked one. Liked the smoked one...

I don't clean out the ashes every time. Maybe after 2-3 average length cooks.

My office has their chili cook off coming up and I want to do one with burnt ends. The problem is the cook off is on a Friday. I can BBQ the burnt ends three ways... 1) Cook them the weekend before and freeze them until I make the chili on Thursday night. 2) Cook them the weekend before and...

My first attempt at brisket wasen't great. Pretty sure I bought a point that was meant for making corned beef and thats what the finished product tasted like. 2nd attempt was yesterday. Picked up a flat at Walmart for almost $8.00 per pound. That 4.5 pound flat was $35! Unfortunately...

This is what I do for thighs. No water pan and let the WSM cruise at 300 degrees.

I've done thighs twice on the WSM so far. Basic brine, rub, and some apple wood. Came out amazing each time. I laid them out flat on the grate and I'm wondering if they could be even better if i rolled the up and pierced em with tootpicks so they stay tight. Im thinking it would allow the...

I use a big black garbage bag. Put the water pan completely in the bag then dump everything (water and grease). Then i tie it up and put in the garbage can with everything else. No mess

As a native Chicagoan, i can say that looks pretty good!

What does everyone do to sauce their ribs when they're rolled up and skewered? Towards the end of the cook, do you uncoil them and sauce them and roll them back up? Or do you sauce them while rolled? Unrolling them seems like a lot of work, plus I would think they may fall apart. But saucing...

Ive done 2 cooks on my new 18.5". I had zero problems keeping it under 240 degrees. Definately has not run hot like alot of folks said they do

Im a transplant but by wife and her parents went to boylan. :) Small world.

Hi everyone! My name is Eric and I'm addicted to BBQ and grilling! I grew up in a house that only used charcoal and a Weber kettle. Every backyard event we did growing up involved grilling over hot coals. As I grew older the old man would often call me when he was on his way home from work...