Recent content by James Davis

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by A.D.Letson: How do you store your knives Kevin? </div></BLOCKQUOTE> I'm thinking of something like this

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan D: Wow, a Craftsman chainsaw...that's like buying a Brinkman smoker...*gd&r* Actually, I have a Brinkman and I bought it at Sears for $20 on...

Dennis, You're not alone on this. I also have noticed (with ribs only) that I can taste a difference when the minion method is used. The coals are lit with a chimney starter and nothing else so this is really just the charcoal. Since ribs rarely need more than 6 hours you don't really need...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips: That will dull and chip a knife quicker than anything. My heart goes out to you. </div></BLOCKQUOTE> What you need to do is just get one...

Konrad: Thank you for the info. Looks like I need to start saving up as my 1st smoker will have to be the 22.5"!

Looking at the picture I'd say this happened after it was in the box. Reasons: 1. The box that holds the legs, etc, is also crunched. 2. The outer box is indented right about where the kettle it dented in.

A 22" WSM would be great. the current one is too small for ribs.

Lee: Glad to hear about your success. Tri Tip is my older son's favorite cut and I have also become a fan. We are a family of four and will go ahead & smoke two of those, eat one and use the other throughout the week. Leftovers are great for : Sandwiches (of course) Fajitas steak quesodillas...

Wow, this thread can go anywhere. If the sauce makes the meat taste even better than it is a good sauce. If all you taste is the sauce and then the meat, then the sauce is bad.

My 2 cents. I get the ribs at my local Costco here in Fountain Valley (SoCal) and I always had the membrane on them. Around 8 months ago the butchers must have started to take them off themselves because I haven't seen one on since. I know what you mean though, it can be difficult to tell...

Here's how I made it my own Cider vinegar down to 1/8 a cup Brown sugar up to 1/3 a cup + 2 tsp. 1.5 tsp of garlic powder. (If foiling my ribs I'll add 1/4 a cup of the drippings.) This is by far my new favorite for ribs. Thanks Steve!

Both Vents totally open, but I just did one cook , minion method with lump. Maybe that will change but so far so good. </div></BLOCKQUOTE> To maintain 250 here is what works for me. Load up with charcoal and add 15 hot briquetts on top +2 chunks of your choice of wood in the side holes. I open...

The only thing I have used for smoking is the smokenator so I have nothing to compare it to but.... I have pushed this thing to it's limits & I can tell you it is for real. I have smoked a whole Chicken in the bottom grate next to the fire cavity, a Brisket on the main grill, and ANOTHER...

Paul: I'm pretty low tech so I just put a Taylor thermometer through one of the openings in the top vent. Works very well & you can move it around so you never need to worry about contact with the meat. Besides, Thermometers won't last nearly as long as that kettle so when your thermometer...