Recent content by James N.

I tried this for the 1st time today. While I have a strong dislike of K-ford briqs, I thought I'd give this stuff a try. Not bad, not bad at all. I opened the bag and found very little dust and few small chips. The chunks were of pretty uniform size. I lit up a chimney, and it caught fire very...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: I often take my Tris to med-well since i don't do mooing meat. </div></BLOCKQUOTE> Bryan, tri-tip cooked to medium well? . Oh the horror, oh...

Thanks for the tip, Bill. I'll be sure to check out the local Wallys. Here's hoping, but as many times as I've looked, I've never seen lump at any local WMs. I'm in the 909 ( insert favorite 909 dirt people joke here ). I don't know why, but the local WMs only seem to carry briqs. If all else...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joseph Flannery: I'd also let it settle in the grinder once you get it to the consistency that you want. If you open the blender/coffee grinder right...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: You probably use less charcoal too...what else do you cook panless? </div></BLOCKQUOTE> I go panless most of the time. I only use the...

I use chipotle in BBQ rubs quite often. While the smokey flavor of the chiles may be lost in the wood smoke, as others have said, to me chipotle adds a flavor that other dried chiles don't have. Of course, that's just my perception. Jim --

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Mengel: I'd be very interested in hearing how a cook went with no water pan and a butt in the WSM. I'd guess you'd need to flip it alot and only...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by M Menendez: Also I feel I am a little bit over whelmed with the smoke by the end of a 12 -18 hr smoke. Thanks Mike </div></BLOCKQUOTE> Hi Mike, I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by shawn244: My parents house had storm damage and lost a Bradford pear tree. Can I use this for smoke wood? I have not seen it mentioned on the board...

Jane, I've been smoking habaneros for the last few years. I usually store them in a freezer bag in the refrigerator, and they keep just fine. I see no reason that they couldn't be frozen as well. Jim

I will be smoking some habaneros. I first tried this last fall with excellent results; sweet, smokey and oh my... HOT . Wonderful stuff! Jim

It's my understanding that ornamental fruit woods work as well as wood from fruit bearing trees. I would think that ornamental cherry would be an excellent smoke wood. Jim --

I've been using natural hardwood lump exclusively for several years. The chunk sizes are not uniform. I experience temp fluctuations, but have never really seen any drastic temp spikes, unless I screw up and leave the door off for too long (it's happened ) Maybe I've just been lucky. As long as...

Albert- Sure, give it a shot! I like to use some lime, as it adds a little more "bite", but that's just me. Experimenting is one of the truly fun things about this hobby. Happy Q'in, Jim

This is very similar to what I have been using lately. I usually add some orange juice/zest, and I don't have any saffron. Wonderful stuff, though. The citrus and chipotle really come through. Jim