Recent content by jay k.

Kings Hawaiian sweet rolls are my favorite bun http://www.kingshawaiian.com/products/rolls-24-pack/

I have owned both, and recommend to my friends to stay with the 18.5" . My 22" burns way more fuel than my 18.5" did. I think it is all about how much do you need to cook at once? base your decision on the capacity not cost of unit or cost of fuel.

I get some of my wood chunks from amazon. large selection, order from the comfort of your home, and use chris's link and help support tvwbb

I have recently been injecting all of my pork butts. you should look for any recipe that uses apple juice, and a few other dashes of other items based on preference. Normally I make a batch that is ~2 cups volume for two butts (total weight of ~15#).

Hey Neil the website you linked to was mine, first off thanks for reading my method and using it. I think Dwain hit the nail on the head on the potential root cause for your smoke. He noticed that I was describing cooking baby backs, and that a longer smoke may have provided you with amazing...

I am looking for the definitive way to reheat a pre cooked spiral ham on my WSM. Also would love a reco on a glaze and glazing technique. I am looking for more than the cooking topic on the main page. thanks for anything!

holy crap when i read the thread name i thought yeah right, but congratz you really smoked a pig.

I just bought a 22.5" WSM and the door was really out of round, i called weber and they sent a replacement right away, and its also out of round. what should I do?

thats some might fine meat you got there.

I just ordered the ring and rotisserie kit today

Sam, the knife is a wusthof classic santoku, i got it as a bday present last year, it came with a cutting board, but not the big boos board i have in the pics. It is $100 before the 20% off coupon

Mary, those bottles were all from one day. Super bowl time and my friedns love good eats and craft beers. Geno, Email sent

I really enjoyed the brisket and it was my best one to date. I would not worry about the cost of it $60 plus shipping $24 for an every once in a while thing my friedns were fighting over the fat cap with the bark that I had trimmed off. The fat kind of melted in your mouth, some one described...

Post Smoke http://img691.imageshack.us/img691/322/superbowl4.jpg http://img156.imageshack.us/im.../7713/superbowl5.jpg http://img704.imageshack.us/im.../2229/superbowl6.jpg http://img259.imageshack.us/im...5356/superbowl18.jpg http://img4.imageshack.us/img4/3933/superbowl17.jpg...

Guys check this out. Got my brisket from Snake River Farms smoked @ 190 for an hour continued @ 250 for around 8 hours held in a cooler for 3 hours pre smoke pics http://img534.imageshack.us/im...uperbowlbrisket4.jpg http://img683.imageshack.us/im...uperbowlbrisket5.jpg...