Recent content by Josh W.

Thanks guys. I was comparing to the fit of the grates on my OTG and WSM, which seem to fit pretty tight, to the SJ and having no experience with the SJ's was just a bit concerned. I'm thinking it's fine though. I can't wait to break this SJ in this weekend!

Just bought a Smokey Joe Silver and the cooking grate seems aweful loose. The lid fits fine so I don't think the bowl is too large. Maybe the grate is a bit small? Anyone else experience this with a new Smokey Joe? Thanks!

Not that the ribs look bad in any way because they look mighty fine, but I'd have to pass on them and hit that peach pie like a starvin animal. Absolutely fantastic looking!

That is some good looking sausage. I talked to a guy selling grilled wurst on the street in Salzburg, Austria about how to prevent the wurst from splitting open like that. He said to boil them first in fairly salty water for several minutes before grilling them. Works like a charm!

That's a great idea for a heat shield/charcoal holder. Even though I've got a WSM I still love to smoke on my OTG when I'm only cooking a small amount of meat. What'd you use to cut that baking sheet? I have been thinking of going to a local machine shop to see if they could cut me something...

Ever get weird burns in your charcoal? I've had the smoker going for an hour now cooking a whole turkey breast (bone in) and two whole chickens for stew. I peeked in on the coals for the heck of it and noticed that one small area has burned right down to the grate (doing minion method). Temps...

I think the important mistake to avoid is that some people keep pilling on more smoke wood because they think the smoker has to have white smoke coming out of it to smoke the meat which is completely untrue. You are going to have some white smoke in the beginning of a session and it will not...

Dreamland BBQ - Ain't Nothing Like'em Nowhere! http://www.dreamlandbbq.com/

Dreamland BBQ Sauce, just like they serve on the ribs at the restaurant(shack) in Tuscaloosa, AL. Can't be beat.... http://www.dreamlandbbq.com/default.aspx?id=177

I really don't think it'd be a problem either. Thanks Kevin.

I had planned on cooking a butt tonight to eat a bit tomorrow and then I was going to freeze the rest of the meat tomorrow. At a later date I'm going to thaw the meat and make a big pot of Brunswick stew. Anyone see anything wrong with freezing the leftover stew? I don't typically re-freeze...

May sound a bit strange but I put a very light dusting of BRITU rib rub on a turkey breast not long ago and it was really good. Gave it a nice sweet and spicy flavor. I had some left over from some ribs I did and thought why the **** not. I mopped the dirty bird a good bit with natural apple...

Can't go wrong with a butt. Use the leftovers for bunswick stew or sandwiches. While you're at it throw a chicken on there for the stew also. Probably about a billion stew recipes on this site. Perfect quick meal on a cold winter night. Stock up the freezer.

Hey Canada Mike - I like your method but I just drink the JD and only use apple juice for the moppin. Seems to treat me kind. : ) I say go ahead and mop, adds flavor. If the temp drops the add a little wood or charcoal.

I'm going to do 3 slabs of baby backs and a turkey breast, all smokin over apple wood. Plan on using something similar to the britu rub, basting a couple of times with natural apple juice, then finishing with some sauce. No foil.