Recent content by Kevin J

I actually do agree with Shawn, but like RobM, I just feel like this particular fan/blower assembly, even with the sheet metal work and low volume production is just plain overpriced. That said, I placed my order last night since the overall package is worth it to me.

So I need a Pit Viper 10cfm fan, but for the life of me, can't figure out why they are so much money! I mean, $68 for the fan + another $15 for the mount? I'm at $100 after shipping just for a packaged up silly fan and mount. Kind of burns me, if you can't tell. I'll pay for the electronics...

She cooks MUCH better now. Kind of dumb, but right after making the change, with constant wind gusts to 25 and the first time using lump, I cooked a terrific couple of 12 hour butts. My wife said they were the best yet! Now, I just need to test different types of lump to see what works best...

I never posted back with my updates! I called Weber and they wanted $50-70 depending on whether I needed the bottom or middle section replaced. I worked both sections over more and still couldn't get a good seal. So, I decided that if this thing needed to be tightend up, tight it would get...

I certainly appreciate everybody's help. I've worked and worked on bending the sections to match, but they never seem to get close enough. I think what I will do is spend a few more hours on it this weekend, and will give weber a call as well. Who knows what they might say. Barring the above...

Well, I cooked again this weekend and despite a wholly obnoxious WSM, managed to turn out some decent brisket (don't ask about the short ribs). However, it is time to put these cooker problems to bed, and I need some advice. Awhile back, I picked up a used WSM in what I thought was pretty good...

Wow, you know the area. I have to assume you talking about the Grange Co-Op and yeah, I'm right in town. You'll have to give me a call if you come to town. Maybe I can cook something up or there are a couple of BBQ places in Grants Pass I've been wanting to try out. Well, there are a couple...

Good deal. Smoke will be rising come Friday afternoon Thanks again, Kevin

You guys are very helpful and I certainly appreciate it. I was planning on a rub, so I will go the paste rub route to keep things as juicy as possible. Just to make sure I follow: 1) Brine with standard brine for 8 hours 2) Rinse the bird well and dry it 3) Apply oil heavy paste rub to bird...

He was planning on using the standard turkey brine from the cooking section of the this site. How would we go about making a paste rub? Kevin

I didn't find too much in my search, so thought I would ask just to be safe. I'm smoking a couple of wild turkeys for my brother, both are probably around 8lbs and have been skinned (he decided plucking was too much of a hassle). I'm going to smoke them for him on Friday and need some input...

Anybody else down here around the Medford area? Sure would like to hook up with someone else BBQ'ing. Kevin

Very good, I hope it helps out. Maybe you can make friends with someone in Rancho Mirage who would be willing to freeze and ship you briskets when they do their buys. Shipping shouldn't be all that expensive, especially considering how much brisket costs you now per pound. If you paid what 2...

One other thing. I've found a couple of local meat wholesalers that will sell to the public on a cash basis. You might be able to find a local kosher processor you can go direct to. The local wholesaler here decided to consider me a "caterer".

Hey Mords, I was thinking about you and decided to look around the web a bit for delivered Kosher meats. Some options but not any less then you are paying now. However, I found a couple of Temples, Shuls, (not sure of the terminology) that do either a co-op thing or group buys. Maybe you can...