Recent content by Mark Welte

We have been using the Clever Coffee Dripper from Sweet Marias. It makes a good cup of coffee and cleanup is a breeze compared to a French press. My wife does not drink coffee so it is perfect for me.

I use parchment paper. I make it a little bigger than the crust. After the pizza has been on the stone for a minute or two I pull out the parchment paper and let the pizza finish cooking. I don't like a ton of cornmeal or flour on the crust so this works well. I can also get a couple of pizzas...

Interstate Brick. They are in Salt Lake City. I also think there is a General Shale store out in that area but I do know that Interstate carries them. Should be cheaper than most of the big box stores too. I work for Summit Brick and Interstate is a competitor of ours but they should have what...

Glenlivet 12 yr old scotch on the rocks. If it is beer it is either Dos Equis if it is hot out or Tommyknocker Maple Nut Brown. For music while I BBQ it is: Stevie Ray Vaughn, Blues Traveler, Marty Robbins, Gov't Mule, Big Head Todd and the Monsters, and for competitions it is Tool. I...

Sounds good. As the temp rises it means I will be doing more cooking outside and these look like some really good recipes to try. Thanks for the info. Mark

I have the solid wok for the Weber 22 1/2 inch. It is made by Weber and has a really good fit. I am not sure how much it cost as I got it for a brthday gift. It has not been used yet but fajitas sound good for dinner. It is made out of stainless steel and is fairly thick. Wok at Amazon Mark

When we compete in Dillon and Frisco, Colorado we have to add at least an hour onto the cook times. With less dense air there are fewer molecules to transfer the heat. The higher you go the longer it is going to take. Mark

This just goes to show you that us "smoke" people really have good taste in food. All we need now is a good wine to pair with this and we're set. Sounds like a great idea for a party. Mark Carcass Cookers

I live at 5000 feet and when we cooked at Frisco, CO (9000 feet) we had to add about an hour to all of the cook times. Made our chicken turn in rather eventful. Main reason is due to physics. The air is less dense and there are not as many molecules available to transfer energy to the meat. Kind...

I think the stains go well with the branding I usually give myself everytime I cook (note to self, remember vents are hot). Its just not right unless I have some scars to show for it each time.

I have used the Cattleman's smokey for a big catering job and doctored it up the following way. For mild I added a 1/2 cup brown sugar and 1/2 cup of honey to an entire bottle. For spicey I added 2 Tbs of celery seeds, 1/2 cup brown sugar, and enough ground chipotle powder to get a nice kick. I...

Here is a post I made about it a while back: Kamado Charcoal I believe that it is on sale right now for $6.99 a box. I have a pallet on its way to Colorado and hopefully it will be here next week. Mark

I cooked a 17 1/2 lbs brisket about a month ago and it took about 20 hours at 225. I had to push the meat together to get it into the WSM but it was the best brisket I have made to date. I would definitly put some foil on any of the pieces that hang over into the hot air coming up the sides of...

This talk of rubs has created some questions for me. I have modified the BRITU recipe. But I would like the opinions of other people besides family members. I have thought of posting my modifications and getting input from the people on this list. My problem is most of my family and friends...

Randy, I believe that that the charcoal is made up of all off the leftovers when they process coconuts in Malaysia. I think most of it is the hard shell on the outside. From what I have read at the Kamado web site is that they grind up the shells, extrude it into briquettes, and then convert it...