Recent content by Mel

Yes, Dave and Bill, BRUSSELS SPROUTS with BBQ. Actually, I always used to hate the little buggers myself until I came across this recipe in "Champion BBQ Secrets for Real Smoked Foods" by Putman. Trim the ugly little things and then gently toss in 3 Tbs melted butter mixed with 3 Tbs maple...

Well, I'm happy to report that I used my WSM yesterday on a chuck steak, sausages, sweet potatoes, and brussels sprouts. The potatoes and brussels sprouts were in foil pans on the top rack, so I didn't bother with cleaning that rack. The lower rack had the meat on it. As soon as I got the...

More great ideas! And I also found this out by searching a bit on the internet: Fill the water pan with sand and then foil over. Then supposedly I won't have to use water at all, just change the foil. They say the sand helps with regulating the heat. And another thing I found was to foil...

Hawaiian wood? guava How exotic.

THANK YOU ALL. I think I can see the light at the end of the tunnel now. I don't have a weed burner thing, but maybe I could get a soldering torch. I like to save my charcoal too after a smoke, so I always shut right down. Like I said before, my romantic interest uses a gas grill, but I...

OK. Now I'm confused. Maybe I don't understand BBQ language. Guy Wallace, what is a weed burner? What are steel saks? Your way sounds easy, but I just need to know what you're talking about. I'm willing to learn, so please educate me! TravisH, I am not kidding. Like I said, I don't clean...

Oops! I meant CHUNKS. Not junks. 'Course in a way they are.

I just use what junks are left over from my wood pile. I usually only burn oak anyhow. I can't imagine buying wood chunks, but then I am a country hick.

I will try what you all have suggested. Anything beats having to break out the brillo pads and scrub like a maniac, messing up the whole kitchen in the process.

Thanks. I guess I'll try foiling again. Maybe I need larger foil. As for the grates, I only use a charcoal grill. I suppose I could put them on there, though. Scraping them immediately after a cook might help too. My romantic interest uses a gas grill, but I refuse to go near it.

Oops. I wrote the word "h-e-double hockey sticks" and it came up like this in my post above: ****. I'm so bad.

Hi all. I haven't posted in EONS, although I often come on and read. I'm posting today to say that while I LOVE my Weber smoker, the clean up is enough to keep me from using it at times!! Any advice on making things quicker? Like should I just nix the water pan? I've read that other people...

I get my heavy cream from a local farm, and it whips up REALLY thick. Try getting a good "heavy cream." Don't bother with the "whipping cream," it's just a bunch of stabilizer stuff added that good whipped cream never needed anyhow.

Oh, that's coming, Dan! We eat a LOT of "lobstahhhhhh" up here in Maine, and some of my best friends are lobstermen. Come the season, I'll have a real Maine "lobstah bake" out on the WSM. I might even wrap 'em up on a bunch of seaweed like the old-timers used to do! Oh, and these...

That sounds good, Rita, because that would make the pie crust nice and crispy. How long do you suppose? 45 minutes? 60 minutes? I never go by "as long as I would do it in an oven," because it's just never the same. Thanks!