Recent content by Mike W.

Details about Peoria Packing can be found here... http://www.lthforum.com/bb/viewtopic.php?p=23813 I'm wondering if I should just order them from PP...but not sure how much time I'll have to pick them up. So I might have to go to Sam's.... Mike

Hi! I'm going to be smoking a lot of beef briskets next weekend and I'm wondering where I should go for them. I found Peoria Packing on here and loved that place...but they are more for pork. I saw some blurps about excel corned beef on here as well. Is this still open to public for...

I just stumbled across this blog about 'making bacon'. Turns out the guy uses a WSM and thought others would appreciate this article... http://www.bsbrewing.com/blog/?p=261

Well, a few hours later and you were right, everything turned out great! The skirt did get dried out, but the loin part was good and the ribs were excellent! Once again, thanks for all the great information!

I just did a search...I think I saw 6 hours at 250. Sorry 'bout that!

Hi! I made a minor mistake. I bought four slabs of a whole spare rib. I was in a rush to get them on, so I prepared them like I would BRITU. After I put them on, I checked the web site for whole ribs, and saw that you should trim them before you put them on. Woops. So, will it take...

thanks for the link. I went to the local store and was able to find all the ingredients. I'm going to plan on making it tomorrow so we shall see what happens! Again, thank you for chiming in!

One quick question. You talk about these different "dumps". How do you go about doing this? Do you cook each dump seperatly, and then at the very end, you just dump everything into one pot and eat? Or, do you cook the first dump, throw it in a pot, cook the second, throw it in the pot, cook...

Hi! I posted awhile back, but didn't notice if anybody was interested in a follow up... I smoked three racks of ribs about two weeks ago using the Royal Oak Briquettes. With my experience, everything turned out fine, with the exception of the coals not lasting nearly as long as the...

I have been using kingsford for a long time...but I recently bought a few bags of the royal oak charcoal because they were on sale. I'm going to be doing a few racks of ribs today and will use the royal oak. It's not the lump charcoal, it's the briquettes. I'll be sure to post my experience...

Ughh.....thanks. I was afraid of that. I loved that baby because you could constantly monitor it. Once the temp probe is bad, is there any way of resurrecting it, or do you just have to buy a whole 'nother unit. Thanks for your help.

Hi! I have one of those Weber wireless thermometers. It's been working good for about a year, but now, all of a sudden, the thermometer does not read what it should! I just powered it up, and it instantly read 199 degrees, when it should be like 70 degrees. I let it sit for awhile, then...

Hi! I'm a little embarrassed to ask what beef brisket is! How do you serve it? I'm guessing it's similar to pulled pork and you eat it on a bun. The reason why I ask is that I tried to make a really small beef brisket a few weeks ago and it turned out horrible. It was way overdry and...

I started cooking the butts last night, and man, thismorning, it smelled *SO* good out there!!!! I can not WAIT to take them off, pull them, and sink my teeth into an awesome sandwich! Last time I cooked the butts, I think I used a little too much smoke wood. This time, I used only what mr...

Hi! Well, I made it back from PP, and boy, what a site! :-) I got there at 6, and the parking lot and side streets were already packed. It seemed as if the majority of people were going for the ribs and chicken....but I chose the butts. I got 6 of them, which I'm sure is probably more...