Recent content by Nicky Parrish

I too use the "tin can" Minion Method. I place my wood chunks in roughly the 2, 4, 6, 8, 10, 12 o'clock positions around the can as I'm packing the ring. I place the wood chunks closer the can so that I'll get "smoke" during the first hours as the coals burn outward. Meat goes on when I get to...

My first brisket was just salt and pepper. Had found a choice flat and it came out pretty good. Through the years I've tried all kind of rubs, some bought some home made. Tried different grades of meat. Lately I cook whole a briskest with just salt and pepper. I buy what's available at the...

Wal-mart in Galliano But sad news, stopped by today and had one left. Was a little rough around the edges. Few minor dents, door almost straight no curve. Can tell it's been sitting in garden section probably since last year.

Not really Was at our local Wally World yesterday. They are starting to put out the BBQ and Grilling stuff and as usual I'll always make a walk thru to see if there's anything new. Had seen the 14" WSM last summer for 199.00. Well, stashed away outside in the garden section were 4 14" WSMs...