Recent content by Norman Calhoun

Paul Just recently moved from Mass. Go to the Weber website, punch on dealers. There is a place in Gloucester,which the name I can't remember has different kinds of wood also lump if you want. Plus all kinds of neat stuff Norm

Did I read some time ago that you could use the bags made for the Kenmore machine on the Tilia machine?? Norm Finnally in Florida

Tom Whenever I serve BBQ I round it out with a cold beer,and I have yet had anyone aask for wine. Tommorow I'am doing 6 racks of ribs one of my friends drinks wine most of the time but when he comes over he brings beer,but when he comes over I'll ask him what wine he would have and I'll get...

Ed Your gonna love your WSM. If you got a freezer,fill it up, because as of the 18th your gonna have a great way to get rid of what you freeze. As of now I'am trying to empty my freezer for on May 14 I'am moving to Florida,sick of New England weather. I'am moving to St. Petersburg, anywere...

Kevin Just looking at your set-up. Great! Going out to Wal Mart and ask around for one of those work tables.Once I get better with my digital camera I'll post some pictures Norm

Jim That chicken and sausage sure looked good. I noticed on the thighs you put on Blues Hog Rub.How long did you let it sit on the chicken? Make sure you try Bill's sauce. It has to be the best I've ever had Norm

Joel Before I start a smoke I spray the cooking grates with a cooking spray,ie:Pam,or the stuff I get at BJ's. After I'am through I wipe the grates off with a Scotch-Brite pad which will take off any caked on stuff.Doing this for years and it works for me Norm

Jacko, Thanks for the tip. But check out Allied Kenco.com for they have some pre-cut bags a lot cheaper they are not Tilia but work just as good.Plus they have other stuff that we can't live without Norm

Russ For split breasts I put my favorite rub on,let them sit in the fridge for at least 2 hours. I like to keep the temperature between 225-250 for 3-31/2 hours and they come out nice and moist. Norm

Jerod Nice of you too stop by. Beleive me you will learn a lot through this site. As for Qing up here in New England,nothing to it.I've been using the WSM for about two ,three months now.Compared to oter units I've used,just like night and day. Matter of fact you can purchase one through...

Thanks again for pointing me in the right direction. Was planning to do chicken breats Saturday.Now I'll have turds for starters.

Ok guys, please tell me what you are talking about when you refer to a turd. The turd I'am familiar with you wouldn't cook but flush. Norm

Been running my spices through a coffee mill for years. Also,take your spices, mix them just before putting them on your object you are smoking and the flavor is more pronounced. Norm

Kevin Just reading your posting.When I cook ribs I've always been careful that the racks don't touch. What your saying is I can kind of overlap them and it won't effect the cooking? If so look out my Weber just got bigger and it didn't change size That is why I love this site I learn...

Bob You now that is not a bad idea. I check this site at least two times a day,always trying to pick up more information on using the WSM. Right now, I'am still learning new things everyday. The idea of videos,in my opinion would help new members and maybe some of the older members. I say...