Recent content by Randy C

I also have ver 1.04

Surprised the better half with the Santa Maria Style Tri tip. Also made pinto beans and a salsa to go with it. I haven't made the tri tip in a couple years, it is a nice change. The weather here in Northern NV is in the mid 60's today!

I want to get a new cooking grate for my 18.5" wsm. I really want to upgrade stainless steel or something better than the original top cooking grate. I have done a search and have not found anything. Does anybody have a part number to something better than the standard grate that comes with the...

The guy to the far right in picture 4 is crying with joy, because the bbq is so heavenly!

Thanks for all the responses everyone. I know where the Sportsmans Warehouse is in Reno and will check them out.

Good morning everyone. I live in the Reno area and was wondering if anyone knows where I could get some pecan chips locally?

Larry I did a 9 lb brisket last week. I put a foil pan on the top grate and put the brisket fat side up inside the pan for 4 hours. After that I add a little bit of Au Jous liquid to the juices that have rendered out and turn the brisket so the flat is now up. I then baste every hour until the...

I haven't done a brisket for a long time, so today is the day. It's been raining a lot here, but today it is just overcast, a perfect day for bbq. I was looking for a 10 lb packer, found a 9.2 lb which will be fine. Enjoy the holiday everyone and say a prayer for our fallen comrades.

Heaven!!! Complex amount of flavors, with tangy being dominant and then the spices start to tease you. Be careful it can be addicting. It reminds me of the chicken the church served at fund raising events when I was a kid.

Today I smoked a 13 lb turkey. It took 3 hours to smoke. It was brined in AB's Honey Brine for 14 hours and rubbed with Penzeys Bicentennial rub. I forgot to rest the turkey before carving it and lost some of the juices. Overall I was pleased with cherry/apple combination used to smoke it. I was...

Hi Robert, I put the pork butt on the top grate and the ribs on the bottom. My theory is the fats rendered from the butt will help tenderize the baby backs. I use 240 degrees as my target temp measured at the top rack. My baby backs were done in about 5 hours. The pork butt was about 7lbs and...

Today I did a couple racks of baby backs and a pork butt. It's nice to sometimes splurge on ribs from the butcher. I just got done eating the ribs and used Danny G's rib sauce on them. They were very good and the pork butt is half way through its cook right now. Thanks again to everyone for this...

Bruce, they look beautiful. Nice bark and a very pronounced smoke ring. I smoked two butts last week, my vegatarian boss even ate a good portion of the finished product.

I might give that a try, thanks Mike.

I smoked some tri tip exactly per instructions in the cooking forum. Wow, what a beautiful tasty piece of meat. Thanks to all for this fantastic forum!!!