Recent content by Ray Edwards

Bob H wrote "With home brewed root beer" That I would like to know about Could you email me please Bob H zredwards@bellsouth.net

You can probably find some ideas on the internet. I have searched before and found several, some of them were temporary pits built with concrete block. You might also check out the other BBQ sites and see what people have. There are some people that have masonary pits in their house that could...

Cool BBQ Shack. Great idea with the patio stones, esp with the one for the Starter Chimney. Reminds me of my dream BBQ Shack A large covered cement slab, screened in, dual sided fire place in the middle, one end of the of the shack would be for cooking with running water, the other end for...

Meat is on now. I am using a foil wrapped terra cotta planter base in the water pan. I think it was a 14" planter saucer.I put a full ring of lump in with 4 hickory chunks. I then added a full cimney o lit on top. Grate temp is 325. I have some pics, but will have to figure out the best way to...

Thanks. I'll be putting it on the bullet shortly

Hi, I am going to do my first pork butt tomorrow. I picked up a nice 7.58 butt tonight. I am planning on using the rub below, which is from the cooking section of the site here. I have a question about the length of time for refridgeration with the rub on the meat. The instructions with...

How does the water pan hold up with no water on high temp cooks? I am wanting to do a Boston Butt at higher temps. Guess it might not matter, since it can be replaced, and with one with more capacity.

They are cool tents. Be careful and watch out for strong winds though. They will twist and bend the frame of the Ez-ups. I work at a road race course and after a storm comes through, there are many Ez-ups in the trash cans with trashed frames

I will get you our recipe for pork but in a crock pot. It is one that I got from the NC Pork Producers. Might be some responses that it is better to cook it in the WSM or some other smoker, but I respect your question and won't give a lecture on why not to do it in a crock pot It turns out OK...

I'm a big Alton Brown fan and watched that show also. He was curing pork belly's to make bacon. He stated the drying was done to help form the pellicle. Then he cold smoked the pork Belly's. Since un-brined meat would not be as wet, I'm not sure if the drying like he did would help or not...