Recent content by Rick Garcia

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: A rear leg is known as a ham, often redundantly called 'fresh ham' to differentiate it from smoked ham. I prefer hams over picnics and do a...

Kevin: Thanx for the Reply! Not a ham as I will be cooking it raw and which is better; a front leg or rear leg? I will be buying it at a local meat market here in the country of Costa Rica. Rick

Thinking of doing a "Pork Leg" on my WSM and need your imput on some Pork Leg basics, i.e., best size/weight(bone-in) for the WSM, marinades(dry and wet), type of smoke wood, cooking temperature, etc. Rick WSM, OTG 22 1/2" withe Smokenator

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike R.: If you could easily shred it, it was done. "Finishing" to me, implies that the butt is left whole and then continued to cook somewhere else...

For my Pizza Fix I am thinking a buying a Bread Machine(BM) to mix the Pasta. I already have a Hamilton Beach Standing Mixer and a Whisk, but for some reason I want to add a BM to by BBQ arsenal for making my life more simpler. I am wanting your recommendations and/or commments on a BM. Rick...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike R.: Looks delicious to me! As for done-ness, screw the temp checking. When you can stick in a fork and twist it with very little if any...

Bill, Chris,Larry, Doug and Rod: Thanx for your advise and I have decided to place an order to the BBQ Guru.

Thinking of ordering some "eyelets" from the BBQ Guru and wondering if they are hard to install and is there any increase of air entering the WSM when they are installed? Also, in order to make this more cost effective due to mailing costs to Costa Rica, what other assessories should I order...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham: I don't know. Weber has never been big on selling parts so that you can mod your cooker. I once tried ordering one of their Summit...

I cooked my pork ribs for 4 hours putting BBQ sauce the last 15 minutes. Cooking Temperature was between 220-240F and the Smokenator worked like a charm. Ribs were tender and tasted of smoke, however, they turned out a little salty to taste. I marinated them in the "GOYA" Criollo marinade for 2...

I now have a slab of Pork Ribs cooking(going on 2 hrs.) using the Smokenator. I started with 24 lit Kingsford Briquettes and have been maintaining a steady temperature of 240F. I add 8 unlit Briquettes every hour and also some hickory woodchips that have been soaked in water. I also have been...

Scott: You stated that this was your 2nd cook on your new WSM. Did you buy your BBQ Guru when you bought your WSM? I recently bought a WSM and have not done a "cook" on it as yet. I am interested in buying the BBQ Guru but I am thinking that I should do a few cooks on it before making what I...

Kevin: Thanx for your reply. In my original message on this subject I forgot to state that I presently live in the country of Costa Rica. Amazon.com shipped my two(2) tables free to my courier service in Florida. However, I paid almost $160.00 for them to ship these items from Florida to Costa...

I ordered two(2) of these tables which arrived last Friday. However, when I connected the two(2) metal table legs to the table-top the plastic housings holding the table legs chipped and broke off a large piece from the plastic leg holder. The spring-action on the table legs appears to put too...

I went on the BASSPRO internet site last week to buy a couple Brinkman pans and discovered that they are no longer available.Any suggestions as to where I can buy these pans? WSM,OTG 22 1/2"