Recent content by Rob D.

I would like to see no electric/battery temperature control systems used...that would level the competition!

we'll be making and smoking up about 30 pounds of Easter kielbasa. Always turns into a big Holy Saturday party! Rob

When I roll ribs for space I stand them on the edge, like a cylinder with the length vertical. I can fit 4 racks like that decently on one grate. I'm with Phil though. If you put 2 racks on each level, there will be plenty of room to put the end pieces (Cut a few bones' worth of the skinny end...

Thanks for the responses. Rex, I don't understand why what i described would be called brining and not curing. I'm not planning to add any liquid. The only thing I'm planning on brining today is a bunch of chicken parts. I'll cut the belly into pieces so I can experiment with the...

So I'm gonna do my first bacon cure tomorrow, got a couple questions. I'm using just salt and sugar for the cure. My plan is to use a ratio of 2:1 by weight of salt and sugar, does that sound about right? Also, I figure to cure it for a week in a ziploc bag. Would it take less time to cure...

i've been going to the spicemill for years, never had a problem. i go thru the staples (onion, garlic, paprika, pepper) pretty fast, so i don't usually have a fresh problem. a new bottle of anything there is quite fragrant, and if i'm looking for something they stock but isn't on the shelf...

i had no idea there was a Penzey's in West hartford! i drive thru west hartford center all the time and i never even noticed...i usually go to the spice mill in manchester for spices and bogner's for meat (sometimes the restaurant depot) Rob

those windsreens are all really nice. i just use the wind screen that came with my wsm. unfold the box all the way and duct tape the flaps so they're not all floppy-like. wrap it around the cooker as tight as necessary. not too worried about it catching fire. if i'm worried about it...

Adamclyde, the best success I've had is to just keep askin' around, or be in the right place at the right time. Friends or neighbors with wooded land could be the best... I am blessed with living across the street from a guy who works at a high-end lumber wholesaler. He keeps me well...

Brining a 9 lb. turkey breast today with keri c.'s apple honey brine. Got to get it out of the freezer so I can get pork butts in there (splitting a 60 lb. case with someone @ $1.19/lb.). Gonna try the orange pellet sample I have. The orange should work decent, no? Rob

I've never tried that either, however, last weekend I did some spares that I used a maple syrup/stock bbq sauce based finishing sauce (glaze almost since it was pretty thick). I also added some habenero powder to it to try to get a sweet/hot thing going. I didn't have any burning problem with...

Looks good Brian. Nice little side table too, may have to get my dad to build me somethin' like that. The mustard slather works really well for rub adhesion. Just did some spares last weekend with the mustard slather and had probably less than a tablespoon of excess for three racks worth...

Steve, you can go to Bogner's also. they have a store now on rte 30 where that industrial park is on the hill....their main store is in manchester on hartford road just down the street from mcc.... Rob

Steve, I go to D&D market at 276 Franklin ave. If you look in th Courant's food section (on thursday) they have an ad on the bottom right on one of the pages. When they put the butts on sale ($1.19/#), I grab a whole bunch and throw 'em in the freezer. Ya might want to call them first to...