Recent content by Rob J

He seems like a guy who never sought the attention he is getting and just wants to own and run a BBQ restaurant. If ever I make it to Austin, his restaurant will be the first place I go. He seems like a really good dude and his BBQ restaurant looks like it serves the most incredible food...

I have: Tongs Spatula Some metal skewers (they're nice because I can do kabobs without having to soak them) A thermometer A chimney starter A grill basket The Weber wire grill brush When I get a smoker I think bear claws will work well.

Wrap in a few layers of foil, then wrap in a towel, then lock in a cooler.

It is a bit pricey, but so are a bunch of Weber accessories. I dunno, I have a OTG and I figure for the cost of that plus the side table, I'm still $100 below the Performer series with the real side table. Unless you've got another side table (that's weather proof), I've not seen anything that...

Or worse, the bottom of the cooking chamber and then going rancid.

I saw on Aaron Franklin's YouTube series where he also does the same thing with butcher paper. Is this a better method than using aluminum foil? It seems to work well for him, but I wonder why many recommend this? The thing I can think of would be that it still protects it from heat and...

If I had the time and space, I would love to do an all hardwood smoke like real pitmasters do. But the heat isn't predictable enough and frankly, I've no desire to watch over something for 18 hours.

That's a good idea, thanks. I also planned on putting a water pan under it to help regulate the heat, too. May do a test run with a pork butt, since they're more forgiving.

In the grand scheme of ideas I've had, I can't tell if this is a good one or a shockingly dumb one. I haven't the space for a WSM at the moment, but I'd like to smoke a brisket. Would using the snake method in a Weber Kettle OTG work as a suitable way of smoking something for long periods of...

I season mine on the grill. It wastes charcoal, but it saves my kitchen from getting smoky and hot.

As I've been told, moisture is important. In addition to throwing it on cold (from the ice box to the smoke box, as it were), make sure there's enough moisture in the smoker. As it has been explained to me, it's not the smoke that actually causes it, it's a chemical reaction from the burning...

No way would I ever use a Brinkmann. The only smoker besides a WSM I'd consider buying is one of those Masterbuilt cabinet-style smokers.

Kroger, usually. They just seem to have the best prices. I don't buy St. Louis', though, I prefer to buy whole spares and then trim them up to St. Louis myself. You usually get more for your money, and the tips make for tasty appetizers.

A 26" model is appealing, but the value isn't there for me. I understand some need the extra space, but when you're talking twice the price for something on a base designed for a smaller kettle, that's confounding for a company so known for their quality like Weber.

Another vote for Trader Joe's charcoal. For $7 a bag, you can't beat it.