Recent content by Rob N

your definatly on the right track! Your right different foods affect different meats different ways, also the quantity of wood affects tastes too. I've never really ran trials but I'd do a certain type of wood for two weeks or a month depending on how much you use your WSM and just see what you...

I ussually catch my temp on the way up, seams to keep more charcoal around for longer burns! thats key and my royal oak ussually last about 6-9 hours so your right in range, lower end but still good. Starting off with larger chunks on the very bottom catches alot of the littler chunks, give it a...

Ive tryed this rub and love it but I used less chayenne and or chipotle powder and I think youll be tasten good!

Ive not tried any fresh chickens like the ones you would have, but I would definatly give it a shot! I'd love to have me a fresh killed free range chicken on the smoker...I've heard that these particular chickens have better flavor and more dark meat like you stated but I LOVE dark meat!

I would say it would be to large, you could always axe it or wack it with a hatchet

I've heard good things about the coconut charcoal from Indonesia called Charcos, they come in squares (CRAZY) love to just give them a try, see if it gets a different taste, it'd be wild to try with Seafood or Fish.

Same with Tim, I've never noticed any bitter taste..again probably a myth...when I have a fire pit going I notice bark smolders and smokes longer then bare wood so party on with more smoke I'd say!

amazingribs.com has a TON of recipes for just about anything you could think of..I've tried the Big Bad Beef Rub and the Memphis Dust and loved it!

Im in love with my Weber...not to brag but I'd rather have this smoker then any other brand. The support here and the cooking recipes and photo's people have posted on their cooks always gives me something new to try or something to perfect next time! This site almost ensures you great food, and...

Bravo! Rain , Sleet, Snow the WSM does work!Chicken looks great, love the plated, pulled apart picture!

Cook looked good glad everything came out to your families liking and yours as well!

yea im sure It will this happened to me only with a pork butt, I think I might have pushed the probe in to much to where it was getting a reading closer to the outside of the meat vs getting a reading on the inside of the meat. your re probing probaby is where it should be now Id just go off...

Thanks guys...and Thanks Phil.. Im on a Kingsford kick right now but I think im going to try some more lump, I'll definatly hit up the Wally World up on Rock. I keep my eye on Kingsford tho.. I'll definatly let you know if I run into any more deals around here

yea no kidding! I think we might be the only ones! I just was trying out some more charcoal I usually buy Ozark Oak lump charcoal from downtown at "All Things Bbq" on douglas in the Delano District. Have you Ever seen Royal Oak lump at the Wal-Marts here? I've Looked but no luck.....

I tried a new sauce and I liked it well, Curley's famous hickory bbq sauce