Recent content by Ron Grey

Thanks for the two sources. I'll give them a try.

Hi everyone, I'm working on a project which includes researching how a competitive BBQ team from Canada can qualify to competitions such as The Jack Daniel's, Memphis in May, the American Royal Open etc. From what I can gather by googling information online, I've gathered that one can win the...

I work in Vancouver's film industry as a First Aid/Craft Service member. First aid is explanatory, while craft service is the all day food guys. It's how I honed my BBQ'ing skills. I'll be working on Speilberg's sci-fi show Falling Skies which apparently no one really knows about in North...

I've got my 15lb turkey sitting in the Apple Brine right now. Procrastinated and forgot about the 8-12 hour air drying in the fridge. Instead I'm going to use my wife's hair dryer on the cool setting to help speed the drying out

If you don't have a vacuum food sealer, you can always use zip loc bags. Just squeeze out the air best you can. When I cook I've often done an extra couple of butts or an extra brisket just to freeze. If you've got a full packer, it is best to protect the flat by cooking it whole with the point...

Thanks George that clarifies things for me. I was just looking at some recipes and perhaps I would use it a bit more than I thought. A prime rib on a rotis would be pretty sweet.

This is one of those accessories that I've always been on the fence with. For the price I thought why not, but at the same time I was wanting to do Brazilian style BBQ where the rump steaks are set on a roti and then thin slices are taken off as the outside cooks. Almost like I Gyro I suppose...

Hi all, I've been offered to buy a rotisserie brand new for $65 but it's made for a Spirit and Genesis. Has anyone done a mod to be able to use this on either a 22 or 18" Kettle before? I was thinking I could get a friend to make me a ring to use if needed but since I've never seen a rotisserie...

After I purchased a used WSM off CL I washed and cleaned the lid and center piece. I also high heat painted all the previous rusted areas. Most of the build up was pretty much gone after the clean. I was cooking up a brisket on another WSM and did a burn thru with all the fat cap trimmings...

This may be an old thread but I did a search to see if anyone had tried this because I'm actually having a difficult time finding a clay saucer larger than 10". However, locally they're blowing out a bag of ceramic briquettes for $6 plus change. I think I'm going to pick some up today to try out.

I'm relatively new to using a WSM. Only 3 cooks so far and being so new I just watched YouTube videos lol I saw a vid that showed how to just foil the bottom of the bowl and then keep the inside bowl unfoiled. Keeps the bottom clean and I do what Chris does. I let it set overnight then scrape...

Allan LOL just like this evening I had my folks over for dinner. I've cooked 3 briskets every other day on my WSM in the last week. What I started yesterday was a complete trial run for the competition I'm in on Sunday. Despite it being one of the best briskets I've ever done, my mom kept asking...

Tony I'll have to keep an eye out for the results of your cook. I'm going to be in and around the same numbers the next round sometime in the Spring. Dave ya I was thinking the magic of pulling the pork live may be good. For the non bbq'ing folks, I don't even think they realize what a cooked...

Pat thanks I never even thought about that! Btw, another question. With this much meat, would it be best to pull it all at once or keep some foiled in cambros and pull them as needed? Not too worried about not having enough time pulling in a crunch as I'll have lots of help.

Thanks Micheal that more or less confirms what I was thinking. So around 10 butts which depending on the size of each, I'm thinking 8-10lbs a piece is what my supplier has. The most crazy part of this is that this is actually a dry run for a much bigger event at my daughter's school. They do a...