Recent content by ScottKeen

Where can we get the Weber Q1000/Q1200 Rotisserie in the United States, that we see in videos for Weber Australia? Does anyone know the Weber part # or UPC for the USA model, if it exists? https://www.youtube.com/watch?v=2Glr9g9Xf74 Here it is for sale in UK...

Are the St. Louis rib tips trimmings also known as "riblets"? Maybe I can ask the Costco butcher if they have such things. I'm thinking now to cut the ribs into thirds BEFORE cooking them rather than after. That way I can wash off any splinters or dust before I cook them.

Our church is having a BBQ competition in a week, and after getting cheated last year by competitors who bribed the tasters ("give us your votes, and get free potato salad and jalapeno bread with our BBQ sample") I've decided to try again and maybe use my own style of getting an edge. I'm going...

Thanks, it was delicious, but could be better! That's the "bug", I think, with smoking isn't it? Tweaking, adjusting, experimenting. I'm not sure where the rich red color came from, but I think it had something to do with the soy sauce and sugar in the basting mixture.

Lowes didn't have it. Home Depot didn't have it. The Answer, and where I order 99% of what I need in Hawaii...Three words.... 1. AMAZON 2. DOT 3. COM Thank Holy God for Amazon.com and their free shipping, even free shipping to Hawaii. I have Amazon Prime (not quite 2-days, more like 5-days)...

Thanks for the welcome. It actually looks better than it tasted, I mean, it tasted fine, but it could have tasted a lot better if I used the right basting concoction. I once did a hoisin sauce with honey and vinegar basting sauce before, and it was incredible. But, that's not a true "peking...

OK, just ran out and took this picture of the WSM in my backyard. It's a little voggy today, but that's the Pacific Ocean in the background and in about 5 hours there will be a really pretty sunset over there, and a beer in my hand.

What is "snow" ? :-) Well, at least you don't have vog (volcanic smog).

It was pegged at 275 pretty much the entire 3 hours. Thanks for the link on the smoking rack -- yes! that looks really, really useful for this. EDIT: That's for the 22-inch WSM. The one for the 18-inch WSM is Weber # 7472

Hand-made peking duck pancakes. I made them myself. Peking Duck Pancakes: Put about 2 cups of flour in a bowl. Heat up some water to almost boiling, stir into flour a little at a time until you get a dough texture you can shape (I know, it's hot on your fingers). Pinch off 2 ping-pong ball...

I'm new here, new to smoking. I'm looking to use the WSM to make a Peking Duck, any recipes, hints, tips would be appreciated! Here's my first attempt. I figured it would be best to suspend the duck so that the fat drips away. I lined the water pan with foil to catch the dripping fat. I ran a...

Aloha all you smokin' cooks, from Kailua Kona on the Big Island of Hawaii! After years of miserable "barbecuing" on a propane gas grill, I'm super stoked to be smoking meats on my 18" WSM. My first attempt was St. Louis pork ribs, and they were a hit! So, now I'm hooked. A little about me: I'm...