Recent content by Steve Feller

My 8yo SS335 gave up the ghost - firebox at front warped out about an inch beyond lid. Replaced last weekend with SE-335. Lights well and cooks well... seems to warm more quickly than the old. I kind of like the the drip pan approach, although it reduces storage. What I HATE is the face that...

I'll second what Gary said. Admittedly it is one of their own coupons, but I have had Bed, Bath, Beyond clerks not only insist on using my expired coupons, but using one per item, totaling to several on a single purchase (although I read the coupon to say one per transaction).

I too love this recipe except I cut back the cumin to 1 TEASPOON. All the comments about putting in frig and turning out onto parchment, or even well-sprayed grate works great. They usually go 60-75 minutes at 350. It will absorb LOTS of smoke, so I go with a single small chunk, usually cherry.

Hey Ken, Welcome to the board! Couple books I've read have talked about wrapping meat in paper first. Both referenced butcher's paper... one of them was very specific that it had to be the red-hued paper so it would absorb steam just right (or something!). What does your team use for a...

Great Tony - I'll pick that up @ hardware store too!

Thanks Tony. Two questions: 1. When you say full ring packed tight with lump, do you have an estimate of how much that is? Need to pick some up at hardware store. 2. I'm assuming when you say torch you are talking a "weed burner." (?) I don't have any kind of flame thrower so I'm wondering...

AL - I'm completely with you - NEVER would I use lighter fluid... I get upset when someone else in the neighborhood even uses it (the stench seems to float so far!!). I meant that as a competition judge I occasionally still find someone (often a new team is my assumption) using it. I didn't...

Larry, Maybe I've been doing it so long my taste buds are numb, but I don't get any off taste on any of my Q (and as a judge I - unfortunately - do get some off-taste sometimes, although I always presume it to be lighter fluid), & I've not gotten adverse comments at work, etc. That being said...

I gotta go with Tom! I am given so much to think about by Kevin and Larry and Dale and others, as well as teh questions from newbees like myself. So friendly arguing is indeed great by me. I sure wish I could taste some of each of your's food since, at least based on family, friends, people...

Chris, Things have been busy at work (we have strikers here in Seattle, yet I've been working to figure out how NOT to lay people off, despite budget problems) so I'm a bit behind times in the BBWSM news. With a little time, I've just spent the last couple hours reading threads, your articles...

Hey Greg - Here's a link to a couple different approaches (article I wrote for Char-Broil (sorry folks, but I do smoke on a WSM!)). The Tri-Tip Worcestershire is really good! http://sizzleonthegrill.com/blog/?p=1003 Steve

Dan, I'm late to this posting, but you have indeed been going through the tribulations! I can say only that I've had a competitor for 4+ years and its been bullet proof until I recently burned the wires. One thing I'm not sure I spotted in your posts: I got the little rivet from BBQGURU...

John, I am a relatively long-term WSM owner and user of the BBQGURU Competitor (predecessor to DigiQ). WSM is a great smoker, and you'll find lots of detailed documentation about setting the upper and lower (primarily) vents, amount of wood, etc. on this site. I chose to go very early on with...

Hank, I would say that is NOT a characteristic of chicken to be raw. Some juice coming out though yes.... The skin is holding a lot of yummy juices in there and putting a thermometer in gives it a chance to escape. Are you sure your thermometer is calibrated?

Jim, I've been using both the Guru and the jacket for years. Jacket only when the temp gets below freezing at night (WSM is under cover, otherwise I might use it in heavy rain too). I've gotten the condensation, but it seems warm enough when I pull it off that standing it to the side is...