Recent content by Taylor Moseley

I have been using Kingsford Comp with my DigiQ 2 for a while, and I can corroborate what you said. My experience is that it starts a little hot but then stays good for low and show for quite a while, although i haven't done any buts since last summer so i can't remember if I had to re-load the...

I ended up foiling these at 8:30, and testing again at 9 when one rack was just a little too tender. I sauced and finished up on the grill, and they were delicious. I had most of 2 racks left over, and I took those to work. Even re-heated in the microwave, people raved about 'em! If I keep...

I'm testing at 8, these are St. Louis cut, pretty close to 3 pounds each. If they aren't done or if they look dry it's foil and higher heat time. I have a guru and lots of charcoal so I should be able to get em done before too long. As to whether they will be the best ribs ever, eh, i gotta...

No but I did a 3 pound corned beef round with pastrami rub last night, so I gotta sandwich to eat between now and then (around 9). I cranked up the heat some to 315, hopefully that helps things along a bit.

I decided to try out some spares for the first time today, but I got started late. I skinned the ribs and rubbed them with Raichlen's basic BBQ rub, then smoked at 250 for 2 hours. How much can I crank it up to speed up the process and still have pretty good ribs? Start time was 4, it's 6 now...

Thanks for the input, I was pretty skeptical about it. Plus, the wife complains about me having an old and unused Brinkmann in the backyard, never mind that rusty thing! Actually, I do use the bottom as a fire pit to light my chimney in, just not the rest of it, lol.

They said New Braunfuls, it'd have to be from before Char-Griller bought them out.

A friend of a friend is selling a smoker. they say it's a New Braunfuls, but it doesn't look like any I can find, or that Char Griller makes now. Here is a picture. Any Idea of the value? They want just under 1000$ for it.

Used apple, it turned out pretty well the dill didn't clash with it at all.

I am curing some salmon using Steve Raichlen's fail-proof fish cure, and I was wondering what wood would go best with it. I don't have alder, just Hickory, Apple and maple, the last in chips instead of chunks. The recipe has dill and coriander in it, and I was wondering if the apple or maple...

Well Both are foiled now, I'll turn the guru up a bit and check in an hour. I usually went wide open for High heat briskets, I'll see how 325 does.

well it's been 7 hours, and one roast is 157 in the middle, the other is 145. It's been windy all day, and I set the pit to 250 a couple of hours ago. I've never had anything stay this cold this long, especially give that these are about as thick as a brisket. Part of me just wants to foil and...

Any idea how long these will take to get to 165-170 at 225? They are about 5 pounds each.

Here in Las Vegas, I am pretty much alone in my preference for Fat Johnny's or any spicy, red tinted vinegar sauce. Even my parents, who should know better, like another sauce I fix better, and so do all my friends, most of my co-workers, and all my in-laws. It's a recipie from Steve Raichlen's...

Fat Johnny's is my personal favorite sauce for butts, so i second that. Steve petrone's #5 and Lexington sauces are great too, especially if you customize. All of those are sauces very much like the ones I encountered as a kid in southern Virginia and western North Carolina. Here in Las Vegas...