Recent content by Tom Adams

Hi Harry, If you where to "team up" with anyone from the show for a competion who would you pick? Thanks! Tom

Hey Bill that's how I do my wings only the sauce/glaze is honey. butter & Joe Perry's Boneyard Brew Hot Sauce. Tom

Jason that is to cool! I wish the best for you and your racing team. Ya know what would be really cool though? Ever though about sponsoring a BBQ team out hear on the east coast? Tom

What kind of knife are you using? You need something very sharp especially if you are cooking them to almost fall off the bone. I use a Forschner boning knife. Just stand 'em up on end and slice 'em up. Tom

Sean, There is a foriegn food market - mostly hispanic & asian - off Braddock RD where I get my briskets. It's in the old Hechenger's building about 1/2 way between Edsall RD and the Springfield butcher. The always have a bunch of packers to pick from. I'm not a fan of the Springfield...

I have a bar-B-Chef offset from BBQ Galore that I haven't used since I got my first WSM. I have 2 and will have a 3rd (or a Pro Q) before long. To bad your not in N. Virginia - I'd make ya a deal! Not that it's a bad smoker, it's just not as good as the WSM.

Ray, I inject and rub a few hours before in goes on. I foil (I don't add liquid, many do) during the plateau around 160 - 165 you know because the temp just stalls. Each one can be a little different. At about 185 - 190 I open the foil a bit and start checking for tenderness. A probe will...

Brad, A lot of good advise here. You mentioned a comp you went to. Another thing is a lot of comp. cooks also inject thier briskets. Dr BBQ's is a good one. It's all over the net so I'm sure Ray won't kill me for this: 2 cups beef broth one-fourth cup Worcestershire sauce 1 teaspoon onion...

Good for you guys! As you've found the WSM is a great little cooker. Lets us know how it turns out and remember everyone loves pictures. Post 'em if ya got 'em. BTW - that Christmas feeling never really goes away. Tom

Hi Tim, I do my legs on the kettle with hickory and some times a little apple too. When I have it I soak some dry rosemary branches and add that when I put the meat on. Leg of lamb is on sale everywhere this time of year. Perfect time to pick up a couple. Tom

David, I have found the trick to foiling is trial and error. For me about 45 minutes is usually enough for my tastes. I also depends on your temps and how much liquid you add in the foil. I add about a half cup of apple juice. How much wood are you adding to start? I add about 3 good...

Hi Tom I'm with you 5 - 6 hours seems like a long time to me. These chickens must be really slow! I only go about half that time.

Sounds like it turned out great. Where did you get tri-tip around here? Having read so much about it I'd like to give it a try.

Hi Sean, That is a dilema. I'd smoke to about 115, sear, tent it for 15 min. and see where it is. If it's in the 135 range foil it & skip the cooler. Since you won't be eating right away you can always finish / reheat in their oven. Or since I'm in Springfield (a much shorted drive) you...

Hey Scott Congratulations on your first smoke. The problem with sharing with neighbors is that now they will be at your door when ever they smell smoke. Tom