Recent content by Tom Ferguson

Fella named Stogie who used to post here had a good recipe for Chuck Roasts. He didn't cook Chuck Roasts by temps because he said all the different muscles would cook at different rates. He suggested 225* for 3 hrs/lb and foiling with beef boullion 3/4 of the way through. I've always done it...

I've got several pairs from TXBBQRub and they are Best/Knight.

For new cooks on the 22" WSM: Try using the old 18" charcoal ring. It has been my experience that, after a bit longer time to come to temp, it cooks perfectly well, thus avoiding any heat spikes you might experience with the 22" charcoal ring.

I'm happy to hear that... Just yesterday, I stripped my ProQ stacker of the handles and grate and took the rest of it to the recycling center. Sad... never even cooked with it. Good idea, poor execution. Based on my experience with Cajun Bandit, this new stacker will be a winner. I'll...

I now cook all butts in aluminum pans. At some point in the cook you'll want to drain some of the juices off... or not. Makes cleanup so simple.

Yeah, I don't get it either. I have a new 22" WSM and an old 18" WSM. In the 22 I have the Weber installed thermo, and in the 18 I have a pretty high-end (for a thermo) Tel-Tru. Let's guess which one is more accurate? I was never an advocate for Weber installing a thermo on the original WSM...

I don't know if I could "quantify" the difference, but I can say this: I get no more smoke around the door, like I used to get. No smoke out, leads me to believe that there's less air getting in. Also, temps fluctuate less. They stay where I want them more than they used to. Much easier to...

Smoked foods give you cancer too... I ain't giving that up either.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LDThornton: Had I known what I was getting into I would never had purchased the stackers. I'll give it a try at least once to see how much smoke...

If you're comparing the Weber Rotiss that consists of the spit rod and the two forks that hold the meat in place, then the EZ-Que wins hands down.

I was one of the first to order the ProStacker. Initially the concept seemed great. However, concept doesn't equate to a good end product. The ProStacker was not made to work correctly on the WSM. The WSM is designed so that the gunk that forms on the inside stays on the inside. With the...

Ricky, I have the WSM 22 as well as an 18". I still use them both. Being able to just lay out full slabs of ribs and/or a full packer cut brisket without worrying about the fit is great. I was lucky and my door fits fine, however having purchased a new SS door for my 18" from Cajun Bandit...

Hey Rob, try Tyler Florence's recipe posted here: Tyler's Ultimate Slaw

1 cup mayonnaise 1 tablespoon Dijon mustard Drizzle extra-virgin olive oil 1/2 lemon, juiced Salt and freshly ground black pepper 1 tablespoon red wine vinegar 1 tablespoon sugar or pinch 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots) In a large bowl, mix...

1 can Minute Maid frozen Limeade concentrate 1 can (empty minute maid can above) Water 2/3 can (same can) tequila 1/3 can (yep, same can) triple sec tbsp Rose's lime Toss the above in a blender with ice... amt of ice is up to you. Blend and pour... (I don't know if the Minute Maid stuff has...