Recent content by Tom (Gunner)

Hey Geir, nice idea with the zanthan gum! For roadside chicken I just marinate the chicken for 4-5 hours in the marinade (follow the recipe but leave out the oil) and then cook indirect at a high heat, and sear the chicken right at the end of the cook. I don't even bother basting it during the...

It very well could be 18 hours for the 9.5'er...I usually count on 2 hours per pound if cooking at 250. If you cook at 275-300 and foil them at 160 degrees then start checking for probe tenderness around 180-190 degrees that will speed up the process a bit...good luck!

Do you still have the instruction manual that came with it? it should have your serial # on the front cover...make sure to register your grill so in case anything else happens they have you on file for the warranty...

I cooked a 5LB Flat last weekend and it turned out perfect... I grilled it indirect on my performer at 350 degrees till it hit 160 degrees (about 1 1/2 hours or so), then I foiled it and added 1/4 chicken stock so the foil was crimped tight but there was space on the sides and top (like a...

I have used this beef rib rub before and it was awesome 3 tablespoon ground black pepper 2 tablespoons table salt 1 tablespoon granulated white sugar 1 tablespoon onion powder 2 teaspoons mustard powder 2 teaspoons garlic powder 2 teaspoons chili or ancho powder 1 teaspoon chipotle or cayenne...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: my LEAST favourites: sweet baby rays kc masterpiece bulls eye any cheapo boring stuff </div></BLOCKQUOTE> That's funny cause Bullseye...

I use a 12" because it fits a bit down in the water pan so the grate still fits fine...got my saucer at Home Depot for 11 or 12 bucks I think? Flip the saucer over and it will tell you how many inches it is

I made this yesterday for the games as well...Honestly both the wife and I didn't like the smoke flavor in the dish...I only used 1 chunk of hickory, but it was too much..it overpowered the dish. Also, I didn't like the mushy veg and the chuck was really fatty..I want to try making it with top...

When you dump the coals are you putting the lid back on and letting it preheat? If so, that is snuffing your coals...try leaning the lid off to the side and create an air gap between the kettle and the lid...no more then 1/2 inch gap..I usually have some unlit briqs on the bottom and dump the...

Hmmm is it just me or do those ribs look underdone? Were they tender or tough to get off the bone? They don't look dry which seems to me they weren't done yet...a good way to tell is the toothpick method...stick a toothpick between the bones and if it slides in effortlessly they are done..just a...

Sounds like you did pretty well on your first cook! Another reason it might have taken so long to get up to temp is because of the water..Most people around here don't use water at all..some people do. (I use a foiled clay saucer when cooking low temps) Also, like Dave said, throw your meat on...

You will definitely need two chimneys full of charcoal. Here is what works for me..preheat your pizza stone in the oven at 500 degrees for a half hour..in the meantime put your baskets one on each side of the kettle and dump one chimney of UNLIT in a circle around the edge of the baskets (not in...

Awesome, thanks Kevin!

Hey Everyone, I am cooking an 8 1/2 pound bone in rib roast on the WSM for Christmas. My plan is to cook it at 200-225 degrees. I have been trying to look online to see approx. how long this will take and I can't really figure it out. I am guessing 45 minutes per pound? Or is it an hour per...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan B: Steve, Does the vegetable oil thing work for regular briquettes? (not instant light briquettes) Just wanted to clarify as I do not want...