Recent content by Vincent Carrocci


 
  1. Vincent Carrocci

    8th Annual Silicon Valley BBQ Championship, Santa Clara CA

    I've always enjoyed this contest. Alexa and I have had very good luck there and we always love stopping at Casa de Fruta on the way home to Arizona! Chris, I know you remember back in 2014 when the top three teams overall in the pro division were all WSM teams!
  2. Vincent Carrocci

    Time For Some Fun!

    The chicken cook I did on Sunday was terrific! I'm really happy with the way the 14" WSM performed and will likely be trying out a few other things on it over the summer.
  3. Vincent Carrocci

    Dirty water pan = bad tasting meat?

    I recently purchased a used 14" WSM via Craigslist and the water pan was a mess. Lots of baked on crud, both inside and out. A little Totally Awesome, a little Soft Scrub, a green scouring pad and a lot of elbow grease later, that sucker was back to down the porcelain. I recommend that you...
  4. Vincent Carrocci

    Before and after using SIMPLE GREEN and 0000 Steel wool

    Totally Awesome is the best! I love that stuff!
  5. Vincent Carrocci

    Time For Some Fun!

    The little cooker did a pretty nice job today. At 8:30am, I filled the bowl with charcoal to just below level with the top of the ring, pulled out a few briquettes from the center, placed a Weber starter cube in the small well, lit it and then replaced the briquettes. By 8:35am, the starter...
  6. Vincent Carrocci

    Looking for 14.5" accessories

    Hi Bob. I've fired up a 14" WSM for the first time today and I'm running it with the stock water pan to see how it holds temps. My first thought about a shallower replacement would be a round cake pan or a deep dish pie pan. According to the specs, the stock water pan is 11.5" in diameter but...
  7. Vincent Carrocci

    Upcoming blower accessory for ThermoWorks Signals

    Bob, is your Stoker not working? Mine is still going strong!
  8. Vincent Carrocci

    brand-new 22.5” WSM —- first mods??

    My first mod would be to add some charcoal to the bowl and a pork butt to the cooking grate! See how that sucker cooks a few times and then decide if you need to do anything to it. Have fun and enjoy the ride!
  9. Vincent Carrocci

    Thermometer probe location.

    I like to attach my pit probe directly to the top cooking grate considering that is where the meat is located. I use this clip from Thermoworks.
  10. Vincent Carrocci

    Good remote thermometer?

    Like a few others here, I'm a big fan of ThermoWorks products and recommend them to anyone who is looking to buy. They have a huge selection of items that can fit your needs from a simple ThermoPop to the Thermapen Mk4 in the instant read category and from the DOT to the Signals 4-Channel meat...
  11. Vincent Carrocci

    Time For Some Fun!

    I've been a long time WSM user and competitor, always on 18" & 22" models. They have served me very well over the years. The days of cooking between 15 to 30 competitions per year are behind me now so I'm spending a lot more time just cooking for fun and trying out new things. A few months...
  12. Vincent Carrocci

    WSM 18.5” assembly

    Welcome to the New World, John!
  13. Vincent Carrocci

    Kingsford question

    Hi LeeJay. I've used KBB in my WSMs for years and have often used bags of charcoal that are at least a year or two old due to stocking up during the great sales that happen a few times each year. While I sometimes have a weird cook out of a single bag, I haven't noticed any consistent issues...
  14. Vincent Carrocci

    Hanging Ribs in WSM

    Let us know how your experiment turns out.
  15. Vincent Carrocci

    Knife sharpener

    I recently purchased a Work Sharp Ken Onion Edition knife sharpener and have since sharpened a Victorinox boning knife and a Victorinox granton edge slicer. It takes a very light touch and perhaps a bit higher RPM than you might think to create the initial burr on the blade but the end result...

 

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