Recent content by Warwick B (Waz)

I'm doing my first brisket and some chicken drumsticks both from the VWB cooking tips

Yep they look great. I see what you mean about having the great right on the charcoal ring. I like a crispy skin on chicken.

True. Well I was thinking of following the wings recipe and deep frying them for a little to crisp them up. That should bring the temp up and finish them off too.

Yeah the garbage can idea is great. Simple and quick and may be all I need for this weekend. I actually have some plastic yard trimming bins that have lids that I can try. I also have a couple of ladders and the tarp and can try to make a lean-to. Its a monster tarp though. I used to rent a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: http://www.virtualweberbullet.com/coldtemp.html#rain HTH Tim </div></BLOCKQUOTE> It definitely helps, thanks for the link Tim. I'll try out...

Ah I see ... so run the whole smoke at 300 then my brisket may be cooked a little earlier but then I can do the chicken too.

Sung to the tune of "Singing in the Rain" So my first brisket smoke is in jeopardy this weekend because as a greenhorn I don't know how to grill in the rain. My head is filled with worries like - will rain on the hot bullet crack or warp the lid or body; will it leak and cause the coals to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">They'd go well...

Thanks J. Just to be clear the first 60 mins in the covered alu pan is in the smoker at smoking temps right? Not in the oven? And do you do the first 60 mins covered so that they don't get too much smoke?

I'm going to throw some chicken legs on with the brisket I'm doing this weekend. How long should I smoke them for? They're good sized legs from Costco. Does anyone have suggestions for smoking the legs? Also there's a wing recipe in the standard cooking tips section that calls for deep frying...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">and as you can imagine, 12 butts means 12 bones. I got to find something cool to do with all these: </div></BLOCKQUOTE> They'd go well adding flavor to a big pot of ham...

Thanks for all the advice guys. Paul you're right north of me in Round Rock so when you season it outside do you try to keep it in a dry place?

Are all of the wood chunk products that we buy for barbecuing from the stores normally seasoned?

Ok thanks Travis.

Hi all, I have some live oak trees in my front and back yards and plan to do some pruning soon. Can I keep the wood from a live oak for smoking? How do I prep the wood? Do I need to remove the bark? And should I let it sit in the garage to season before I use it or is it fine to use green...