Search results


 
  1. Brian Nobles

    This Rock's - I'm Stoked

    Tent the blower with foil. Just before the last few turns of the wing nut, shove the edge of some foil in, tighten the wing nut & tent the blower kinda loosely.
  2. Brian Nobles

    cold smoking with the WMS

    Sounds complex. On a cool day I put about five hot coals in the WSM. fill the water pan with ice & water & that's it. You gotta add a briq every hour or so. Well, that's what I used to do. Now I use a ProQ cold smoker.
  3. Brian Nobles

    First attempt at pulled pork...need some advice

    Get a good pair of insulated rubber gloves. The butt will be quite warm when you pull it. The gloves are also handy for taking meat off the smoker.
  4. Brian Nobles

    any tricks to greatly speed up a chimney starter?

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Michaud: Or you could try this - http://www.youtube.com/watch?v=8V53P2m2peU </div></BLOCKQUOTE> I **** sure wouldn't use a weed burner on my deck!!
  5. Brian Nobles

    First attempt at pulled pork...need some advice

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig hess: If your parents house is 3 hours away (no traffic?), you should be ok to wrap them in foil, then a towel, place them in a cooler, and pull...
  6. Brian Nobles

    First attempt at pulled pork...need some advice

    Here is the link : http://virtualweberbullet.com/pork4.html Google: Bear Paw Meat Handler Forks You can probably find them locally.
  7. Brian Nobles

    First attempt at pulled pork...need some advice

    Last weekend I did Chris Allingham's high-heat method. I'd recommend that if you don't have 12 hrs to cook. I'll see if I can find a link. I pull all the pork while it's hot (30-60 min's after it comes off the smoker). Buy some Bear Paws. You'll be glad you did.
  8. Brian Nobles

    Better rib rub wanted

    For the tenderness see this thread. It might help. Basically, 225° for a long time works for me.
  9. Brian Nobles

    Very large pork shoulder.

    I use Meathead's method. I cut the butt into sections & disperse the meat among the two cooking grates of my WSM.
  10. Brian Nobles

    Using bottom grate

    I would not move food from one rack to another. I have a lot of experience with the WSM 18. I do six racks of ribs all the time. I put a probe in the thinnest rib on the bottom rack & one likewise in the top. They are usually pretty close in their measure but there are a lot of factors that...
  11. Brian Nobles

    Oregon > Cottage Grove: Big Stuff BBQ

    Big Stuff Barbecue 733 E Main St Cottage Grove, OR 97424
  12. Brian Nobles

    Grilling & BEER

    I used to homebrew but with all the microbrews popping up I quit. My favorite beer is Moylans IPA. My everyday drinking beer is Bridgeport's Hop Czar. I also keep some Macallan 12 yo scotch & Cohiba cigars handy :-)
  13. Brian Nobles

    Are temp control systems worth it?

    One thing to keep in mind with the Stoker. It's not a wireless system right out of the box. You need a network connection(wifi is easiest). Then you need either a wireless router or a wireless gaming adapter to connect the Stoker to your network. The way mine is setup (wifi with wireless...
  14. Brian Nobles

    Does anyone know of an awesome pulled pork recipe? (aside from Mr.Browns)

    Here's my Rib Rub recipe. It has served me well. This is for "one batch", which easily coats two racks of St Louis cut ribs. I make up a huge batch at once and keep it in an airtight container and dispense what I need per cook. I used this rub on 40#'s of pork butt this weekend and it came out...
  15. Brian Nobles

    How much Lit Charcoal for Minion Start? (4 pork shoulders)

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample: Brian the stoker will get your cooker up to temperature much quicker than just a plain old WSM with none of them new fangled attachments...
  16. Brian Nobles

    How much Lit Charcoal for Minion Start? (4 pork shoulders)

    On Saturday I cooked 2 shoulders, total weight before fat trim was 40 lbs. I filled the charcoal ring (Stubbs), tossed on 2 fist sized hickory chunks then dumped two half full chimneys of ash white briquettes on top. Every 2 hrs I tossed in more hickory & topped off the water pan. Kept fire at...
  17. Brian Nobles

    How often do you clean your WSM?

    So, nobody tosses their grates in the dishwasher??
  18. Brian Nobles

    Selling your BBQ, anyone doing it?

    I sell ribs to my coworkers quite routinely. I don't make much money. I basically end up with free food. I keep a spreadsheet & report the income but I don't have a permit or anything. I'm a lot more careful about the process now though. I do all the prep work in my garage (I.e. I don't have raw...
  19. Brian Nobles

    Stoker = Freedom

    I just love having the Stoker on my WSM.  I'm out running errands & besides being able to monitor the status via the web interface, I get status updates via twitter every 30 min's. 
  20. Brian Nobles

    ProQ Cold Smoke Generator

    I bought some Butcher and Packer Cherry Sawdust. I would not stay lit. I saw somewhere a suggestion to bake the chips in the oven at 170 for an hour to make sure that they were dry. That didn't help. Hmmm... So, I tossed the baked chips into an old coffee grinder & tried again. Voila‘. It's...

 

Back
Top