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sorry to be thick but what do you mean by turn the lid backwards? the lids is circular so what would backwards mean? tia,

you can smoke all year round, even with snow and low temps.

the wsm is: hot loves wood low maintenance ages well provides easy access doesn't argue much built for bbq doesn't waste energy the solution to your situation should be clear happy new year to all!

- I wouldn't use the same rub. The recipes in the cooking section of this forum include rubs. Those are good starting points. - I don't think brisket holds particularly well in foil, probably best if you time it so the pork finishes an hour before the brisket. The pork will hold well. - I...

we love this sauce, I first learned of it from a raichlen book and I find his recipe, which calls for heavy salt and pepper, high heat, a coat of vegetable oil halfway through to crisp up the skin really pairs well with the sauce. I've had the bbg branded sauce from a bottle and it's pretty good...

thanks for the santa maria recipe, I have a batch of wings on the kettle now, couple of questions: - the original recipe says the seasoning is santa maria and old bay. Is that a rub? Or is it applied after the wings come off? - How thick was the mopping sauce? Ours is pretty thin perhaps...

where did you find Walkers Wood Wet Jerk Seasoning? what would be a good substitute? also, the recipe calls for santa maria seasoning and old bay but it doesn't talk about when or how much?

I'm a big believer in doing what you love but this needs to be balanced by your financial responsibilities. Do you have kids? Does your wife work? How much money do you need to pay rent/mortgage? If it didn't work out, could you return to your apprenticeship? Would you be happier apprenticing...

folks, I just wanted to thank you for the suggestions. We ended up with a cheese cake and it worked well. tim y, the basis of the fish dip recipe is in the "fish recipes" forum on this site. If you search for gordo or maybe gordy you should be able to find it. I like to use it for bluefish but...

Folks, I started this as a write-up for others looking to get their feet wet competing. It morphed into something much more personal, it's obviously too long, I'm not sure when I'll have time to edit it so decided to post it as is. Hopefully there are enough tips for the first timer to make the...

Hi Folks, Started packing the car at 10:30pm, it's now 1:15. What an incredible amount of stuff one needs and every time I think I'm done, I remember some critical tool, rub or recipe I want to bring. My cooking partner and pastry chef is my 12 yo daughter Becky, so team BBeckyQ is making...

congrats, your food looks delicious!

Hi, I've judged about 15 contests and cooked once with a team but have never entered on my own. My 12 yo daughter and I are entering a backyard comp with kcbs rules and have to cook ribs, chicken, dessert and my choice. We arrive the day of the competition around 8am and chicken turn in is...

>>I have the whole kit and caboodle as a dedicated rotisserie mount linda, I found a nice perfomer for $100 so I've been figuring out what to do with my kettle. Tell me more about the dedicated mount? do you keep the ring and the motor on the kettle or just the ring? Do you cover the kettle? tia,

thanks george, I actually searched and posted in that forum. I've also read every thread on the all the forums with the words "cajun bandit". However, I've yet to see a side by side review of the two units or if there are any other alternatives. For example, it looks like ez-q sold their...

Hi, advantages/disadvantages of one over the other? Any others to consider? thanks, jd

I can see this is going to be an expensive forum to explore. I'm thinking about one of these too. - are these two brands the only game in town or are there other brands to consider? - I saw some posts on the advantages of cooking high heat with the rotis which would lead me to the kettle. Why...

thanks bob, that convinced me.

two car garage, service door in the back, side windows on one side. I have a book somewhere on cooking in the fireplace, maybe that would be better.

really guys, even cooking on the chimney? I have this vision of setting up outside the garage and the wind lifting weber and spewing hot charcoal everywhere...