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I use my Q120 alot for personal cooking and teacking. The Weber adaptor hose to a small refillable tank is not only cheaper it keeps cooking for a lot longer. I suspect that the fat green tanks being a Coleman standard is the problem. Coleman is the competition.

I got to spend a day with the new Summit shooting a TV show that will air around Father's day. I like the new controls. The ignitor automatically fires when you twist the burner control. The propane on the inside is nice. The new wheels are an inprovement if you don't lift the grill...

The WSM is not like a regular smoker with a mild steel interior. You can season and smoke the first day or just start cooking and season as you go. The oil trick is for smokers with bare metal interior.

I think the Salt Lick does a great job. If you like a mustard sauce and I do, they have a good one. There are not many places I'd drive out of the way to eat restaurant Q but Driftwood, TX and Lexington, NC are two fo them.

My choice is to use the flat only. I used Emeril's recipe http://www.emerils.com/recipes/by_name/beef_pastrami.html The Juniper berries are easiest to find at stores that sell to home beer makers. I stuffed the flat in a half gallon canning jar and used a vacuum sealer. I put the jar on it's...

The got ya is what temp is your fridge and freezer? The fridge needs to be as close to 32*f as possible. 40*f is "safe" but not for very long. The freezer needs to bu minus -20*f or lower. @ 32*f Brisket will go 30 days from the pack date on the case (not the sell by.) @ -20*f or lower I've...

It would be cheaper to buy a whole case and you'll get the packing date for sure. If you have a chest freezer, Briskets deep freeze just fine. The problem is the single Brisket may be 30 days or older when you get it. I've seen 30 to 45 day old cases waiting to be purchased.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff T Miller: Heck I had several customers that just came in for the sides. </div></BLOCKQUOTE> I wish our meat was our signature dish but it's our...

Pair of disposable nitrile gloves over a pair of $2 cotton gloves works fine.

I'm not from Texas, but I do teach BBQ in Texas. I am the one holding two Weber chimneys on the very first two pages of Rick's book Grilling America. "This technique ... It's brilliant" is straight from the pages of Cooking Illustrated magazine. The Saltlick in Texas does not need to hold...

I plan on checking out the original Saltlick this weekend it will be my first visit. The stone fireplaces are for show the real cooking is done with Southernprides.

What saddens me is that some people are looking for shortcuts when it comes to cooking on a large scale. I'm constantly asked about liquid smoke as a shortcut. Good caterers care and work hard to maintain quality every day. We are on the upper end of the price range in our area and are so...

Red Oak is excellent for Beef and good in moderation on Pork. If your ever in Buelton the Hitching Post made famous in Sideways does a nice job. The Monday bar special hamburger made from Prime grade steaks is the best hamburger I've eaten in the last four decades. It is cooked on a Santa...

The Wal-Mart in Charleston, SC does not sell chunks?

$1.99 a gallon or ten cents less if you buy 20 gallons total. Standard tank is $9 for a refill at the local farm store plus 8.5% sales tax. D6 with heavy usage is only two or three days cooking. I have a half height tank on my Q120 it just keeps going like the Energizer bunny. The Q120 is...

I've never used pellets that came in a foil pouch. That may be the problem. I'd get some pellets intended for a pellet cooker and experiment. Traeger and BMFP are two excellent Oregon brands.

Well it's all an issue of how the pellets are heated. A very small skillet or sppon rest full of pellets covered in double foil works well. Make one small hole as far from the handle as possible. Put the handle in the fire. This works best with a Kettle. For a WSM make a long pounch of...

If this was cooked in a WSM with water in the water pan then going to sand would firm up the bark.

What Bob said time and temp are a guide, tenderness is King. As for smoke ring on the ribs. When you are cooking 600+ racks per day for six days, low and slow is not part of the game plan. Think 300-325*f. The smoke ring has a small window to form and often not a lot of nitrates in a...

You need 1# raw pork for two quarter pound cooked portions (50% loss.) If the butts are not touching and the temp is the same there is no real time difference. Pork holds best un-pulled and will hold for hours. Keep it above 140*f for safety. I'd wrap it in cling film and hold in an oven at...