Search results

I have the 22.5" OTS also. When I grill I don't split the coals. I use indirect placing coals on one side only, leaving the bottom vent wide open and controlling heat with the top vent. I typically will sear the meat first then move it to the cooler side to finish. You cook still looks good...

Hmmm...definately doing that!

I do these on my Weber Kettle. Take some baking potatoes and wash them and dry them, coat lightly with oil (olive works best) then rub with Sea or Kosher salt. Place them on the grill, direct heat, rotating every 15 mins for about 45 mins depending on the size of the spud. You can feel when...

We just had one open up here in the great city of Brockton Massachusetts. Not sure where they are from but there is one in FLA and one in AZ. None appear to be affiliated with this one. Anyone have any idea about this?

I think it depends on what your cutting and how long it has rested. Poultry is a b*tch to slice if it had not rested enough. Beef, even when its still hot cuts easier than foul.

I just did 2 Boston Butts last night on my Kettle and I had to finish them off in the oven. First time ever that I had to do that. I put them on at 7pm, checked them at midnight and added a few more coals. I woke at 5 and checked them. The temp was down to 150* (from 225-250*). I added a few...

Lock wire, mechanics wire, dust tape..yep. :D Pam works really well. I just brush the grill and spray it on before the cook.

I was stationed at Hood with the 7th Cav 1st Cav Div. I and 2 other of my buddies rented a trailer in Killeen. I remember Muarices also and loved eating there though I didn't realize at the time that I would become so engrossed with BBQ like I am today.Welcome aboard Dwain!

Baumholder? Strassburg Kaserne? :cool: I spent 4 years at Boeblingen, Panzer Kaserne. The Germans have a way with pork.

My brother and I are splitting a full packer this coming week end. My second full packer but my first burnt ends. What did you rub it with? I prefer the Texas rub, black pepper, K salt, onion and garlic powder and paprika

I use my 22.5" Kettle more than the 22.5" WSM. No other reason except the convenience factor. Takes less time to set up, cooks the same as the WSM. Doesn't really matter what you cook on, just that you cook primal and low and slow.

I never had a problem with it. I understand why they did it and I understand that one person had a problem with it and ABC, CBS and NBC took it to the next level which forced one of the companies who use it to go bankrupt which led to them laying off all their employess. But other than that, I'm...

Ya know, I hadn't thought of using bricks to cook with my cast iron. Good idea!

I like taking boiled red skin potatoes, chopping them up and frying them with butter and olive oil, seasoned with onion powder, salt, fresh ground pepper corn, paprika and throw in a few eggs. Makes for a hearty camp breakfast. You can throw some cut up ham or sausage in there too. Good eat'n.

I was at a competition a couple years ago down the Cape (of Cod Massachusetts). I had a brisket and pork butt on and they also finished early. I held them wrapped in saran wrap, foil and an outter wrap of towel, set in a cooler, for a little over 5 hours. When I went to slice the brisket and...

My brother in law still insists that it improves the smoke and makes the wood last longer. Same as water in the pan, "adds moisture!" LOL!

Welding blankets work good. Easy to store also.

Welcome to the Forum, I thought I heard someone scream out in pain. :D

I've never done a beer can chicken, ever. Just didn't get around to it or probably (more likely) drank the beer I was going to use. I follow a lot of meatheads stuff and would believe this to be a truth. I wonder what Alton Brown would say about BBC? *BCC

Since I got laid off and decided to go back to school, I have shelved the Shoe City Smokers for a time. I think I will take this time to re-invent the team, the style and the flavor of Shoe City Smokers. I have been working hard on my rubs and sauces and investigating new ways to cook the same...