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I use the agave as a sauce. I mix it with ketchup, apple cider vin, a little hot sauce, a little worcestershire a squirt of lemon and a squirt of lime. I don't have exact measurements, just aproximates. Then I paint it on the last half hour. It works for pork and chicken equally well. Never used...

Ditto. I also put the wood in at that time to.

I'm glad to see that more and more people are coming around to plain and simple cooking. I've been doing this for a long time without the aid of any type of electronic equipment except a digital thermometer, 'cause thats all I can afford, and I don't use it that often. Ribs, I pretty much cook...

Hi Bill. I just started at ITT for my associates in CET (computor electronic technologies). Entails networking, IT and electronic repair. I got laid off as a service writer back in nov of last year.

Never checked temps on ribs. I use bend test or bone twist to check doneness. Butts of course are a different matter. I guess-timate my done time then start checking the last 2 hours before I think they should be done. I just use a meat thermometer. If it goes in easily and reads 195*+ I'm good.

I was an NBC (Nuclear, Biological, Chemical) Scout Running up and down the border in an M151 Jeep. Fun times. LOL!

Nice Mildo and thanks for the tributes! I vaguely remember the smell of pulled pork while in Deggendorf across the Border in the late '70s...was that you?

One time at Fish Camp... One of the guys had brought an El Cheapo Brinkman smoker. We caught a lot of lake trout and Salmon and he was smoking it. The smell and taste was awesome and I just hung around pumping him for info. I was his bestest friend all week, getting him beers while he tended...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russell Y: Would it be safe to do caveman steaks on Stubb's briquette's? </div></BLOCKQUOTE> I wouldn't. When I do mine I use lump and just give a...

Saturday night I'll start the smoker for an overnight 11lb pork shoulder that has been injected and rubbed 2 days ago and sitting in the fridge. Start it about 11pm and once it stabilizes (which is pretty quickly) off to bed. Get up at about 6am and check it. Probably pull it at around 10am (or...

I've done it many times and not only did I like the results but so did my wife who saw me throwing them on the coals. She freaked at first unilt I got a peice of steak in her mouth and rubbed her throat like you have to do to the dog when giving meds (just kidding, she'd kick my @ss). A t-bone...

Thats an interesting question. I looked around but couldn't find any definitive answer other than in the pizza ovens the air intake and exhaust is different than a smoker and grill. I think it allows the heat to radiale to the food without the gases flowing across the food. I would imagine the...

Yeah, thats weird. I use lava rocks in my water pan. They work well as a heat sink just as well as water, sand or clay saucer.

I don't think 4.5 hrs is long enough. If they were tough than I would say cook them longer (6 hrs+) If your not sure check them with a thermometer, 180-190* internal would be good. I just lay them meat side up on the grate and I never flip (my brother in law flips and swears by it. I can't find...

I'm just figuring out how to add pics. I just like this one and made it my desktop background just for kicks. Steaks over Wings How can you just post pics without it going to your server? I'll figure it out. LOL

Hi Becky A little off topic but I was wondering if you were aware that you can get replacement parts for your kettle? The OTS cleaning system (the thing that doesn't work on yours) is only $10 through Weber. Although yours may just need to be cleaned up to get it to work. I have to do that at...

I do Salmon all the time on my WSM, never tasted any bleed over from it.

I know I'll probably get a "ribbing" for this but my wife bought a couple spare rib racks for me the other day. The weather was not very good and I didn't feel like screwing around with the set up and smoker. Soooo...after checking out a couple youtube oven baked ribs videos I proceeded to prep...

I judge done by the tong method. If I pick up the rack with tongs on one end, they should be limp and ready to break apart. Sometimes I use the old twisted bone method. Grab onto a rib bone and give it a twist, if it twists easily in the meat its done. I just picked up some lava rock to use in...

The "stall" does not always happen. If it was tender and moist it was done perfectly. I'm impressed that you would attempt a brisket for your first smoke, most go with pork or chicken to get the feel of it. Good job!