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  1. Craig C

    Friday lunch menu

    Looks great! Let us know how it turns out.
  2. Craig C

    Bottom Vent Rust

    Hey Mark, my WSM is ten years old and I've got one vent that has started to become tough to turn also. A little WD40 seems to have solved my problem. Sounds like a call to Weber might be a good idea. They have always been very helpful to me in the past.
  3. Craig C

    Hi Temp Beer Can Chicken Cooking Time

    I did a beer can chicken last weekend at 225-250. Didn't like it as well as a high temp cook on the Kettle.
  4. Craig C

    North Carolina Style Pulled Pork

    Where do you find chipotle powder. I'm having trouble.
  5. Craig C

    High temp brisket question

    You got me ready to try this. I never thought i'd do anything but low and slow.
  6. Craig C

    Meatloaf and Some Onions

    Bryan, that looks fantastic! I just did a loaf last week. One of my favorites. I'll give an onion a try next time, thanks.
  7. Craig C

    rust on bottom rack

    Bottom rack has developed a little rust that doesn't want to clean off all the way with wire brushing. Do I need to replace or is this even a concern?
  8. Craig C

    I need a good pizza dough recipe....

    anyone got one? Thanks.
  9. Craig C

    Wings

    Thanks for the info Chris, I'll have to give it a try.
  10. Craig C

    Throwdown advice

    I would be happy to be a judge! Sounds like fun.
  11. Craig C

    WVB Experimentation Day!

    How about directions!
  12. Craig C

    Beef Shoulder Roast

    Hello Kyle, I usally foil at 160 and then take to 190. 225 to 250 degrees is what I prefer to smoke at. Here is a good formula that David Lohrentz from Madison, WI gave me a few years back that works great for chuck eye roasts: approx cook time @ 250 degrees = 5hrs+(# of lbs x 1.2hrs) No...
  13. Craig C

    Wood Chunks ?

    Randy, I've got the same situation here. I've used fruit wood chips mixed thru out the charcoal with good results when using the Minion Method. I figure one fist full of chips equal to one chunk.
  14. Craig C

    Texas BBQ Rub ?

    Hi Randy, I just ordered some a couple weeks ago. Going to try this Sunday. I usally mix my own. Alot great recipies on this site.
  15. Craig C

    Grandma Carrigan's Meatloaf

    Just had this again last night. Meatloaf on the WSM is the best way to cook it I've ever had!
  16. Craig C

    Pork Butts - Overnighter

    Nice going Matt, overnights are a blast!
  17. Craig C

    Babyback cook

    I will give this a try on my WSM. I've done the indirect high heat on my Weber Kettle before (1.5 to 2 hrs.), so I'll be interested in the comparision.
  18. Craig C

    Thinking about switching to lump

    Thanks for the info guys, I'll give it try this Sunday.
  19. Craig C

    Thinking about switching to lump

    I'm ready to try lump for my next smoke. What should I expect to be different? As always, you're advise is greatly appreciated.
  20. Craig C

    New WSM 22.5 First Cook

    Always good to hear about the new 22.5 WSM with good results.

 

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