Search results

My loving wife took a pic while I was pulling it. I will post it up. I am pleased with the results... and continue to be amazed at the ease of which this little cooker can put out food. I used the Memphis rub off of amazingribs.com and it did not yield as dark or as think of bark as some...

Well, here we are. And I can tell you that I read the advice, spent some more time trying to understand all of the great data over on Amazingribs.com and came up with a plan... the proof will be when I pull it out of the cooler here in about an hour to pull. I set up the mini with 60 K-comp...

So I have maybe 20 or so cooks on the SJS Mini; 2 of which have been single boneless shoulders. Respectable results... So... I volunteer to cook a butt this weekend up at the cabin for the six or so that are going to show up... then the plans change... 10-12 people will be there, and I am...

You and 6 others... Looks like I should ask her for a commission! RGleason, Looks like you drilled the center hole first, then marked the 3 vents, center punched and cranked out the three holes... Just that simple?

I sent WeberCloseoutStore on eBay a note and they listed some... YOOOT!!!! Thanks for the great idea and the follow-up! I have been trying to find a way to get mine over a 250 hump... can't seem to get enuf air thru the SJS. This may be just the ticket. And it looks "factory"...

RGleason, where did you acquire those slick little 3 hole dampers?

For my birthday this weekend, my wife and I drove to Chicago, and attended a class at the Weber Grill Restaurant in Schaumburg, led by Matt Jost, R&D Chef and Executive Chef Jason Friedland . MENU Roasted Eggplant and Tomato Salad Cedar-Planked Scallops with Grilled Corn Salad Aurora Angus...

Vegetarian night... :confused: Off the EP330 Bacon wrapped Jalopies

I have maybe 20 cooks on this little smoker... and I am finding that I need to use briquets rather than lump due to the self lighting nature of the briquets. I have much better success in the flame traveling around the bowl. I like using lump because of less ash build up... but I find the...

Good to the last pull....... Got a picture of the final product uploaded...

One last thing... I use a terra cotta base inside and I really like the way that it helps hold the heat. It is amazing to watch that you can close this smoker off completely and still have temps in the 150 - 175 range more than an hour later.

On the Mav 732 wires, no, I have not noticed any wear or anything else adverse to the wires by letting them just ride on the edge of the base. Smoke certainly creeps out there... but this rig is so stable I can pretty much not touch it from start to finish. In 8 hours, I took the lid off...

After a few chickens, wings, and fatties I decided to give a boneless pork shoulder a go on the mini. Build thread is here - http://www.bbq-brethren.com/forum/showthread.php?t=117974 and this has proven to be a very reliable and easy to use rig. Certainly has been a lot of fun to say...

coupla shoulders on the Performer.

Jeff, FWIW... I get a lot more pull back when I foil, and in my recent "try" of the Weber foiled BB rib cook, I had more pull back than I have ever had with any other cook. They were "uber-tender"... but lacked the flavor or layers I was looking for. I agree... pull back is more of a...

Hank... I never followed up... 2 6# birds on the roto. Enjoy!

Nice find! Another option is to use Google Alerts. That can be set up to push all types of searches to your email or phone.

1. Black Performer DO (05) that is my go to grill with Weber Gourmet Sear system 2. Green EO (95) Master Touch that is just cool to look at and cook off or. I like it better than my redhead EE MT... is that wrong? 3. Jumbo Joe. Everytime I take it somewhere I think someone is going to try to...

they were good. And even better the day after. Guess I should have posted this in the Grilling section rather than the Grill area...

1. Make certain you double wrap. The blackened bones were in a single wrapped pouch. 2. The 18.5 is a bit small for 3 full racks, even split. I had to deck the foil packets originally. 3. probably a better deal on a gas grill than over the coals.