Search results

sent you a PM

I cooked 2 pizzas with this last night with it. seemed to burn fine, no "off" flavors once lit.

lump or briquettes?

used some last night but it was mixed with leftover briquettes I had in the grill. Light up smell was less than pleasant, didn't spark any worse than any other lump (I don't know why everyone complains about sparks). seemed to burn OK, will update thread once I have a burn with just these

I just saw some today, $7.88. going to try it tonight. I hope its decent, at that price ill pick up some more

I’ve done the basics (pulled pork, ribs, whole chickens, wings, pulled beef, meatloaf) in a couple of different recipes. Looking for something new to smoke. I’m limited to a WSM 14.5 so I have stayed away from brisket but I would say that is the only non-basic thing I have tried. Any ideas...

2 or so. I never use any bbq sauce so I cant image there is much gunk built up down there. I sweep every cook.

The ends of my one touch blades sit a good 1/2in from the bowl of my performer. I guess I am going to have to buy some new ones or bend them back. is there anyway to prevent this from happening?

I've got an Auber that never worked right in my 14.5. Maybe 2 out of 20 cooks it held temp. Yesterday I made ribs, got the temp settled at 235f and never touched it again. Temps swung to 229f to 242f, bust most of the time was 233-237f. I was dead set on getting an ATC, and now I never use it.

The smell of KBB lighting up is less than pleasant compared to lump. Almost acrid. You never light up ALL the briquettes in a smoker at once, and regardless of what Meathead Goldwyns biased opinion is, I choose lump. I like it better. the only thing I have ever found in my lump bags is rocks.

I have found the only great ribs I cook are from Whole Foods, baby back or st louis. I have tried ribs from Kroger multiple times and they are never even remotely as good as the ones from whole foods. As best as I can remember every cook book I have read says to get the highest quality...

for the past couple of years I have been following alton browns recipe of super hot direct heat, rotating every minute until done. I may try indirect.

good to know. I may sell my auber and try the party Q. how do you use it? do you let the partyQ bring the smoker up to temp or turn it on when the WSM hits your set temp? Temp drops whenever the fan is blowing. I have let the smoker come to temp with meat in there, plugged in the Auber and...

try adding a smoke tube to it. I love the idea of a pellet, and am constantly browsing craigslist for a deal

Do you use the 110 on a 14.5? on the Auber I don't know when its at a "happy" temperature. I do know when the fan is running, either the green light is on or I can hear. I can hear it run and run and run and the temp just keeps on dropping.

I would love if the auber kept within 20deg. I have tried the auber without the taped off outlet, I have tried slightly opening the other vents, and I have tried running the other vents along with the auber. all the same results. the suggestion to tape off half of the outlet was a suggestion...

I have an Auber Instruments PID controller for my WSM 14.5. I have tried just about everything to get it work, but no matter what I do, whenever I run it the temperature in my WSM drops, and keeps on dropping. I have even contacted Auber and changed all the settings on the controller and...

I can peg my thermometer on my lid by doing this. -full chimney of LUMP coal -only cover half of lower grate when dumping -leave lid off for 15mins - add lid and food when ready

I would love a rotisserie. is the Cajun bandit better than the OEM weber one? Are there any other options besides those 2?

you probably right. every time I buy St louis spare ribs from Kroger they had the tips attached, so IDK if its a Kroger thing or what. no good IMO