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  1. T

    Pre Smoked sausage ??

    Absolutely! I buy the pre-smoked sausage all the time. I will throw on the wsm with a couple chunks of apple or cherry and after a couple of hours....wow! You will be in for a treat!
  2. T

    Sunday Morning Breakfast

    Nice job, they look great!
  3. T

    High Temp Brisket vs. Low Slow, consensus?

    Hard to say, both really good!!!
  4. T

    Chili recipe

    Thanks Rich! I am from San Mateo co. born in Redwood city!
  5. T

    Chili recipe

    Im looking for a really good chili recipe, wether its with brisket, pork or just ground beef!
  6. T

    My Crack at P&K

    Looks very good, im going to have to try that soon!
  7. T

    Weekend Brisket

    Looks very good!
  8. T

    Tow behind smoker rental

    Hi everyone, looking to find out where to rent a tow behind smoker in the chicagoland area!
  9. T

    my 1st try at WSM pork & kraut

    How excactly is this done? Are you adding the kraut part way through the cooking process? All done on the wsm?
  10. T

    Brisket for 80

    Its hard to say but that sounds about right? It really depends on how much of everything else they eat? you can never have enough, better to have more then to run out!!! You better start cooking them now! Good luck!
  11. T

    Separating the point & flat on a brisket

    Yum yum, you cant beat burnt ends!!!
  12. T

    BBQ Chicken Stromboli Idea....

    They look good!!!
  13. T

    Cleaning DOH!

    Bathtub? Nice! The WSM is a hard worker, even it deserves a spa day!
  14. T

    Kingsford Competition Briquets press release

    Frank you nailed it rite on the head! Bottom line, is it a better product or not!!!
  15. T

    Photos of my catering set-up

    Nice rig! Sure helps with a party that big. I cater a lot using just my 3 wsm's a couple kettles and a small offset and it a pain managing all that food. Ive got to get me a big rig like yours!!!
  16. T

    Overnight Brisket and Butts

    I would check it in several places to get an average on temp. You want it to be "fork tender" when done. Your probe should have very little resistance when inserting in the meat. Is your temp probe calibrated? If indeed it is at that temp internal and it seems almost done I would wrap it now in...
  17. T

    Put my 22" together

    ???????? Lump is the only way I roll!!!
  18. T

    Christmas Eve Turkey with Pics

    Looks great! I could smell it all the way up here! Yum-Yum!!!
  19. T

    MONSTER FLAT!

    Hey Rick, hurry up before you get the inch of ice coming your way tonight!!! Up here we are to get about 12 inches of snow!!!
  20. T

    MONSTER FLAT!

    Rick, is that a wsm or santa's little helper? The cook got moved to the morning. Started about 7:15am with lump and lots of cherry and apple. Temps still only at 10 degrees. Pulled everything at 8:00 pm and all is good to go! The WSM fears no cold weather!!! Everything turned out great, but no...

 

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