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Last night my local Home Depot had the Kingsford Mesquite briquettes on clearance for $2.83 per bag. They are 15.7# bags, so ends up around $0.18/lb. It was stacked just as you entered the store, and there were a couple more bags in the grilling isle. The sales associate told me they are...

I always figured a finishing sauce was more of a bbq sauce for those that like pulled pork served in sauce. A search brought up a lot of different types of sauces that were worth reading. I was happy to read that I am not the only one who notices pork drying out when pulling it compared to when...

A friend's annual 4th of July party is coming up and has asked me to do pulled pork instead of his usual shredded turkey (purchased). I will not be able to make up this much pork fresh for the party. I have about half of the pork smoked now and the another half on the smoker now. I plan to...

I have been wanting to participate in a throwdown for a while now, so here it is. Vacationing this week with the family in Kill Devil Hills (Outer Banks) NC. Hard to choose the best drink for the evening, take your pick! (We were set for the week) Summer shandy paired perfectly with the...

I like to make a horseradish type sauce. Recipe below, works very nice with all beef recipes. 1 cup mayo 1 cup sour cream 1-2 tablespoons prepared horseradish (to taste) 1 tablespoon dill weed mix well and let flavors meld together for an hour or two

I would cook it whole, and around 350deg. Pull at 125 internal and rest 30min. It sounds like you are already making au jus, so that will help remove the pink for those that don't like the natural juices. I have had luck dipping the slices that were too pink in very hot jus for about 2 minutes...

How did this turn out? I am planning to cook a whole loin beside my turkey this year for the day before black friday (since that has somehow become the more important holiday) My original thoughts are to cook it similar to a tri tip. Low temp smoke until about 115° and then quick high heat sear...

Thank you to all that responded. I took the last 3 briskets off Monday afternoon, everything turned out very well. I ended up using two old style charcoal baskets to support a third rack above the top cooking grate. Cooker temperatures were not reading correctly; I assume because the meat was so...

Just loaded 2 in for the night. Going to rig up a third rack for the next 2 cooks. I ended up with 8 big packers, I put the big two on tonight. I usually place 2 drip pans on the lower rack and add a grate to help with cleanup. I will either remove that setup to get a middle rack in, or put some...

How many full packers can I get in my 22" WSM at a time? I ordered 100 pounds of whole packer briskets from my butcher last week. I will be picking them up later today, but I anticipate 6-8 briskets depending on size. My only time constraints are that I would like to have these cooked by late...

J Boldt, try Sturgis Mi WalMart - they listed as limited stock online, but I am sure if you call customer service they will check stock and hold it for you if they have some. They did that for me a while back. Not too terribly far from SE Mich.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash: I wonder if you would have had the same impact if the top of the vertical was cut an inch longer and that last inch was bent at a 90 deg to...

I would advise anyone wishing to make one of these to use 11 Ga material or thicker. 14 Ga just didn't work out well. You can see pictures here; warped 1 and warped 2. When I did my company picnic BBQ last year I "needed" another plate so I could smoke 4 butts at one time. I had this plate made...

Jim, you never really let us know how this is working out. I seem to recall some CSR's and maybe some dinosaur and spare rib dinner cooks with the plate but never any insight to how well it is working for you. I found a great use for mine over the holidays for grilling turkey. I would set up...

I ordered the sear grate myself and can't believe how heavy this thing is. This is a really nice setup. I had been considering the segmented CI grate for a while, but the maintenance issues kept me away. Being able to wash the sear grate insert made this a no-brainer for me. Stupid question...

Cast iron grate, griddle, and wok insert for 22.5" grills. Got this is an email from Weber, IIRC it was available in Europe prior to now. http://www.weber.com/gourmetbbq/ https://store.weber.com/Items/GourmetBBQSystem/ Combined with the free shipping for online orders offer (code: HOLIDAY10)...

I really like the Mr. Brown recipe, it is my go-to recipe. I leave the cayenne out though, I don't think it adds anything worthwhile. I would describe the pepper taste as more a properly seasoned taste than a crisp (bitey) cracked pepper taste. If you want to play it safe, go for Chris Lilly's...

Thank you for posting Peter. I certainly hope no other members on this board have this smoker. I did own one of these this spring for about 3 weeks. (I know... it's not a weber and I do know better.) I had tons of problems with this smoker, the temp just couldn't go low enough without blowing...

I usually try to use fresh coals on the bottom of the chimney. I find that the new charcoal lights/ashes faster than the used. I would attribute this to humidity from letting the coals extinguish and sit in the grill/smoker for a day or two. After the fire starts, the moisture will burn off the...

All kidding aside; I would buy a pink kettle, as long as any profits were split with the cancer society. A lot of companies have done this with their products; I am actually surprised that Weber hasn't done this yet. Brad