Search results

Nice cooking there, Bruno! Gotta' keep after it, and just learn to be creative with your mistakes. It took me a few tries on Brisket as well - they just seem to be a bit more tricky / temperamental than pulled pork and ribs for some reason.

Wow Bill - looks like a fun and delicious day or two of cooking and baking. I almost licked the monitor screen... ;-)

Is there some sort of herbs in the waffles? In your pics - there appear to be green flecks Looks like a good way to enjoy some nice-looking fish Just curious?

WOW! That's A LOT of meat! (and looks very tasty, too!) How hard was it to adapt to the other smoker? My wife and I volunteer for a Basset Hound rescue that serves WI & MN (bassetbuddiesrescue.org) Over the past several years, we have done most of the cooking for BassetFest. Not quite as big...

If it is only being used to START your Performer - another good option might be to get a 5-Pounder tank instead of the big one. It will STILL last W-A-Y-Y-Y longer than the throw-aways, plus you can use it as a back-up for another Gas appliance if you have one. (The 5-Pound tank should be able...

Wow! Never seen a Genesis with Glass Doors before Wish mine had an enclosed cart - it would keep the dogs from trying to lick-out the drip tray (they're smart enough to stay away from it when it's hot) But then I would have hound nosie-prints and lick marks all over the glass... Looks like...

I have not used one - but I could make an educated guess: All that space may allow them to cook A LOT more meat - which could allow for more "picking and choosing" of the finished product / what they turn-in for comps that allow that The Thermal Mass of those large smokers (all of that METAL)...

I purchased one of the Weber covers with mine about 6 years ago. Mine looks like the newer style one on the Right in the picture. My 18" WSM sits outside, covered, all year - it gets some shade, but also gets baked in the Summer and buried in the snow bank in the Winter. Even the "tree rats"...

I have been using hardwood natural lump charcoal almost all of the time in my wsm. Started using Royal Oak lump - but have since transitioned to a local brand (Grove) I find that -It allows me to lay-on more smoke wood (the charcoal itself is more flavor-neutral) -It does burn faster (a full...

Don't expect miracles (if they do on a first brisket - it's probably accidental...) I was at about the same point as you when I tried my first Brisket. I've done a few since then and am getting better at it, but I still have a way to go before I will be at the point of being consistent and...

Joe - For consistent low-n-slow burns, I suggest: -USE The Water Pan -Briquettes (of almost ANY type) typically burn longer than lump -Use some variation of Minion method and catch temps on the way up (I usually toss-on lit, wait about a minute, assemble and close-up the smoker, then put the...

I would probably do them on foil. fold-up a shallow, rectangular pan from doubled-up aluminum foil with about a 1/2-inch lip around the sides. Set-up your grill for indirect heat (I would bank all of the coals on one half of the lower grate) and get it going. Vents most of the way open When...

Buongiorno Enrico, Looks like you have a nice place to enjoy your cooking hobby and share with friends / family. Do your neighbors think that you've gone crazy with all of this American-Style cooking? (Heck, from the looks of it - you'd be at least a little bit crazy even by American...

MMMMmmmm.... Sort of like Tacos Al Pastor, ALA WSM I might have to give this one a whirl

Mine usually looks something more akin to the Right Side of the fillet in your photo. That's how I usually envision fresh, grilled salmon cooked simply. I'll sometimes get a bit more browned (lightly) on the surface for more lean and/or Red-Fleshed fish like wild-caught sockeye or King...

I would probably put a load of charcoal (maybe something hot / neutral, like Cowboy?) in it. Then, get it SCREAMING HOT (think "devils belly with heartburn" :p) Open-up ALL the vents and run it for a while with top off, then top on I would let it burn itself out completely That should burn-off...

If you're looking for a DEDICATED SMOKER to back-up your Grill - I've found that it's pretty hard to beat a WSM (at least, for a "first smoker") That's what I did about 6 years ago - and I've never regretted the choice At first, I was intrigued by the tradition and build-quality of the...

Definitely gotta' try this one. Wonder how it would work on a Roti-Bird? (Baste it on inside and outside) With the taters & squash you had me licking my Monitor Screen :coolkettle:

YUM! That stuff looks really good. Would be the perfect topper for a batch of Red Beans & Rice... (Gettin' to be that time of the year for stuff like that and a big pot of Chili, then crack a cold one or three while watching some Football!)

So, it looks like this is the forward part of the belly, from where the pectoral fins attach to the body. Also appears to have more meat in this area than I expected (but probably still a bit more fatty than the rest of a typical Tuna). I would bet that it's a lot like Salmon Looks Dee-Lish (at...