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With my most recent Pork Shoulders (and I have cooked-up about 8 of them in the past 2 months..) I have: -Trimmed the fat cap and some of the externally visible fat seams out more thoroughly than I have in the past (I think that this gives me more bark that otherwise gets tossed with the gobs...

I used some on a Brisket a while back - Got the Jack D. Aniels (you know the name) barrel chunks. It's basically oak with a kiss-o-sweetness from the corn-squeezin's Also tossed a few in the smoker box on my gasser when cooking-up some steaks I like it with beef

Spotted this beaut while trolling CL: https://milwaukee.craigslist.org/for/d/large-weber-charcoal-grill/6306823791.html No price specified, but if anyone in the area is looking for one - this may be your lucky day!

That's where I sorta' miss the old "Daisy-Wheel" type kettles: I think that although cleaning the ash out was a more laborious process, they offered better / easier-to-control air/temperature management. (Although I would bet that with the ash bowl open, and I remember hot embers falling /...

Looks like you're set to make touch-and-go landings in the bush...

I cook frozen burgers on occasion - One of my local butchers makes 1/4-pound and 1/3-pound pre-formed patties and sells them frozen as well. I find that with the thinner patties - tossing them on frozen actually works better in many cases vs "fresh": Starting with them frozen keeps them a...

Although I have not had any experience with the iGrill - I'll "second" what PhilP said I have the Thermoworks Smoke replacing an old Maverick Single-Channel unit and it's MUCH better / better range (although BT costs extra) and VERY intuitive to set-up and use - Dad would've called it "Duck...

Yeah, I like the "Texas Attitude" about things - particularly when the "going gets tough": It may be a bit of an over-generalization, but Texans typically don't whine about things (at least, not for long) - they generally roll-up their shirt sleeves and DEAL with it head-on.

If you have a full-size Pop-Up - maybe a good opportunity to make the "ultimate portable / ultimate tailgater Weber Gasser": Create a "Vertically-Shortenable" Pop-Up Weber Gasser than when shrunk, will fit inside your PU or the back of your truck... If you're handy with a Welder, or know...

Yup - you've got the "baby" (2-Burner) version of mine Minimal Single-Bottom-Crossmember cart and cheapo-grey plastic table gives it away But when she's cleaned-up, it will still COOK as good as ANY Weber gasser

Yup! That's the one

It gets easier once your WSM becomes "seasoned" a bit - With mine - I usually do the following: -Set it up / pack the fire bowl with Charcoal / Smoke Wood -Open ALL of the vents 100% to start -Dump about 1/2 chimney of lit on top -AFTER assembling the cooker plus 2-3 minutes, I start...

Perusing Cr-eggs list - Nice looking newer 18" WSM posted in Brown Deer, near where I work I don't really need a second one (I just bought SS grates for my existing one, which is holding-up fine) But any members / lurkers in the area - might be a good chance to pick-up a deal

Admittedly, I don't currently "do" charcuterie That being said - I AM a member of the "Old School, German Heritage, country boy at heart" club and have seen SS made commercially and have eaten my fair share and then some of this stuff (day trips to local farm community markets that make their...

We do not know how old you are Rodrigo - so, we have no idea how much Grilling you have done so far I think that cooking over charcoal gives the best flavor, when you have the time (and my FAVORITE gadget - A Chimney Starter, REALLY helps with that) Then comes learning what kind of fire to...

Whoa! Looks like a rootin' tootin' SHOOTIN' Good time... Glad to hear about the good eats and good times That grill is a dead-ringer for the one that my Dad had in the 1970's when I was growing-up (Except ash-catcher did not have rolled lip around it - it was more like the lower half of a...

If you want to cut a slot - you may need something that runs at higher speed than your drill. A year or two ago, I picked-up a "cheapo" angle-grinder at my local Menards for about 12 bucks with a 1/8-inch cutoff wheel. Harbor freight will probably also have some cheapos like that - they work...

Brining and/or Salting and then letting it air-dry in the refrigerator before cooking (to draw-out some of the moisture in the skin) is SUPPOSED to "help", but from what I've seen it is only PART of the solution. The other part is that as others have stated - you simply need high enough...

So they don't just call 'em "Smokers" for the way that they peel line off yer reel, eh? I've never eaten King Mackerel, but I've sampled some of their smaller cousins (Spanish) - my brother went to school at the U. of West Florida I've heard that they're pretty oily, and oily fish are usually...

I've been smoking-up quite a few Pork Shoulders lately - my findings / preferred technique have been refined over the years as follows: -I make a modified version of Chris Lilly's rub (use Turbinado sugar in place of the brown and white sugar, back-off on the Cumin and use toasted, granulated...