Search results

Don't do it, Anthony! I myself was a beginner less than 2 years ago, in the extremely unforgiving Canadian climate. I was ready to pitch it until I found this site. Read the firing techniques and other tips/tricks. Ask questions here. We'll help you. You've got a cooker that provides...

I believe the standard wisdom dictates to not start mopping until at least halfway through the estimated cooking time, then halfway to the end, then halfway again, etc. You get the idea. Watch your temp pretty close. That BRITU rub uses a lot of brown sugar and it'll start to blacken on you...

As opposed to buying a foodsaver or similar unit, if you're friendly with your butcher, I would ask him if after you're done cooking, pulling, slicing, etc., you can bring it in and have him use his industrial cryovac sealer to package it up for you. Just a thought.

If I trim the 'tail' meat off the back ribs, I have no problem getting them to stand up nicely in a rib rack. The rack has room for four and I can usually lean one against each end for a total of six per level if I need that much capacity. On New Year's Eve I squeezed 15 racks into the WSM! I...

Congratulations Bill! You'll love it, just like everybody else does. I have some great BBQ buddies right down your way. I was in Clarence for a fantastic comp last October and met some really great people. You and/or Dennis should consider coming out this year and seeing what competing is...

I've never made these things myself, but I'm thinking you'll need to be very careful reheating as it wouldn't take much for the cream cheese to melt and ooze out. oven on low temp is probably the best bet.

I just use an el-cheapo electric coffee mill.

What do you think of this idea for cooking the whole thing? Please keep in kind this is untested and I just made it up right now sitting here at my desk, so it may have no merit whatsoever. Get some butcher twine and truss the whole thing up in that attractive crosshatch pattern that you often...

>>>Are you saying that no matter good i get I will always have to stand over the SnP to keep the temps consistent?<<< Unfortunately, that's the nasty truth about cooking with an offset, an inexpensive one in particular. As well as my WSM I also use a Char-Griller, which is similar to what you...

A fellow Canadian BBQer, Smokin' Jim from Manitoba, does a lot of goose. He uses a basic brine overnight, then a rub with Canola oil and McCormick's Montreal Chicken seasoning, cooking at 300 degrees until an internal temperature of 165. Hope this helps.

I'm from the Great White North, cook year-round, and I can't agree with Bruce more. build yourself some kind of windbreak. You can compensate for cold with a lot less anxiety than trying to fight fluctucating temps due to gusts of wind.

>>>1. Is the BRITU a good first smoke for a conservative like myself who needs alittle cooking\smoking confidence?<<< In my experience, this was definitely the case. BRITU was the first time I got results that excited me and made me feel I could do this. >>>2. Can any of you fine folks...

Here's a darn good little sauce, compliments of my budday and fellow Canadian 'Q' freak, Scotty Jacobson (actually I think it may be Scotty's Mom who deserves the credit, I'm not sure) It's a super-easy no-cook, and the greatest thing is you can probably whip it up any time, because you've...

Another thing worth mentioning is that if you take the time to learn and master cooking with charcoal, you can definitely use gas with little difficulty. The same doesn't apply in reverse.

As a matter of personal preference I've always liked my ribs dry or with sauce on the side, but I couldn't imagine doing them without rub. IMHO, it's what you do with your rub that personalizes your 'Q' and makes it your own. Everyone's is a little different, and therein lies the fun. That...

At a recent competition, the team next to me had done the Brinkmann water pan conversion to their WSMs. Even though it was a competition, they were completely confident enough to sleep for five hours without worry. I couldn't have done it, but I tend to fret more than necessary anyway. Moral...

you could try using soaked alder chips and replenishing often, that should give much thicker and stronger smoke. Personally, I like only the smallest hint of smoke when doing fish or poultry. I find it's easy to oversmoke. Just my personal taste I guess

Good work David! I couldn't agree more about BRITU. I had given up on successfully Qing anything years ago, then last summer I found this site and dusted off my old water smoker and tried BRITU. For the first time I understood what the big deal was about low-n-slow smoked BBQ. I have been...

I totally agree with Frank. I have gone through two digital probes thermometers in the past year due to moisture damage. Mind you, they were not REAL polders, but a Pyrex knockoff. I bought a good-quality deep-fry thermo which I clip in the top vent hole and an instant read whch I use to...

I know you were joking about the drill, but you might not be far off. My only nephew just turned seven. His Dad is my brother-in-law and cooking partner on our BBQ team. Little Tyler has hung around and helped us since he was four and is more responsible around fire than most adults I know...