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No fresh pineapple tonight - kids aren't fans, wife can't it so didn't fuss with it. WSM - the cook doesn't take longer. I was referring to the time to set up and clean up. The Traeger is wood pellet fired (electric burner). It is sort of like a gas grill, just turn it on and go. It doesn't...

I've heard of the minion method, start a small batch of coals in the middle of a bunch of unlit coals and the fire will gradually work its way out. What is the "snake method"? Haven't heard of that one before.

I'm always amazed at how some of the most obvious things can escape me - Tim that is a great and very practical idea. It is right alongside measuring how much oil you need for your deep-fryer by dunking the bird to be cooked in a pot of water.

I know when I first started, I would keep a log, set temp alarms, etc. Overtime I realized that barring some completely odd event, there is a whole lot of forgiveness in low & slow cooking. Even the high-temp briskets are pretty simple. Ribs leave less room for error, but even those can give...

Except for a luau in HI, I think the only way I've ever had kalua pork has come from an oven or slow-cooker and used liquid smoke. Over the years though I've just fallen in love with the wood smoke flavor you get by cooking over wood smoke. No ti leaves at the market I got the banana leaves...

Ended up using Flickr because apparently I had started an account with my yahoo email. Seems to work ok. Mac is a pain in the butt to toggle between screens. No right-click stinks.

All is starting well. I have photos, but it looks like I need to have a Flickr account or some sort to load photos. Chris probably has instructions and hopefully I'll figure them out. Photos to come? :confused: :o Success. Go to the FAQ menu at the top of the page. There is a section on...

Foil: Keep your heat low to start. After a couple hours, pack the rib duos side by side (as if reconnecting the whole slab) and wrap in foil with some liquid (apple/peach juice). Finish in foil. Nice smokey flavor, no concerns about drying them out.

Tomorrow morning I'm going to make kalua pork for the first time. If you Google "kalua" pork (as opposed to Kahlua, that tasty coffee liqueur) you will get many recipes that call for cooking a whole pig in an "imu" (earthen pit - Hawaiian style) or in a slow-cooker or oven. That VAST majority...

Somewhere along the way, I read that the meat stops absorbing the smoke flavor at around 140 degrees F. As a result, a lot of guys were recommending putting your butts on the smoker cold from the fridge because they would hold below 140 longer. I'm not sure if that is correct or not, but in...

Christmas Eve dinner will be a rib roast (5 rib) plus foil pack potatoes and onions. The temp is 8 below zero (F) and dropping. No idle time admiring the fire, but the cook will go well. Indirect on my 26.5" weber. One chunk of mesquite to add to the flavor. Seasoning is kosher salt then...

Presumably Weber is cooking to produce emperical numbers not to feed family members. Clean your equipment or keep it clean. Foil eases the cleaning process.

I've come to assume that the reason paprika is added is as a filler (helps dilute the other seasonings) and for color. Overdone, I agree with others I've "heard" from that it gives the rub (after cooking) a mealy mouth-feel. But I've come to find that I like some paprika in my rubs. Not huge...

I'm thinking that I now have a reason to buy the 22" WSM. Isn't this the same reasoning we hear "I saved $$$ to buy this". Well I've now got this great rotisserie for my kettle, I guess I need a larger smoker so it will fit that as well. Any feedback yet on quality or ease/difficulty of cleaning?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerry D.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> DO NOT WALK AWAY...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John C S: Hello, My 11yr old daughter is real sensative to spicy. She loves smoked ribs. Any good non-spicy rib rub recipies out there I can try...

Chris, do you like the rub? I'm assuming it is suppose to be a like the rub used at the Rendezvous restaurant - or is it the actually recipe?

Try using a split level fire. Half of the grill will have the very hot fire. Don't worry about it being too hot. Other half will a low or no fire - single layer of coals. Very hot = you can only hold your hand over the grate (4 -5 inches) on for 1 - 2 seconds. Low = hold your hand over the...

When I first started with my WSM everyone with experience would tell me not to fret. I always figured it was because cooking a meal and messing it up wasn't the end of the world. I think what people were trying to tell me was that the WSM and the cooking method (BBQ) was very forgiving. I...

Steve (Dude) - family favorite. Fantastic base from which tweak depending on meal and mood. I just don't buy BBQ sauce anymore. Quart mason jar with #5 at the ready. Thx.