Search results

That's incredible improvement! Congrats!!! I have to agree with you on your opinion of the board. I know darn well I'd have screwed up most everything I've cooked so far if it wasn't for the info I've gotten here.

Atleast you can eat it at kick-off and not have lost your appetite. You know, just in case.

I hope your boys are having a great time toady, Brandon. The beans look tasty!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe: Put this 8lb flat on at 7:30 this morning and hope to have it done by half time of the Skins vs. Dallas game tonight...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dennis Lubertozzi: I'll post some pictures for everyone yesterday. </div></BLOCKQUOTE>Huh? You've been up too long! Take a nap. FWIW, I start...

Jake, next tme you fire up your WSM, let the coals get going well. Don't put the food on while it's smoking. I've only used K in my WSM and haven't had any problems doing it this way.

Careful adding the coal. When I did it I poured unlit on top and I guess I wasn't paying attention because the temps went well over 300*. Be careful taking the mid-section off and don't let your feet get under it. You need to stay bent over. No, it's not good for your back, but if that hot...

David, i used mine right out of the box as it came. I realized right away, when I needed to add coal, that handles were needed. $2 a pop at Lowes for black ones.

Never had a slider.

I don't have a windbreak because I'd like to build a cart with one as part of it. BTW, since our guest didn't make it I ended up tossing a steak on the grill. Thanks for the help, tho. It's great.

Oh man oh man!

You'd surely lose the heat in the cooking chamber which would then have to come back up temp.

I think I can, I think I can, I think I can... See my Off Topic History Channel thread. I'll be eating it alone....

Oh no, I'm totally screwed. The "sheltered" porch is on the NE corner. lmao!!! I've got plenty of coal, but it may be a non-issue as our guest just cancelled. However I really want some ribs. I think I'm going to cook them anyway. I guess the worst thing that could happen is I finish on...

I'm supposed to cook a couple of BBs today and it's mighty breezy out there. I don't have plywood for a windbreak, so I'm going to tuck the WSM up to the house on the porch and close to my grill. It'll be protected on two sides for the most part. I hope that's sufficient. What do I have to...

I agree. He's one of two guys that got me really paying attention to what and how I grill. The other being Robert Rainford on the never-to-be-seen-around-here-anymore License to Grill.

I'd love to know what kind of offset that is. I've asked before, but no one responded. FWIW, I haven't done a whole packer, but I wouldn't use a mop. When I did my first and only flat I used foil.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lou Tarnay: I like packers. I split them and cook the point above the flat so that the fat from the point bastes the flat. It's a little cumbersome at...

Great timing! My wife made meatloaf Sunday and it wasn' very good. She was pretty embarassed. I told her I'd do it on the WSM next time. Thanks for the inspiration. For the record, her meatloaf is usually pretty darned good.

Well they certainly look good. Nice job.