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  1. Christopher H

    Charcoal Chimney

    I use 2 extra pavers and leave a gap inbetween for even more air
  2. Christopher H

    Upping the ante

    I'm curious, how did you adapt the SYD rub?
  3. Christopher H

    What is everyone cooking this weekend?

    Chad I've never tried the high heat but I'd like to! Let me know how it turns out (size/time/texture)!
  4. Christopher H

    how often do you use your WSM?

    So far since I got mine about 6 weeks ago I haven't missed a weekend!
  5. Christopher H

    What is everyone cooking this weekend?

    The menu just went up. I'll be smoking roughly 70 wing drumettes for a bridal shower Saturday and a graduation on Sunday. Do you guys find it easier to spread the wings out to rub them or just toss them in a gallon bag?
  6. Christopher H

    What is everyone cooking this weekend?

    I wish I could, however work's firewall doesn't allow it. :(
  7. Christopher H

    BBQ Supplies Needed

    My local Dollar store has squeeze bottles for bbq sauce. That's where I get mine!
  8. Christopher H

    What is everyone cooking this weekend?

    This weekend I'll be cooking about 5lbs of chicken wing drumettes and some brats!
  9. Christopher H

    What is everyone cooking this weekend?

    Here are the photo results from my cook. I forgot to take a picture of the pork butt! I started the PB and the brisket at noon on Thursday and started the ribs at 3:30. The brisket came off at 6:30 when I foiled the ribs for an hour and then the ribs and PB came off at 9. Temp stayed at a...
  10. Christopher H

    What is everyone cooking this weekend?

    Let the cook begin! 7lb pork butt, 7lb brisket and a rack of baby back will go on later!
  11. Christopher H

    The great debate: to foil or not to foil?

    How long do you foil them and at what point during the cook?
  12. Christopher H

    Benefits of clay dish?

    I use a 14" wrapped clay saucer and last weekend I cooked with 1/2 ring of charcoal and 1/2 chimney of lit coals for 7 hours at 260 with +/-3 fluctuation if that. It was steady as a rock! And even after I closed all the vents, an hour later it was still 220 inside. After every cook and the...
  13. Christopher H

    The great debate: to foil or not to foil?

    Hi all, I'll be doing my first rack of baby back ribs on the WSM (previously used a ECB) along with my other food today. In the past on my ECB I used water in the pan and I used a 2-2-1 method. In my WSM I use a 14inch clay saucer instead of water. Should I still do a 2-2-1, wrap for only 45...
  14. Christopher H

    What is everyone cooking this weekend?

    I'm smoking today for tomorrow unless I decide I want to bring my smoker with me (ugh!). Either way I rubbed a 5lb pork shoulder, 7lb brisket and 2 slabs of baby back ribs. I went with a memphis style rub for the pork, basic salt/pepper, garlic and white/brown sugar for the brisket and chili...
  15. Christopher H

    What is everyone cooking this weekend?

    Thanks Ed for posting the brisket and mac! Here is the pork!
  16. Christopher H

    What is everyone cooking this weekend?

    Wow that looks great!!
  17. Christopher H

    What is everyone cooking this weekend?

    I had a great smoke last weekend and finally getting around to posting pics! I smoked the following at 260 (through the grommet and a digital therm): 4lb Brisket 6 hours (note the picture doesn't show all of the brisket sliced) 4lb pork shoulder 7 hours mac and cheese 1.5 hours
  18. Christopher H

    What is everyone cooking this weekend?

    Are you doing a high heat brisket? Sounds like you have it all planned out!
  19. Christopher H

    What is everyone cooking this weekend?

    What type of chicken is that for? Buschs is 5 minutes away from me!
  20. Christopher H

    First pork butt cook this weekend

    I've done them before but on an ECB.

 

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