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just ordered 2 sacks of Pecan from them, do they generally ship fast?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Bittel: Jim, how do you measure the internal temps of a fairly thin fillet like salmon? A couple minutes off and it's overdone, a few minutes...

USed to mix hickory with apple or cherry. A friend turned me on to pecan and now all I use is pecan. I love the pecan smoked ribs...

I know for a fact most of Webers parts are good ole USA. I would think things like rivets or plastic wheels could be injection molded anywhere though. Funny tidbit....I grew up in Hoffman Estates IL and little did I know my good friends parents own an o-ring company that supplies Weber with...

My only tip is dont cook it any higher than 150 degrees internal. Your looking for a nice blush color. Smoker or grill will both work well. A WSM at about 275 -300 would give good smoke flavor and not let it dry out. Also, post # 1 I see, Welcome to TVWB! Enjoy your stay

Call weber, their customer service is the best in any industry. They will help you out.

What I do is put 7 1/2 racks on the char broil rib racks. I add a 3rd grate by putting 4 beer cans on bottom rack to hold a middle grate. I then put 4 more empty cans on the middle rack to hold the top rack. It gets a bit tippy but works nice. You may want to have someone help you empty the...

My home depot doesnt have 2 24 pound packs, they have 2 20 pound packs. It works out to 20 cents a pound, Sams always has it for 22 cents a pound so I havent stocked up. Lowes sounds like a good deal but I have to drive 20 miles to get to it. A charcoal war would be ideal, I am down to 3 24...

I use the following 1C White Vinegar 1C Cider Vinegar 2-3T Sugar (according to your taste) 1T Cyanne pepper (I like it with a kick, your results may vary) 2t tobasco sauce (regular of Habenaro) salt and pepper to taste Simmer for 10 minutes This isnt an original but a variation of one that...

I do almost the same as Joe. No mops, and no rotating. My technique differs in that I pull the meat all at the same time. I figgure after 20+ hours another 45 minutes on the smoker isnt going to change things a whole lot. I also end up mixing all the pork together in the end so if somehting...

You have everything as close to calculated as you can. BBQ has a way of throwing a curve ball here and there. I typically put my butts on the smoker at about 4 or 5 PM then add more charcoal when I wake up in the AM, about 14 hours into the cook. One other thing you may notice on a cook as...

Im like you, I run at 220-225. Bork Butts 20+ hours are the norm. If I want to speed it up I will crank the pit to 250 after the butt goes through the 160 plateau. When I see it hit 169-170 I turn the heat up and have no ill effects.

I am like some others here, I like a very basic slab of steak. I usually buy the whole top loin strip and cut my own steaks 2+ inches thick. Coat with black papper then start the fire (lump for steaks) total time on the counter about 45 minutes. Right before cooking I add the salt, sear both...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob B.: I believe pineapple juice is very acidic and can break down meat pretty quickly, causing mushy-ness. Perhaps that was part of the problem...

I know I have brought it up here before but if your looking for a good set of reasonably priced knives the Sams Club Members Mark knives Item: 954377 are pretty awesome. They are Tramontina Professional knives with the sams name on them. You get about $300 worth of cuttlery for $99 bucks...

Does it put out enough heat? I ask because I generally have fires in the fall when it is 20-30 degrees (beer never gets warm) Would the new Flame keep us warm without cuddling up to it?

What do you guys like to use for wood? I usually am called upon to make brats for all functions and would like to try something different. I generally boil in beer first then grill. The way it was explained to me is that the alcohol acts as a solvent and softens up the fat in the brat so when...

Both....high heat sear on the gas grill and then put on the WSM to finish. Plus its fun to use more than one cooker at a time.....

I guess im old fashion, I use a beer can.....I cross the birds legs then zip a cable tie around them to make the tripod that holds it up. Is their an advantage to using a purpose built device in this situation?

My nutemps all run 5-8 degrees cold so after waking up and doing the math in my head they are still at 28 degrees.....oh wait there is no food in the cooker tongight.....