Search results

Can you put as much meat in the BGE? Never seen one in person yet.

My mistake, I thought we were talking about keeping the rain water out WHILE cooking lol. I also use the garbage bag with a bungee cord if I leave it sit outside. It's on wheels, so most times, I pull it into the garage.

I know with Shutterfly, I can "share" the pics I want to with people through e-mail with a link. Can you do that with kodak? If so, send yourself the link, and post that link here. Something else to try, go to the pic you want to share, right click on it and go to properties, then copy/paste the...

I just push the lit over with a garden trowel on a long handle, then put some unlit in the area I made.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: I wonder if you could cook that way??? I'm guessing the greasy/smokey stuff could drip on the outside of the cooker, but if it would hold...

My Wifey sometimes takes it and makes a good ole fashion chocolate cake. Other than that, most times I drink the whole pot. I do wayyy to much coffee drinking.

Were you part of the Armstrong "clearing house" where they got rid of everyone so the CEO could get the big bonus?? Seems to be happening at a LOT of Companies any more. Place I work for is doing that now. Cutting back on all the little people on the floor that make the money so they can get the...

Country style ribs are great on the WSM/kettle/or gasser IMO. They are nothing but sliced up butt anyway for the most part from what I am told. I would have to say my ribs (spares) are my best cook, and my first choice of what to eat also. Wifey would say butts. Still, my worst item IMO...

Hey there fellow Pa. smoker. Don't let 275 scare you. I have done more than a few butts at that temp with good results. I do like to see the temp hang a little in the 160-165 range for a while, but it all comes out well. I actually thought the butts that I did at 220 were on the dryer side, but...

Royal oak also w/Guru. If I would ever get off my butt and do a 40 minute drive, I would get some Humphries lump which is what I prefer.

I've done spares at 275 lid temps before. Didn't have any issues with the end results. I didn't do all the flippin and floppin that you described, but it sure wouldn't hurt them to do it. I should mention that my Spares were trimmed also.

If you fill the pan with sand, and the temps do get a little high on you, it takes longer to recover IMO. I was also hoping that with less sand, it would be less of an issue using the bottom grate and the radiant heat burning the food there. I found no added value to filling the pan full of sand.

Hey Kirk, I may have missed it, but did you have water in the pan?

I only have about 1" of sand in the pan. That works good enough for me.

It will be a clearer smoke than when you first fire up the WSM, and have just a slight blue hue to it. Another option may be to pre burn your smoke wood in your chimney starter to get it ashed over, then put it in. Some really good BBQ joints do that from what I have seen on TV. That seems like...

Did you put the ribs on right away while going up to temps? Using Kingsford? If I have to use Kingsford for ribs, I wait until the temps are where I want them, and let it burn to a "cleaner" smoke. I can get away with putting pork or brisket on early, but not ribs. If this is how you did it...

I just did 2 butts and a Picnic. I put a picnic (8.5#) and a boneless butt (8#) for dinner, and another Butt to take to work tonight. I used the metal skewers again from the nice Costcos hack job of removing the bone. The little sections that do slip away from the rest of the butt went into the...

They just had the words biggest chicken BBQ in Lancaster again Saturday. They use Kingsford, and I wonder if there was a Rep from Kingsford there.

I went to Costcos Monday to get some butts, and they were out! 50 packs of spares and B/Backs, but zero Butts lol. I asked if they can get them in with the bone in, and they said no. I use metal skewers to try to hold them together. Works ok unless it was a really bad hatchet job, of which I...

Why not use the Guru. Just remember to keep the Guru Damper shut 1/2 way, (10 CFM) and all the lower vents shut, lid vent at 1/3. Unless you think you may have a very "leaky" WSM, it should not be a problem. If you are worried, save it for a very forgiving Butt cook.