Search results

Pretty much what Bill said. I don't cook without filling the charcoal ring. Throw your lit fuel on the top of the unlit, I usually use about a 1/3 lit of a Weber chimney for a 250F cook, full for a 350F cook. I use a dry water pan for all cooks, never use water, but that's a preference for...

I've never entered a BBQ contest before and have actually only been to a couple, so this is all a new experience for me. Out little town is holding their first comp in late June. It's not a KCBS comp as the KCBS told the city to get a comp under their belts first but it part of the Iowa BBQ...

Would suggest shutting the vents down and restarting. Did a 48 hour cook last weekend, 130lbs of butt plus some sides (beans then potatoes) and cleaned out the ash after each round of butts (3 rounds). Used Kingsford and the ash build-up after each round was required.

I usually get 3 8.5-9lb butts per rack on my 22. This gives enough room for good bark and smoke and keeps them more room toward the center to keep them safe from the direct heat up the sides. Packed tighter and you decrease the bark and have more uneven temps in the butt. If you do both...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Holat: I use a charcoal grate from a 22.5 kettle - it's slightly smaller, but works perfectly. </div></BLOCKQUOTE> Did the same. The kettle...

I saw these rated pretty highly on a couple of bbq blogs, bought the chefs and utility knife and have been pretty happy with them. Wouldn't think they were any good by the price.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Durso: Try working a deal at your Ace Hardware type of store. I'm not sure if they do much of a markup though. what would shipping be? it's...

As much as I hate to say this, our local Walmart has boneless/skinless breast for $1.98/lb and they are thick. So I flatten/thin them out and can make pinwheels out of them. Don't have another source nearby that has as thick of breast to flatten out that will be large enough for pinwheels.

I've seen headless & legless sucklings done on 22's before, want to try one this summer. That sucker looks great.

I have a 22, love it but will get a 18 this summer. I do use more fuel in the 22 than my borrowed 18 and for smaller cooks (i.e. family and/or some friends) the 18 is fine. I do cook for "customers" and the 22 gets plenty of use for that.

I reuse veggie marinades and save in ziploc bags in the freezer but never do for meat marinades, though it seems you can get bugs like e-coli from either now days. If you boiled the marinade and froze it (maybe) could work but you would also change the flavor profile. I just toss my meat...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH: Snow's not a problem. But Wind is. You can cobble together a wind break easily, anything that blocks the wind's direct access to the bottom...

I smoke/grill all year long and being in NW Iowa, we get plenty of cold and wind. Wind blockage is the biggest issue. I also use charcoal versus lump in that I get longer burn times. Also, I use temp probes so that I'm not taking the lid off as often. And like John said, you can use an oven...

Up here we had about 5" of snow but 50mph winds. The town shut down and closed all roads. The police required businesses to keep their employees at the stores until after the snow quit, about 10pm last night, though there was still little to no visibility. Was going to cook for a Christmas...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample:Oh and if you forget your beer out by the Q it might freeze. </div></BLOCKQUOTE> Only if you drink the low-alcohol bunny pi**, drink a real...

I use mesquite with SW recipes but use it in combination with other smoke woods, usually fruit woods. I've also found I like pecan more than hickory with most meats outside of big cuts like butts and briskets. You just have to find your taste levels.

I use both in various situations and have brands I prefer over others and methods with those brands that work for me. Experiment and try different things. As with homebrewing, the first key technique is learning your equipment. And sorry Mike, a pick-up is always better ;-)

I'm a hands on guy, store my rubs in mason jars and pour into bowls to apply by hand. I also use one disposable vinyl gloved hand for handling the meat and "patting" the rub in and one bare hand for sprinkling rub.

1st, I wouldn't brine with less than 1/2 cup each salt/sugar to 1 gallon of water, hence your saltiness. 2nd, to get higher temps, prop your lid using tongs or a skewer and/or prop the door. As said before, you don't need much smoke for lean meats like chicken.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Silverman: I did the external antenna mod several years ago. Huge difference 100ft. range easily, plus through walls etc. Al </div></BLOCKQUOTE>...