Search results

GM Larry... As usual you got everything under control! Thanksgiving is more than a month away and friends and neighbors are arranging for their holiday turkeys, pork butts, briskets to be "Q'd". Tnx for sharing the pics and narrative... always informative. Have a great day! joe

GM Mike... Great looking brisket! A piece of that would have been great for breakfast on this foggy Friday morn. I am thinking of picking up a brisket for the weekend. Tnx for the inspiration...

Hey Joe T... Don't forget to post some pics and your experience with your WSM. I know you will be happy. As for me, my immediate family; four grown kids and their spouses plus 5 grandkids (3 teenagers) amounts to 15! And they are over every holiday and they all love bbq plus they all expect...

I just "q'd" 2 slabs of spares and a slab of beef ribs. Larry's method works cause I did something similar to it, however we favor ribs that are not in the "fall off the bone" condition. I pulled them off the WSM when between 1/4 to 3/8" of the bone shows. I also cook at 220 deg or so as...

Dave since you don't want to change tanks during a cook you can use the bathroom scale method beforehand. A normal-size 20-pound capacity tank weighs 17 to 18 pounds empty, and 34 to 35 pounds after being filled. To determine how much gas is left, weigh the tank and subtract 18 pounds for the...

Cut into fist size rounds then if you need to split it smaller it will be easy with a hatchet or an axe. Also I found out that maple is easier to split when green... joe

David one solution is to get another tank as a standby but that could be expensive. The other thing I would do is locate a vendor that refills your own tank. That way you pay for the propane that is actually replaced, be it 1/4 or 1/2 of the cylinder. In your case you could have topped off your...

I don't rotiss on my Webers however, I like to rotiss hogs; whole hogs up to 150 lbs dressed wgt. I've also rotissed lambs, turkeys, chickens, baron of beef and pork shoulders. The slow rotation of the spit allows "self basting" to a great degree and lessens dripping of fat and liguids. The...

Great job on the turkey... Gearing up to use the 22" this Thanksgiving. I normally roast 4 birds in the La Caja China but this is the first Thanksgiving that I have the 22"... Thanks for sharing. joe

Good morning... Excellent job on the ribs. Thanks for sharing the pics... wish I had some for breakfast. LOL Have a great weekend. joe

Mark... find a recipe for Chinese roast pork on the internet. I understand the Chinese make an excellent roast.

Joe T... Glad you thought it out and made a decision. Congrats on your choice. In a response to your question on fuel consumption; the more food you cook the more fuel it will use. Simplest example is it takes more heat to boil 2 gallons of water than 1 gallon of water. It stands to reason...

Hi Michael... I host luaus/bbqs and also help other people with theirs and I find it not a problem to keep "kalua pork" at temperature in a chafing dish for several hours. I have chafing dishes, 1 sterno and 2 sterno versions and whatever doesn't fit in the chafing dish, since I prepare a...

Hi Joe... I have both sizes. The 18" I bought off of CL last year and the 22" this past spring. I know one can do alot of meat in an 18" as Larry has illustrated but I like to bbq, entertain and assist people prepare bbq for their parties. With the 22" I can "q" more meat AND I can also "q"...

Kevin... thank you for your reply. I don't agree 100% with you. I grew up on a farm, raised and slaughtered beef, hogs, chicken, ducks, rabbits and turkeys. And I started cooking whole and parts of the aforementioned animals. I also worked in a slaughterhouse and cooked in a restaurant. So my...

Are you saying that when I qued 108 lbs (36 slabs)of spareribs in July, all 36 slabs should have been done at the same time? Some in the upright cooked before those in the main chamber and vice-versa. joe

IMHO, I think the ribs were not done even at that cooking time and temp. Being a thin piece of meat, it is more important to cook NOT based on a timetable. Every piece of meat; pork, beef, chicken et al, cooks differently. Load your smoker with 12 slabs of spareribs and all will cook...

Yes kalua pig or pork can be done in a WSM. It is a good substitute for an IMU. But it will take longer to cook than in the ground and the "flavor" will not be the same. In the imu it will take 5 to 6 hours to cook a whole 150 lb hog while it would take likely double that to cook several pork...

I think if the sound when hit is a sharp sound it should be ready. Green or unseasoned wood can produce creosote and unpleasant aromas. joe

I used to use crumbled newspaper but didn't like the residue flying around so I now use 2 paper towels doused with 2 or 3 tablespoons of cooking oil. Works every time!