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Lump, it's what I cook over each and everytime I cook on the WSM or any one of the 7 Weber Grills I own, minus the Weber Gold D of course, so make it 6 charcoals grills, WSM's. I just love lump, never had any issues using it.

j, glad to hear you had better results with the stuffing of the casings this time around.

Spares I'm guessing, since you say they are un-trimmed? When you ask for cooking help, it would help us, to better help you, to know what you are cooking? Thanks

It's just me so, prob just fry up a burger in a Griswold skillet with lard, and some lard fries. I'm going with a lard theme for this bowl.

A Butt Rub for Jane works well for ribs. I usually add some extra sugar when using it for ribs.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dave_k: Hi all, for SB weekend, I was planning on doing two beer can chickens for pulled chicken sandwiches, and two bacon explosions on the same day...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G.: So, can I reasonably expect a butt taken off the smoker at 180-190 to sit safely in a cooler for 4 hours before being pulled? I realise...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russell Y: I saw a Jack's Old South T-shirt from a previous post. Jack's Old South Clothing Know of any other places to get BBQ T-shirts...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Cutchen: So would this be a waste of good beef, or should this work? </div></BLOCKQUOTE> Steve, I remembered this from a few years ago. Smoked...

Good seeing ya Bud! Whatcha cooking, bird or an oink?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D Badger: I need help on how to use my new 18 WSM to slow cook some steaks or roast. Do I use the water pan with water or not? The steaks I like to cook...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Mason: I'm going to be doing a brisket (whole packer) for the Super Bowl and it's starting to look like the number of people who can come won't be...

I agree Kevin, with a "but" thrown in. Pepperdoux is the best tasting pepper sauce I have ever tasted, "but" I just consider it a pepper sauce, as it has very little heat. I don't know, maybe I just got 12 bottles of "little heat to them", duno? My favorite hot sauce hands down is Cholula...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Without foil, it would really be hard to get that rack of ribs tender, but if it was done, it would probably take over 7 hours at a temp...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll: I really want to use lump, but the consistent size of briqs, and long burn time just suits me better. </div></BLOCKQUOTE> I get 16-18 hrs...

Sure you can if you bought a Weber Charcoal Chimney. 2 ways to do this. First way, easiest way is to turn the Weber chimney upside down and place your few pieces of coals in the bottom part, which is now the top. Second way, harder way, is to take the grate out of the Weber Chimney and flip it...

Doesn't make sense unless you are placing the water pan ontop of the charcoal, instead of on the tabs below the lower cooking grate that holds the water pan? I got nothing other than that

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: I just received the "Fine Edge" blade, which I understand helps with very thin slicing. OK, fine. What does that really mean...

Yeah Buddie, great looking steak, glad it turned out well for you. A little salt, and 2 hrs out of the fridge, does wonders for an already good steak.

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