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  1. S

    Cover your rig!

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by BrianD: Does anyone know why Weber designed the middle section such that it fits inside of the lower section instead of over it? And the same thing...
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    Fired up the 22.5" WSM First time.

    Being that it's your first run and you aren't using water my guess is that your temp issues are related to two things. 1) New wsm's can run hot.. lots of reasons but after a few cooks the oil and such will build up and help seal the leaks you might have. 2) I'm betting this is the big one...
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    newbie question - wood as fuel versus flavor

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: location of the fire is the big difference between an offset and a wsm. most of the heat generated by the firebox in an offset goes up...
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    Cover your rig!

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G.: But here's my question: why is that nice cover the WSm comes with so @#$#@ tight? Why not have one that slips on easily rather than one...
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    lump vs. briquettes

    Honestly it's most likely not a fuel source problem. I have cooked low and high with both types. I live an hour west of Toronto Canada so I'm no stranger to cold weather cooking. If you are having trouble keeping heat on high temp cooks, then it's probably more a matter of airflow. Try...
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    A Butt Rub (for Jane)

    Just wanted to thank Kevin for this rub... excellent taste and its something my wife actually doesn't mind me adding to just about anything pork. Like others, I was nervous about salting the meat first (too much too little). But after a couple runs, I found I actually use a lot less salt then...
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    15 - 20 people Brisket and pulled pork high heat.

    Other option on smoke wood would be start your butts first.. At foil stage, add the brisket and the beef smoke wood. With the butts in foil no smoke flavour should penetrate. The only problem is the amount of juggling you will have to do
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    Help. Dried out pulled pork. What can I do?

    Broth would definately work... and especially if it's VERY dry. Juice or any other liquid will definately wind up becoming a dominant flavor. Even when reheating I usually add a mix of 50/50 cider vinegar and apple cider.
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    How do you prop the door open?

    This is how I do it. Sorry for the crude art. Note that the bristles on the BBQ brush allow me to "fine tune" howh big my gap is. http://i103.photobucket.com/al...m131/uglesh/prop.jpg
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    Disgruntled neighbors

    Heck, my wife complains in the summer when I'm starting a cook and I don't close up the windows in the house... So i can understand the neighbours point. Obviously extend the olive branch, but also everyone needs to be considerate of their neighbours. I find some of the worst "smoke" is...
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    No smoke ring

    As the "ring" is purely cosmetic, obviously its not the most important thing UNLESS its for competition. I would guess the secret would lie somewhere in the science of how it forms. Since you are posting here, I would assume you understand the basics. From that I would have a few questions...
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    Help, First Butt

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RKruger: I investigated further and found out that I have 2 butts packed together in 1 cryo pack. I guess I am still in the dark on why they are called...
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    Weird wet covering on Brisket

    For what it's worth, sounds like your wood was smoldering (not burning clean) or you had ash getting thrown up. I would cook a bit hotter and use smaller pieces of wood. Also make sure your wood is properly seasoned.
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    My turn for HH brisket questions

    My 2 pennies on a few of these... 1.) I trim pretty aggressively on HH cooks. You loose a lot of rendering time that you get on the slow cooks, so you will end up with more fat then usual if you trim as you have with slow. 2.) For my taster, my usual rub is fine. With the more aggressive...
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    Hot and fast brisket

    I did a HH Brisket friday night for the family xmas party this past weekend. Since my uncle has a decent slicer, the idea was to bring it whole and slice 2 days later. About the only nice thing about this cold weather was being able to pull the meat off, tent for 15 min, then throw outside to...
  16. S

    Wild Goose breasts

    Well I've decided to start working through the bag of goose my uncle brought my way recently. The breasts are boneless and have been well trimmed. Now I have seen a pile of recipe's which use a marinade and I think that's the route I'll go with round one. Anyone have any other tips/recipes...
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    325 - 350 Possible with the Minion?

    The only trick is getting enough airflow. Dry pan is the way to go. You might find that all vents 100% won't be enough air, so most people will flip the door and slightly prop it open. This will give the coals the oxygen they need.
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    Bacon Explosion

    I think that a large part of the issue with a recipe like this is the variance of ingredients we all use. Using a very fatty sausage (like most mass produced brands) or thick sliced bacon will probably produce a less then appetizing product. I love fatties, and each one just needs some...
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    Bottled Chipotle BBQ Sauce

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Elsie D.: Hey, Scooter, I meant to respond to let you know that as soon as I mentioned where the place was, and that it was near the beer store, the ole...
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    Texas Crutch now, who actuality doesn't use it? lol

    Just to clear up any confusion... the smoke flavour doesn't stop until you pull it off the Q. Smoke flavour is a product of AD-sorption... meaning the particules adhere to the surface of the meat. The chemical process that produces "smoke ring" is said to stop at around 140F, but that isn't...

 

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