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Wood will be delivered tomorrow. Perfect timing, I'm planning on smoking some spares for my daughters birthday.

Cold Stella and I'm a happy man.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.: Veal chops! </div></BLOCKQUOTE> Nice!

Throwing some beautiful cuts of filet mignon on the Weber Q120 for the family. Wife will make a cesar salad and cook up some shrimp. Nice bottle of red (or 2). Now Wednesday, on the other hand, I have a request from my daughter to smoke some ribs (spares). It's her birthday and she loves...

That's exactly what I did and I'd like to think it made a difference. I went more time on the smoker with the heat cranked up once I reached 165 internal and less time in the oven (about an hour or so). It was wasn't mushy at all. Also not "fatty", thankfully. Odd that only one chunk of hickory...

Just purchased 17lbs of it (chunks) from Fruita Wood Chunks. Really looking forward to giving it a try. You just don't see peach wood in Los Angeles so the $31.00 is worth it to me. Lots of other woods on there that I'd like to try someday.

Considering the temp seldom dips below 60 and only rains maybe 3 weeks out of the year in Southern California, I haven't the slightest idea of what you guys are talking about

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: Would this be it?: http://tvwbb.com/eve/forums/a/...052/m/2291098036/p/2 </div></BLOCKQUOTE> now that was an interesting thread

Ok guys, here are the results! Wish I would've taken more/better pictures, but the alcohol was flowing nicely by the time the goods were coming off the grill. Wagyu almost ready to come off Flat ready to be sliced. I walked outside shortly after this pic and my wife finished the job...

14lb wagyu brisket and 6lb pork shoulder on the smoker since 10:30 last night (PST). Also making some ABT's.

Well guys the 13.46 lb beauty was delivered today. I was pleasantly surprised that it was not frozen solid. I may get away with less water and more fridge time. So for this cook I'm doing my first wagyu brisket with my new Maverick 732 and new Thermapen. Also throwing on a 6lb pork shoulder for...

Im' with the others. The Pepper Stout beef is outstanding. It'll bring the house down.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Richard, cook it frozen. I do it all the time. Great smoke ring. You just have to delay putting in any temp probes until it thaws a little...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Len Dennis: Richard: yes. Just remember to change the water. If you've got some, you could even put ice cubes in the water to keep it colder longer...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Len Dennis: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson: Richard, I believe the "safest way to thaw, uncooked frozen meat" is in the fridge. Unfortunately I do not believe your 12-14 lb briskey...

Having a brisket delivered this Friday that will most likely still be frozen upon arrival. What is suggested for the thawing process if I plan to throw on the smoker late Saturday night? Brisket will be between 11-14 lbs. Thanks in advance.

This thread just cost me $59.00 (with free shipping). I have the E73 model but always unimpressed with the range. I'd be lucky to get 100ft in an open field. Throw wall/door in between and forget about it. I'll likely never need 300ft but I'm sure going to enjoy being on the far side of the...

250-275 is no problem. In fact when I'm doing an overnight cook. I set my Maverick alarm temp between 220-265. Using the minion method and full charcoal ring I usually burn pretty steady for 12 hours. With water in the pan.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Ward: Mine came today. If it's not a brand new never used product I can't tell it (it was even in the blister pack). Sweet...