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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Sean Flanagan: I've seen this shape on other steel products, so it must be possible. <HR></BLOCKQUOTE> I have constructed shapes such as you describe. It's a simple thing to do on a sheet metal brake with...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bill Hays: Larry, I believe that, should Weber ever decide to redesign the WSM, all of the sections would overlap the lower sections. <HR></BLOCKQUOTE> I think that I agree with Doug if he's suggesting...

** I misread the question when I posted this. As others who answered the real question said, remove when meat temps reach 195-205 degrees ** Remove the butts from the WSM, wrap in foil, and let it rest. If you place them in an empty ice chest in towels, it will stay hot for as long as 4-4.5...

Curtis, The rapid rise to 200 degees suggests to me that, although the dome or grate temp was good, the charcoal had become a bit overstoked. Shutting off all the vents stopped new combustion, but it sounds like you may have had a pretty large heat mass going in the belly of the beast. At...

Tom J, I have no clue. Maybe you are doing someting right... For me, the challenge with using water was that it artificially held the temp down. The water would dry up and I ran out of fuel. I may have had too hot of a fire but since the water kept my heat sink at about 212 degrees +/- I didn't...

It was your bisquets dear. Before that, I merely respected your opinion. When I saw your bisquets, I lost all control.

Thanks for the compliment Keith, but I am in no way qualified to be a grand vizeer. At best, I might make a reasonable sorcerers apprentice. I just try to share some of the stuff I've been learning. Most of it is stolen with pride (or as Keri said, "Shortening the learning curve"). You might...

Two weeks ago I did four 8lb butts with sand only. They turned out beautifully. I did none of the rotating or shifting from top to bottom racks sometimes proscribed. I didn't have the heart to touch them when I checked in on them at about the 12 hour mark. They were just too lovely. Temp at the...

OK, the T-shirt is done, but... are you sorry yet that you brought this subject up again Chris?... Authentic low and slow pulled pork. Vegans only exist because they haven't tried pig candy yet.

If Keri get's hungry over a recipe, I'm gonna take notes. Lessee; buttermilk, baking soda, sugar, yeast, and some other stuff..... Yup, I'm ready. headin' for the kitchen. LOL Chet

The synthetic cord used is polypropylene. It is good stuff. It is the same material used for dishwasher safe food containers. The big difference is that it is stretched out into strands and twisted into string. Relax, life is too short to sweat the small stuff. And synthetic meat wrapping...

String generates no taste during a smoke session. This is particularly true of the stuff the pig came wrapped in from the butcher. You are smoking at low temps. The string is tightly bound to the meat and shouldn't reach a high enough temp to burn and generate its own smoke flavor. The string...

No need to panic over the price of Kosher vs. non. Mords, you have your standards that need to be met. The prices you pay may raise an eyebrow once in awhile by someone new to this thread, but... It's not like the brisket cartel is manipulating the price again, are they? There's no wild...

Keith, Here ya go. An Internet Acronym dictionary. IIRC is "If I Remember Correctly", not to be confused with IRC (Internet Relay Chat). All caught up? YKIYEI

First batch of Copper River salmon is on. I'm going for an appetizer style smoke. I'm really excited. I like smoked salmon. The only challenge is that I have no thermometer. I sent my ET-73 back to Maverick for replacement. Oh, well. Caveman put meat on fire and hope for best. Chet *in truth...

My ET-73 had similar issues. I talked to them and they asked that I ship it back and they will replace it. They sound genuine in their intent to make things right. I have done a little research on 433Mhz technology and there is no reason it shouldn't have a good solid 50' range even through...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Langford: I've never heard of boiling tea for a minute <HR></BLOCKQUOTE> You may want to consider that in the southern US states there was not much variety when it came to tea leaves. Black? Green...

Just got back from Sam's club and while strolling through the meats noticed they had Copper River Salmon for $2.59lb. They also had whole Sockeye if you prefer. Generally, all I have seen around here has been farm raised Atlantic. I picked up about 10lbs. I have a little plan.

You could go to the brinkman fan web page and compare the level of enthusiasm. Oh, I almost forgot, there isn't a Brinkman fan web site. One can make good BBQ on a brinkman smoker, but as with almost anything else, better quality tools make the job easier.

If you should happen pass through Memphis some day (my family home, don't let the CA thing fool ya. I also have family in the Carolinas and in Texas. I was born in Virginia) and order ribs, don't be surprised if there is no liquid tomato saucy stuff to be seen. Traditionally, after fast smoking...