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  1. S

    What's the Temp Control Gizmo?

    Yes! thank you!
  2. S

    Magnetic knife bar

    I use these cheap plastic blade guards and throw them in a drawer:
  3. S

    What's the Temp Control Gizmo?

    The one that controls airflow onto the charcoal? I thought it was the "BBQ Tender", but I've run searches and haven't found anything.
  4. S

    How Should I have Saved My Ribs?

    I put three racks on the lower grate at 7:30 on Saturday morning. It was cold outside -- in the 50s. The temp at the top vent was about 220ish. I had three chix on top grate. At 1:30, the natives were restless so I pulled everything off. The chix were great. The ribs were cooked and tasted...
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    Hardwood Oak Cut-Offs From Furniture Making

    I've been making a bookcase with white oak. The tree was sawn about 2 years ago, I bought the boards at the sawmill. Can I just use the cut-offs and scrap for smoking? There's nothing special about smoke wood? Also -- If I've bought cherry at a hardwood supply store, should I assume that...
  6. S

    Need Some Quick Help -- Brinkman?

    A friend gave me a Brinkman "Smoken' Grille" recently. I hadn't looked at it, but planned to use it tomorrow, along side my WSM. I need to make three racks of ribs, three chickens and a corned beef. I took a look at the Brinkman, and it seems that the bottom is completely open. The coals go...
  7. S

    Brisket Probe Insertion?

    It's all good. I woke up at 6, and the probe was reading 175. I wrapped and let it go another 2 hours -- maybe a tad too long. But I just had a nice smokey breakfast. Brisket and coffee. Mmmmm, good. (The brisket was 16 lbs, pre-trimmed. I stuck the probe in a tomato from the fridge, and...
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    Grate Temps?

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark H: Thermometers should be the same level as the meat. </div></BLOCKQUOTE> I used to fiddle around with all sorts of probes, remotes and doodads. I...
  9. S

    Moist Pulled Pork

    I wonder if it's possible to use the drippings from the water pan? Never thought of it, and it's probably pretty disgusting. But there's got to be good flavor in there.
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    Replacement Charcoal Pan?

    I've got a 15 year old kettle -- 22" I think -- that came with a charcoal pan, not a grate. The pan is rusting away, but I can't find a replacement. I think an 18" grate will work fine, but won't the charcoal fall through before it's done? Anyone know where I can find another pan?
  11. S

    Meat Grinder

    I find that the Kitchen Aid grinder attachment works fine, but you have to cut small cubes. The sausage stuffer isn't very good. I use a 5 lb verticle.
  12. S

    An Excellent Coffee Maker

    You should really try a vacuum brewer. It's a little more hassle, but makes much better coffee. Cheers.
  13. S

    Grate Temps?

    So -- If I've got 250* in the top of the smoker, Should I assume bout 230* on the top grate and 210ish on the bottom?
  14. S

    Brisket Probe Insertion?

    I put a brisket on about an hour ago. The thermometer in the top of the smoker is reading 250*. I've got the probe in the flat, and it's already at 135*? I'm pretty sure it's in the middle of the meat.
  15. S

    Fattie Cooking

    Where I come from, a fattie is a marijuana cigarette. Thought you'd want to know.
  16. S

    Cross-Cut Roast?

    I bought a 1/4 steer a few months back, and my freezer is still jam packed with beef. The steer grazed on the hillside behind my friend's house. I've had a bunch of hamburger and some terrific sirloins and rib-eyes. there's one package called a "Cross-Cut Roast." I'm not quite sure what this...
  17. S

    Brisket Flat -- Timing?

    I've never cooked just a flat. Assuming it's about 8 pounds (Is that right?) how long should it take? 10 hours? Less? Would a five hour smoke, finished with a few hours in a 350* oven do the trick? Thanks. Hope everyone is having a good summer.
  18. S

    Dry ribs (with a dry rub but no sauce)

    I don't sauce my ribs. Rarely do my guests think they need sauce.
  19. S

    Foiling?

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rich langer: Are you interested in a thread on foiling?? </div></BLOCKQUOTE> Yes. That would be perfect. Let's have thread on foiling. (Just kidding...
  20. S

    Foiling?

    Maybe it's a little late for me to be asking questions, considering my brisket and butts have been on the smoker since 11 p.m. I've been smoking for a few years now, and have never "foiled." Yes, I know, it's hard to admit. I've read about it. Can someone describe the purpose and the...

 

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