Search results

Looks awesome dude.

Resize the copy of the photo that you have on your computer. Then reload it to photobucket and then relink it here.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K McCarthy: I'd throw them on now too. Easier to reheat than to rush them to done. Kev </div></BLOCKQUOTE> Agreed. And what Mr. Kruger said...

You guys took all the good ones already... I was going to say: 1.) Searing meat "locks in the juices" and 2.) Water Pans keep meat moist. I've never used a water pan. And if we're trying to replicate what the old cow pokes did back in the day of slow cooking large (or tough) pieces...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Linda Mac: <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 j biesinger: 1)don't rub your rub in to the meat because it clogs the meat's "pores" and then it won't "absorb" smoke we can expand this to any comment...

Update: Did some ribs on a cookie sheet. Read about it here. Also... I didn't bother with the 10 pre-lit briquette thing.. . I just dumped it on the cold grate and turned on the gas assist for a couple minutes, then turned it off, closed the lid and brought it up to temp. It was...

A while back I posted about smoking on the Weber kettle using a roasting pan. You can read about it, and see all the pictures here. Today I decided to try ribs, but I had a problem... Ribs wouldn't fit on the roasting rack for my roasting pan. So what's a fella to do? I drew on inspiration...

Might not be a question of how much smoke, but more of a question of how much exhaust. Smoke it meant to pass by on it's way out. If you had a lot of smoke lingering around for a long time, then (In my opinion) it puts an unappetizing type of smoke flavor to it.

My favorite BBQ tool, just happens to be a set of tongs. I didn't pay any attention to where they were made until I read your post. They are the KitchenAid Cook's Series Stainless Steel Utility Tongs . I like them because they are flat edged, non serrated, and non grooved around any edge...

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

I still want a WSM though. I love the idea of doing lots of food at once. And the vent being out of the way of the falling ash is a big plus.

I did NOT use a whole bag of charcoal. I already had an open 20lb bag that had about 2/3 left in it, and I'd estimate that I used about half of that. So... rough math... I used about 6 or 7lbs of charcoal. And had plenty left over afterwards.

Thanks. I just went out and measured, and the pan is a 12x16x3. And the kettle is the 22.5 model.

Last update: So here it is the next morning completely cold. I shut the vents down after 15 hours cook time and here is what was left over the next morning. Based on this cook, I'd put money down that I could do a 20 hr cook. Which means that ANYTHING is in range when smoking on a...

For the record.. it's now 10:20. 15 hours after I started and I just went out and check the grill and it was still holding temp. I shut down all the vents which always kills a fire quickly, and I'll check to see how much fuel is remaining in the morning.

Foiled for only 30 minutes. The bone pulled clean from the meat with no assistance. The rest of it pulled like butter. Came out a touch dry, not bad at all, but just a touch drier than I'd like. But I think I cooked a little hot as well. And I know there were a...

UPDATE: It's now 5 minutes til 7pm which is the 12 hour mark for both the cook and the larger shoulder. Internal temp of 200 on the money. Removed and foiled for a bit. I'll go pull it here in few. The second/smaller one is still at about 179. I'll leave her on for a bit more...

That makes allot of sense! Can't wait to see your finished results, looks great in the half way pics and I'm pretty sure you're going to get 10+ hours out of those coals...I think I might try this method with a similar rack I've got and a cheap roasting pan. </div></BLOCKQUOTE> I can't...