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I bought a Big Steel Keg going on 3 months ago. I haven't used my WSM since, sold my performer, and the gas grill is sitting in the garage awaiting it's fate (to the dump or pressed back into service for a new owner). The BSK like the BGE is amazingly fuel efficient, and weather resistant. The...

Try SmokinLicious.ca Also try the beech, birch and maple and oak in your area

Did you use a fat free sour cream?

I made this again recently and I soaked the cornmeal for at least 2 hours this time. Here's a couple of recent pics:

I got the 'cooties' buying meat from an asian store here, but it had nothing to do with 'asian'. Would have felt the same regardless of race. They sold cheap pork butt, but it wasn't cheap enough to entice me back there. The meat was butchered out in the open instead of in a clean room. 12'...

I think the RO Plus briqs are great. I've used many many bags of them. Can't compare them to the ML briqs, not been able to try those but I have used a comparable product, and I would opt for the RO Plus at the prices you stated. You will likely find the RO Plus briqs don't burn quite as long...

I've done some. I used really thick ribeyes, gently browned the outside, then smoked with a chunk of frozen butter on top. I haven't done one for a couple of years now ... I should revisit this. Thread is here if you're interested.

One thing I dislike about the new platinum is the grey painted finish on white plastic. It scratches easily and the scratches show as white. The performer table plastic is solid color throughout so when it gets scratched it doesn't look as bad. Other than that I think it's all aces

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: Should of added that the wife has already made it up in one of those 9x13 weber pans. Should I poke holes in the bottom? </div></BLOCKQUOTE>If...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scooter B: I would not recomend the smoking jacket as your problem seems more like airflow. For high heat I still think you will need to do something...

It really depends on the size and the temp used. In any case using store bought ground I try to keep the cook time to a max of 3 hours. I can stretch a 1.5lb loaf cook time out by cooking it around 250ºF - 275ºF. This gives it a little longer in the smoke and more smoke ring. When I do 5lb...

Try Ontario Gas BBQ (Vaughan) or Barbecues Galore (Burlington, Oakville) in your area for a much better selection of charcoal.

I can hardly believe all the responses telling you not to use the frozen patties you enjoyed BEFORE attempting to cook them on the performer well the performer is up to the job I say, if you enjoyed them on the gasser you will LOVE them cooked on the performer once you get a process that works...

I tried a small local producer near my home but they couldn't seem to get 'packer' right and charged over $4/lb Since then I've picked up packer briskets and other large cuts from meat wholesalers in Calgary. Took a few calls but I was able to find a couple, one wanted a minimum order of...

I would assume it would take longer. Are you saying 3 to thaw and 4 to brine, for 7 total? I read your statement as 4 hours in brine if thawed, and 3 hours in brine if frozen. </div></BLOCKQUOTE>That was at the end of a long day, I can see I wasn't real clear there. I meant 'if starting from...

Adam, if you have time let your frozen patties defrost before cooking. In either case make sure they are cooked through, but don't over cook. Overcooking is why they are turning out dry. If you don't have time to defrost them start them indirect (or finish them indirect). Bank the coals to one...

Chris, you might want to consider a Guru smoking jacket or a home made water heater blanket equivalent. With my Guru jacket and no water my WSM will cruise around 275ºF for up to 20 hours on one load of charcoal. One top vent full open (the other 2 closed), 3 bottom vents open about 1/3 (the...

If you were going to brine the thing for 4 hours thawed, then if starting from frozen brine it for 3 hours. Something like that ... a bit less than time from a thawed state. It needs to be thawed for brining to work.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Do you have vent covers on the additional holes in the bottom? </div></BLOCKQUOTE>Yeah, I installed two extra WSM dampers in the top and three in the bottom (ordered the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">is to tilt the lid a bit </div></BLOCKQUOTE> ya, that works really well ... just shift it a bit to one side or you could go all out and drill a bunch more holes in the WSM...