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  1. C

    Cornbread, whats the hype?

    It looks pretty good but I second Steve on this topic.
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    WSM 22.5" Finally is Here

    LOL sweet Mark I can't wait to see that! My UPS guy always changed but the one I had when I got my 22 was the same guy for about 8 months or so and I would see him at least once a week. When he came with it, he said he just wants to be invited to the first cook.
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    Portable pic

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: where does the dog poop? </div></BLOCKQUOTE> Right off the side Jim. The board with the odds of who will get hit first is just out of the...
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    Temperature

    Welcome Lee! What were you cooking? What kind of coals did you use (lump or briquettes)? Instead of using a whole chimney starter next time (if you don't want the temp that high), use half of the starter and have some unlit coals already sitting in the kettle and dump the lit onto the unlit...
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    WSM 22.5" Finally is Here

    WOHOO! Congrats Mark! Tough choice on the first cook. Let us know what you decide! Did you tell the UPS guy to sign up here and give you the credit lol Photos: I use photobucket. Once pic is loaded, you select the img code (there are 4 different codes to choose from) and just paste it.
  6. C

    Good article, Cool Readhead!

    Shaun is clearly obsessed with redheads
  7. C

    Cornbread, whats the hype?

    Well it's not like a loaf of bread but it's fantastic tasting! Did you make it with anything or you just had it solo?
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    Weber Genesis 3000 Rehab - FINISHED WITH PICS

    Wow excellent job Mike! Looks terrific!
  9. C

    My First Real Smoke with Pictures

    Sign me up! Nice cook Chuck! I don't have a Maverick transmitter but I agree with Mike. Drop an email to thermoworks.
  10. C

    Roc City Rib Fest Results

    Not a bad job for your first comp Joanne! No comment on the fights.
  11. C

    Ash and Grease

    Yeah Chris ash in the garden or compost pile works. If you have any old coffee cans around you can dumb the grease into that and throw it out.
  12. C

    SmokeDay Pulled Pork (PorkPr0n)

    Excellent looking pulled pork Peter!
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    New WSM 22.5 -- bend door?

    they pretty much all come like that it sounds like. I bent mine to fit better but it's not 100%. I've hear the cajun bandit ss door is awesome. I'm planning on picking on up...one day...
  14. C

    so why Kingsford blue??

    I avoid K altogether. Even though the sales are always amazing, I use RO Lump and Stubbs. I'd rather spend the extra money on Stubbs than buy a couple bags of K on sale.
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    Very impressed

    Glad you're lovin your WSM Don! As time goes on, you'll love it more and more!
  16. C

    Clay saucer for 22.5"

    Just foil the water pan. No need to spend extra money and searching for a clay saucer.
  17. C

    Grilling & BEER

    I prefer Spaten. Either regular or Optimator.
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    Late start for Smoke Day but...

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith H.: Hey, I'm off tomorrow. Have a butt with my mocha rub, a brisket flat with "Goode Co. Hall of Flame" brisket rub AND a corned beef with only...
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    What i learned yest doing my Bone in Pork Butt, and loading question

    I simply open the door and throw in a couple handfulls but it's rare that I do that. I normally fill it with enough lump that lasts through the entire cook. Will if you are using water in the pan, the lower grate is normally cooler than the top. It's just the opposite if you do not use water...
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    It must be my fault?

    Adam the Butt was under cooked and that is why it was dry. Even though it seemed tender with the probe sliding in, it needed to go to at least 195* and it won't be dry. Sounds odd I know but getting it to 195* and letting it rest in foil for at least 30mins is key. Something else to remember...

 

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