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  1. Alan Soden

    3-2-1 st louis ribs let me down

    So that's why my baby backs deboned themselves...
  2. Alan Soden

    Spatchcocked Poussin

    That looks like a really nice knife, what is it?
  3. Alan Soden

    Spatchcocked Poussin

    wow. my garlic is going curly on top, now I know what to do with it!
  4. Alan Soden

    Pork shoulder on the WSM

    Nice cook and great score on the wood!
  5. Alan Soden

    1st pork shoulder in my mini-WSM

    Looks awesome! How long did you run it on the mini, and what temp?
  6. Alan Soden

    Brown sugar and my rub.....

    Thanks John - I will try that.
  7. Alan Soden

    Brown sugar and my rub.....

    I think it forms a better and more consistent bark
  8. Alan Soden

    Second stall

    Butt.......................
  9. Alan Soden

    Second stall

    I was running about 235 with water in the pan. I did add fuel and take it up to 250 and that pulled it out of my 176* purgatory. I did not foil it until it was ready to come off at 190*. Then I wrapped it tight with some butter and only about 1/4 cup apple juice, and it went into a hot cooler...
  10. Alan Soden

    Second stall

    I'm in a second stall at 176. Its like time stood still...
  11. Alan Soden

    14.5 and long cooks

    You're right Dave I need an 18.5. Priority this summer is to add a covered BBQ pavilion to our deck this spring so I don't have to keep putting the QwikShade up and down all year. I have 3 family members coming over between 12 and 3 tomorrow, so I was planning to get it on between 730 and 8...
  12. Alan Soden

    14.5 and long cooks

    Nevermind, I just looked at it and the water pan is already up to the 2nd grate...
  13. Alan Soden

    14.5 and long cooks

    Dang. I'm trying to decide if I'm going to use my 14.5 or my 22.5 for 1 butt. I do NOT want to reload in the middle of the night. wonder if there's a way to increase the payload if you raise the water pan to the bottom grate level and just cook on the top grate, or if the ash on top will...
  14. Alan Soden

    Deciding on a second 18.5 or first 14.5

    How long will the 14.5 burn @ between 225 - 250? I know it's a smaller volume of air to heat but will it hold enough coal to run that temp for 10-12 hours, or do you need to add fuel?
  15. Alan Soden

    WSM 22.5 + cajun bandit door + Compression latch (SC-62315)

    Thanks Terry - I got the idea from another TVWBB posting - so thanks to Chris and the community for providing this forum where we can share and recycle ideas!
  16. Alan Soden

    Fixed door handle - replaced with compression latch

    Been in a winter slumber, just getting back online with TVWBB! Glad that so many have been able to use this upgrade - I wish I could say I thought of it but I got the idea from another TVWBB member. Some folks have been asking about the handle getting hot - I didn't use a gasket on the...
  17. Alan Soden

    WSM 22.5 + cajun bandit door + Compression latch (SC-62315)

    here's my latch adventure http://tvwbb.com/showthread.php?45886-Fixed-door-handle-replaced-with-compression-latch&highlight=compression+latch
  18. Alan Soden

    For those who have the compression latch.

    Nah, the compression latch handle doesn't get hot. I didn't use a gasket, it's fine.
  19. Alan Soden

    WSM 22.5 + cajun bandit door + Compression latch (SC-62315)

    I did the CB door, gasket, and compression latch too - great mods!
  20. Alan Soden

    Awesome, affordable, pressurized marinade injector!

    Wow, that No Cent's version should be called No Joke - it looks heavy duty. I've been using a syringe injector too. I've been curious how much injection people are using - ask 10 people and get 10 answers but one team said they use 2 cups in a single butt! Not sure that's real or not but I'm...

 

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