Search results

I've read a few of Texas BBQ Rub's e-mails and have found myself scratching my head afterwards. The not remove the membrane comment in the latest one really had me wondering. The writer makes it sound like the issue is controversial (like the fat up/fat down debate), but he is the first guy...

It's actually not as bad as it looks, but yes, it isn't as simple at the WSM's configuration. :-) Best part about the grill extender is that is also fits in the WSM -- that way you can use it in both cookers. Erik

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Erik, Not true. I was at the Lancaster Super WW 2 weeks ago and they usually only carry flats at Over $3.50 lb don't remember the exact price...

This is for everyone in south-central PA (Lancaster / York / Harrisburg) -- have you found any good sources for packer briskets in the area? I understand the Wal-Mart briskets, when available, are now enhanced. Has anyone found a good local source of briskets?

I have both a BGE and a WSM and use both in competitions. When people ask me which one is "better", I say the WSM is the better pure smoker, and a better value to boot, but the Egg can do many different things very well. I will say transitioning from a WSM to a BGE (I had a WSM for several...

Not that this will have any effect on your decision, but the units are actually made in China.

Brad, I recommend you talk to Bob at BBQ Guru. I talked to Bob at the BBQ on the Farm competition last month and he told me he cooked a bunch of ribs on one at the BBQ Expo in Lancaster in April and said it did a good job. Also, BBQ Guru is supposed to be distributing these things in the...

I was at the Mid Atlantic BBQ Association Expo this weekend and got to see these. Here are my initial thoughts: 1. I was told the cost will be approximately $180 for the Frontier model, which includes two cooking sections, the fish hanger, and everything you need for smoking or using it as a...

The cast iron are probably the best grates for heat retention and for making wonderful sear marks. Their only downside is maintenance, which is more more involved than stainless or porcelainized cast iron. Me, the I think the main reason to use a gas grill is for ease of use, so I'd rather how...

A local store in Mechanicsburg, PA, Today's Home and Leisure, has a fair number of sets of the cast iron grates for Weber Genesis grills. He said he bought out the local Home Depot when they closed out the line. They are selling for $49.99/set (I think). I talked to the owner and he said they...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by C. Main: I hope I'm not hijacking a thread! Erik, There is one ring mounted to the charcoal bowl. Let me explain. I use the WSM at work. At the end of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by C. Main: 50 degrees and we would still be wearing shorts and t-shirts. I do most of my Q'ing at work during the day. Here's a shot of my WSM with six...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jamieson Syrek: Funny I should read this after just coming on from giving my Silver B a good cleaning. Used a metal spatula to scrape the sides of the...

Really? Wow. If Kingsford has found a way to make what is essentially Matchlight charcoal without impregnating the briquets with lighter fluid, then that is a big deal. Doesn't do us any good, but it is still interesting.

Definitely have Hatfield out here. Also have Kunzler; their factory is in Lancaster. People here love their sausage, scrapple and other pork products. Erik

In light of my recent experience, I wouldn't wait until midnight to put the butt on. Put it on around 9 or 10 PM, then put it in a cooler if it finishes early. It ain't much fun if you can't enjoy fresh pulled pork because you need to get to bed because you have work the next morning! Erik

I have a pair of welder's gloves I picked up cheap at Harbor Freight. They offer great protection, but I wouldn't be using them to pick up lit coals. I once picked up a very hot cast skillet while wearing one, and it wasn't long until the heat was coming through. I know a 400+ degree cast...

Well, by 8:50 it still hadn't moved off of 181, and my fuel was just about spent, so I ended up doing what I wanted to avoid and finished the butt, foiled, in a 275 degree oven. It took 45 minutes in there before the temp finally started to move! Finally around 10:30 it hit 200, so I took it...

I put a 6 lbs, 10oz (trimmed) butt on at 12:30 am last evening. It's still going at 8 PM! It hit a plateau at 180. It's quite frustrating. The whole cook I've kept the temp right around 220-225. I know that's a little low, but I didn't think it would hurt much. The last few hours I've gone...