Search results

For those of you with the Cajun Bandit SS Door, what are you using to clean it with?

Planning on installing the Unknown BBQ lid Hinge for my 22 WSM. Question....does the Weber cover still fit with the lid hinge on? THANKS!

FOR SALE! Hi folks, I have an 18 1/2" WSM and extras for sale, if you're interested.. * 18 1/2" Weber Smoky Mountain Cooker (DZ Model), with new door, original "smaller" water pan and an additional Brinkmann Charcoal pan which can be used as a water pan, and cover. Excellent condition. * An...

Firing up the A-Maze-N Tube smoker with apple pellets. Thin blue starting to roll. Cheddar, Colby/Jack, Pepper Jack, Colby and Gouda on the smoke. The finished product, after 3 hours in the smoke. All wrapped up and ready for their 3 week rest. I wrapped the individual pieces in plastic...

[/URL][/IMG] 6.68lb. hunk fo pork belly all trimmed, came with the skin off. [/URL][/IMG] Dry cure made with Tenderquick, brown sugar, cracked black pepper and a little granulated garlic. Now the wait begins.

15.76lb'er, brined with Oakridge Game Changer for 24 hours, then rested in the refrigerator overnight, injected with melted butter and rubbed with herb butter, sea salt and black pepper. Smoked on the WSM for 4 hours using apple and cherry wood. This was a Butterball turkey with an 8% solution...

I have been doing our Thanksgiving turkey on my WSM for years and have always used the top cooking grate. Several videos that I've seen on YouTube, however, show folks using the middle cooking grate. Just out of curiosity, which grate do you use? and if you've used the top grate before and...

15lb USDA Choice Brisket on the WSM this morning at 6:45; WSM humming along between 290-300. Injected with Butcher BBQ Prime Injection and rubbed with Oakridge Black Ops Brisket Rub. Using Hickory and Cherry wood. Plan is to wrap when internal hits 165, if the color is good. Looking forward to...

On Monday I'm going to try out the expandable cooking rack I received for the first time and try hanging some St. Louis trimmed spare ribs. I have a couple of questions for those of you who may have used this method: 1. Do you still install the empty/foiled water pan to catch drippings? or will...

The Great Lakes Barbecue Association is sponsoring their Spring Fling Cook at Groveland Oaks Park in Holly, MI on May 16th and 17th. This cook is an annual event that allows comp teams to dust off the smokers and try out some new recipes and gives those who might be thinking of starting to...

The Great Lakes BBQ Association is proud to announce that Donny Tracy Bray of Warren County Pork Choppers is heading north to come teach his "Tell All" BBQ Class!!! Donny will give you his all, it is more than just rubs and sauces, it is his mental fortitude on how to go for the win!! You will...

The Great Lakes Barbecue Association will be sponsoring an "Introduction to Sausage Making" class on Saturday February 1, 2014, here are additional details: When: Saturday, February 1, 2014 Time: 10:00 am until approximately 2:00 pm Where: Holiday Inn Express 12150 Dixie Hwy, Birch Run, Mi...

Hi Dave, I want to thank you for taking the time out of your schedule to visit with us and answer some questions. I really don't have a question, just a comment. I met you last year at the 2012 Jack Daniels BBQ Championship and it was indeed a pleasure. I wanted to thank you for stopping by...

Lotta Bull BBQ Class THE GREAT LAKES BBQ ASSOCIATION WELCOMES MIKE & DEBBIE DAVIS of LOTTA BULL BBQ Mike and Debbie will bring their “Technique” BBQ Class to the Wingate by Wyndham Hotel in Grand Blanc, Michigan on Friday and Saturday, November 9-10, 2012. There will be a minimum of 15 and a...

Santa was nice enough to bring me one for Christmas and I installed it this morning. I used a degreaser on the nuts and bolts on the old door and let them soak for about 15 minutes then cleaned them off and disassembled the old door...carefully. I then assembled the handle into the new SS...

My Pitmaster iQue 110 arrived Thursday. Friday and Saturday I participated in the GLBBQA Winter Thaw Comp in Eagle, MI, I'm the rib guy on our team and cook on a 22 1/2 WSM. To give the iQue a fair test I decided to follow the directions exactly as written for the 110 using a WSM; including...

Just checked their website and the Pitmaster Ique110 is on sale for $119 + plus shipping.

The Great Lakes Barbecue Association is holding it's 4th annual Winter Thaw & Practice Cook-Off, Friday and Saturday April 29th & 30th in Eagle, MI (near Lansing) This annual event is geared for competition teams and those who think they might want to experience a competition cook, to come out...

How many guys are using the charcoal ring from an 18 1/2 WSM in their 22 1/2 WSM, and do you find any advantage to doing so? Thanks!!

This weekend will be my second cook on my new 22 WSM. My first cook I used just a foiled empty pan and had pretty good success in controlling temps. Does anyone see any benefit to placing two fire bricks in the water pan and then foiling the pan? It was a nice day here in Michigan and I was...