Hey there,
I’ve been cooking on WSM, performers, and genesis 310s for years. Are there any recommended guides for how to start experimenting with this bad boy? Just use the app?
thanks!
I know this is very subjective, but I’d love for some opinions. I’ve got a performer and a WSM. I was planning on finally taking the plunge on a gasser and would like some practical advice from people who know/care about grills.
I’m looking for a way to grill more and planned on a 3 burner. My...
Hey there,
I know that the switch to the new(ish) forum caused a lot of old posts to go missing.
Anyone have a copy of K Krugers rib rubs?
I've searched the posts and can only find links to the missing posts.
Kevin if your out there, do you have a new one?
Thanks!
So I've gotten a load of new chilies and so far I've just substituded Guajillo and Aleppo for ancho, paprika, and cayeene.
I'd love to get some new rubs that have some of these more complex chilies in them. Most of what I've seen while trolling the forum doesn't have these (except for a few...
Hey there,
I just wanted to get your opinons. My Tri cost double the brisket at $4 per. With all the waste in brisket (I think its about 40 to 50 less in the finished product). Why not go tri (plus you get Med Rare meat).
One big reason that I can think of is the freezing factors. Frozen...
Hey there,
I've cooked plenty of spares (st. louis), but my butcher was out ....doh!!
So, do you guys havea suggestion for my first batch of BB? Technique and/or rub.
Thanks
Hey all,
I was wondering what are good prices now a days. I've seen posts from about 5 years ago. Here's what I can find at a butcher (fresh).
Briset packers:$2.49 per lb (was $2 last summer)
Spares:$2
BB or St.louis:$3.50-4.00
Whole Chicken:$1
Bone in butts:$1
Tri-Tip:$5.99 ($4.99 at Costco)...
Hey there,
I just did a HH brisket with spares on the bottom. The cook was perfect.... except that the smoke was hit or miss! Some ribs and briskie were perfect and some were perfect texture and flavor... minus the smoke.
I used apple and hickory. It was 9 small pieces (3 by 2 by 2) mostly...
I'm in denver and it's very dry. Anyone out there use a clay saucer in my altitude? I'm tired of cleaning a water pan, but I'm concerned about moisture.
2nd Question. Anyone know what saucer to use in the newer 18 inch WSM
Thanks