Search results

Has anyone done a Brisket on a rotisserie? Packer or Flat. On a gasser. Just thinking! Thanks for any ideas. Chuck

Why do all my bb ribs taste like HAM ! Is it the smoke,charcoal,meat rubs,I've done now 10 racks and everyone has a ham taste. It seems like everyone has a different opinion on this Hammy taste. Thanks for any ideas or suggestions. Chuck..

Did my first Tri-tip last Sat. Turned on the Weber gas grill and set it to high.Seared 2mins then turned 90°and seared 2 more mins.I did the other side the same time. I then turned down the temp to 350° and did the tri -tip to an internal temp of 150°for medium. It was the toughest piece of meat...

My dad passed away 10yrs ago,I found in the garage 2 bags of Kingsford.My question is can I use these or should I toss them out? (they were in a garabage can.) Thanks for any help.

has anyone doubled up a charcoal ring to hold more charcoal? I burn't 1 chimmey with 4 lite coals it lasted appox 5hrs. I'm trying to get atleast 10hrs before I would have to fill up.Has anyone done this?

I live a 1/4 mile from low income apartments.I have not done an overnight smoke because of this.There has been some breakins in the neiborhood.Any suggestions on how to protect my equipment from getting stolen? (besides moving). We live in a Condo with no back yard.Any ideas.

Contemplating buying or not.Cost over $100.00,is it worth it? Please help me decide.pro's and con's. Thanks for any help on this subject. Chuck.

Has anyone recently ordered from Norton"s Nut & Honey Farm? I placed an order Sept 16,and still have not received my order. I have sent many E-Mails and called many times with no results.His phone is filled up (336-342-4490). He has not called me back yet. Does anyone have any info. on this...

I just received my new Oregon Scientific meat thermometer. I checked it out Saturday and I works great. It even talks to you. I went into the back bedroom and the reception was good. I did notice that it looks identical to Webers temp gauge. Here is a picture of the unit. Reading awhile back...

Now that I know how to post pictures,Here are the pictures from the meat loaf I did last week.They were the BEST.

I'll be doing 6 Baby Back Ribs using the Basic baby back recipie on this site Saturday. My question is,Will it take longer to do 6 slabs then 3 slabs. Has anyone did this using 6 instead of 3? What adjustments will I have to make? Thanks in advance for any help you give me. Chuck.

I'm doing the basis recipe for baby back ribs.I set the vents to 30%. My question is, What temp should I be getting at the dome? Its 4hrs now and i'm getting 210 to 220. The ribs are still tough??? At 30% even the hickory did not light or the apple wood balls wrapped in aluminum. I just...

Chris, Being that I'm a rooky,and did by first screw up on the Basic Barbecued Chicken. I noticed that on the Marinated Chicken you have an important note. I think if it was on the Bsrbecued recepie I think it would have turned out. This is just a suggestion. After going aroud to 7 places I...

What a big disapointment. I followed the recipe that they suggest for the first cook in a SMC. I'll try to list it the way I recorded it. I used 1 chicken instead of 2. and I cut the recipe on the rub in half. Chicken wweight 3.98 lbs. Weather: 5-10mph coming out of the West. I cooked facing...