Search results

nice. thanks

Hi all, I am cooking pulled pork. I have some frozen sausages that I was thinking of throwing on also. Can I just put em on frozen? I normally do them for about an hour when thawed, I was thinking about 2 hours for the frozen ones.

You should try a China box...Google it! I've never used one but it looks awesome. It can cook a whole pig in something like 6 hours. http://www.lacajachina.com/

This is true. As others have mentioned... Salad - used a little bbq cause as dressing Tacos MAC and cheese - just cooked the box stuff and added some pp. I have to try the pizza, sounds good.

I've been researching the rotisserie lately. Everyone seems to love em. Does anyone know of any other options besides the Weber made one?

Costco sells them 2 per package.

I'd go for butts also. I did 2 on smoke day for about 30 people. They were both basicly gone by morning. I would defiantly do 4. I still am disappointed that I don't have any leftovers. It was my first overnighter and they came out great. Many compliments.

Cool, I'll have to try the cracking of the joints. I usually have some pink color, which I'm ok with, however it would be nice to not have to explain the pink color to others that arnt used to the color. Check the usda web site on internal temps. They say do not go by color only go by temp...

Thanks for all the help. I checked the temp and it was about 135. I put them in a cold oven and put it on low to keep the heat up. The pork turned out great...no complaints.

I did my first overnight cook and did not plan it well. The pork has been wrapped for about 2.5 hours. Its in a drawer of an old fridge (not plugged in). We eating in about 3 hours what should I do?. Ps it still feels very hot.

I'm going to go back and swap-out the mesquite for the hickey. I knew they were both strong and wanted to get the more mild one but couldn't remember which was which.

I'm hesitant to use a such a strong wood for the first tune b/c I'm cooking for other people. If it were just me or a smaller group I would not care. I will be doing the standard burgers and dogs also so either way no one will go home hungry.

I bought some Mesquite wood yesterday. They also had hickory. They were nice big clean bags, and cheep too, which is nice because it hard for me to find locally. I've only ever used cherry. When I bought the wood, I was thinking that I could mix Mesquite and cherry but now don't know if...

thanks. The ribs were still good also, although they were much better when the seal held up.

This has happened to me twice The first time I cried a little, the second time I was able to keep myself composed. They were zac sealed ribs that I put in boiling water to heat. I'm not sure if I am not getting a good seal, I'm boiling too long or what. Has anyone else experienced this...

It sounds like direct hh is the way to go. I've done them like this before but still have can't beat my wifes pan seared ones. That makes me angry. I guess that's why I tried the indirect method. Thanks for all the help. I'll update next time we do scallops, it could be a while though. We...

I've been searching for a good grilled scallops recipe. I made some last night by putting on a light coating of oil and old bay seasoning. I cooked them indirect for 10 minutes or so...internal temp of about 140, then loosely foiled. I made some stuffed mushrooms this way, minus the old bay...

It turned out very good. I used the wsm and Apple chips. I actually could have used more smoke. I only used about 3-4 chips. The temp was hovering at 300 with a full lit load and a half unit load of k, I propped the door and the temp spiked to 375. I threw on some hot sausages with it...

I did the exact same thing on a kettle, now I walk around...ouch!!

I'm making this tonight...a couple of questions though... Would I be better of on the kettle or the WSM? Also I want to use up some wood chips that I have. Apple, Mesquite, Hickory or some type of blend? I was thinking kettle and a small amount of Mesquite.