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I registered to this awesome forum when I was a newbie to outdoor cooking back around the 2007-2008. At the time we had a lot of very experienced members and I really learned a lot from them. Just wondering who is still around from lets say 2012 or before.

Many years ago when Cajun Bandit was a brand new company I was one of the first to purchase the original Weber kettle Conversion kit (with the door) so I could turn my kettle into a smoker. Since then I have also purchased other items such as their stainless steel WSM replacement door and their...

At least 10 years ago I saw a one-time show about the history or BBQ on cable TV. I think it was either the History Channel or the Learning Channel. If memory serves correctly it was 1 hour long and had experts in the history of BBQ talk about BBQ past and present. It discussed how George...

I have the Cajun Bandit Rotisserie Ring that I like very much. Well built and fits great on my kettle. I also use the DC powered rotisserie motor as it fits well with the short motor mount that came with the CB ring. I would like to have the option of using my Weber AC powered rotisserie motor...

Calling out to those of you who have made Larry Wolfes' Pepper Stout Beef recipe as written. Can you tell me how many sandwiches this recipe will make? http://tvwbb.com/showthread.php?2848-Pepper-Stout-Beef

A couple of weekends ago I did a Rib and Tri-Tip comp at a local winery here in California. We have done this event the last two years and it is the only competition we usually do. We are caterers, not competitors but this one is for charity so we like to participate. There were 25 teams...

I do catering and when doing an event I often have several pork butts to pull in a short amount of time. This can be quite a bit of work when doing by hand so I have decided I would get one of those pulled pork shredders-you know, the kind you stick in the end or a drill and it shreds the pork...

Lately I have been reading a lot of posts here where the Op is looking for that one right answer to a particular step in creating great barbecue. For instance, "fat side up or down", "how long to wait after starting the fire before putting the meat on", "to wrap or not to wrap", etc. etc. I...

So I was watching an old rerun of Man-Fire-Food hosted by Roger Mooking and he was in Mobile Alabama at a BBQ restaurant called The Brick Pit (http://www.brickpit.com/home). The pit at this restaurant is a three shelf wood burning brick pit. Sounded okay until the owner claimed that he cooks...

I'm seriously considering letting go of most of my arsenal as I am converting to cooking with wood only-No more charcoal. I am of course keeping my Lang 60 Deluxe but would like to free up space and get rid of my 18.5 WSM (2008 model), Jumbo Big Drum Smoker (85 gallon tank), older version Weber...

having a problem deleting this post. Can anyone explain to me how to do it?

A couple of Sundays ago we were going thru several days of constant rain so I pulled out some Tri-Tip I had done the week before and made a dutch oven full of Texas Red Chili. This lasted almost the week before I was scraping the bottom of the bowl. First the mix. The spices soak in the...

Okay so I have only owned black weber products (kettles, WSM, Gasser) so I am turning to you guys for an answer to my stupid question. Are colored kettles such as a redhead, brownie, blue and green Weber’s actually black kettles that Weber has painted the surface or is the color mixed in with...

So in an attempt to perfect my ABTs I tried something new this past weekend. While shopping for the ingredients I decided to forgo the standard cheep thin bacon and purchase center cut bacon instead. My thinking was that because it is a better, meatier cut with much less fat it should make the...

I'll be doing the Placerville Ca 3rd Annual Wagon Train Rib Cook-Off this saturday (6/8/13) so if you happen to be in the area come on buy and say hello. I could use all the encouragement I can get because I am just getting back on my feet so-to-speak. I suffered an injury last summer that put...

I have posted several times how much I wish the Guys at C & C would make a Roto Ring that fits the Cajun Bandit and the Weber Kettle. well as I often do, today I was checking out the products on their website when my eyes lit up with amazement. There it was. Yippie.

This morning I had to get up at 5am and brine a boat load of Chicken just prior to cooking them. After the cook had completed I sat down and did my usual "lessons learned" where I asked myself "why can’t I brine the chicken the day before the cook and then let them air dry overnight in the...

My latest purchase came today. Its a Carlisle Insulated Pan Carrier. They call it a Cateraide. It holds 5 full size 2.5 inch high pans. Cant wait to use it.

Is anyone aware of someone who might be fabricating replacement vent dampers for the WSM? The ones on my 18” WSM have pulled away from the vents and rather than replacing them with the same cheep ones that Weber makes I was hoping someone out there in metalworkingland might be making better...

I primarily use my Big Drum Smoker (BDS) when smoking and enjoy it very much. The problem is that I am torn between using Lump vs. 100% All Natural Hardwood Briquettes. When using a Drum Smoker you must load it with enough fuel to get thru the entire cook because it is not designed for adding...