Search results

I got a 22.5 for my bday. I've been using the 18 for over 5 years & had it down like clockwork. Did a butt last night on the new rig, and it was pain. It ran hot, and by the time I got up this morning, the coals were completely burned out. I could easily get 16 hours out of my 18 with out...

After spending some time in coffee-crazy Melbourne, AUS, I came back to USA & just bought a Rancillio Silvia espresso machine. The art of espresso making has a lot in-common with BBQ. Tons of reading, tons of trial & error, tons of finding the perfect beans/grinder/temps(BBQ=meat/rub/temps)...

Doesn't it say submissions must be in by Jan 5th?

The knob on the heat shield has become warped & I'd like to replace it. Doesn't look like weber has any replacement parts for WSM. Correct?

I'm talking about throwing it on the coals for the sheer purpose of adding it the smoke.

I've done the onion once (a white), but it overtook the smoke so I panicked & took it out. The garlic is pretty cool how it burns just as slow as the wood. After 4 hours @ 225, it was heavily charred, but still recognizable. Let me know what u guys think after trying it.

On a rib smoke (@225) one day, I threw a complete garlic bulb (not clove, but whole bulb) on the coals with some wood chunks. Anyone else ever try it? The garlic burned as slow as the wood & what it added to the smell of the smoke was AMAZING. The ribs themselves turned out great. There was...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D Petrman: gregg, I'd like to hear about your prices and what you charge....i do this for a few friends but i know I am way way too low in...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y: 12-ounce plastic squirt bottles from a restaurant supply or online. Put a double layer of plastic wrap between the filled bottle and the cap...

Hey everyone, So I've started doing pulled pork & other bbq for family and friends (and friends of friends) for a little side-$$$. As a part of the 'package', I like to supply some BBQ sauce with the food. The problem is what to put the BBQ sauce in that I wouldn't expect to get back. Anyone...