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That's a form of recycling I can get into! Now I have a valid reason when SHMBO asks why I keep bringing home so many bottles of wine.

I've started my chimney using numerous methods from sheets of newspaper to paper towels sprayed with Pam. They all work some better than others. I have found a way that includes pig by products and I consider recycling which makes me happy. I have bacon at least once a week. The bacon grease...

I use an electric knife for carving turkeys -- but only turkeys. So it gets used once a year. An electric knife on a turkey will not tear the skin off when carving. The brand name is Black and Decker, so yes it really is a power tool! Everything else I use a standard steel knife. The...

I have a love/hate relationship with Kingsford in my WSM. I love it because it is always dependable (unless the bag is wet!). I hate it because: It won't burn as long as I would like It fills the WSM with ashes that cover the vents Is a pain to clean up So off and on over the years I have...

AFter cooking numerous briskets with some degree of success, I finally figured out the foil thing for the last couple of hours of cooking. That brisket came out almost perfect, the flat was sliceable and the point fell apart. The combination of both made pretty much everyone happy to a large...

When it rains I try to keep the WSM sheltered as best as I can. I use a patio unbrella to keep most of the rain from hitting it directly. Cool weather does not effect it at all. Freezing weather does effect how you set the air vents, and causes the charcoal burn rate to increase. The biggest...

EG, It looked to me like the coals burned out at the five hour mark, and he finished the cook in the oven for another five hours. It looked tough and extremely dry. No wonder he pured the Carolina Red Sauce on the meat in the bowel.

I normally like these video's on Weber Nation. But this one was a dud on so many different levels. If a newbie followed Jamies directions to a tee, his WSM would be on the curb along with his Brinkman. I was disappointed that Weber allowed this to be on their web page. Some of the things I...

9 hours. I don't think that's "too quick". I think it's just about right especially after you foiled the meat.

You could modify step 1 by substituting yellow mustard instead of the salt thereby reducing the salt to zero. I use yellow mustard on ribs to help the rub stick to the meat right before I cook them. Adds 0 mustard taste to the end product.

Kettle.

That would be a great idea. Thanks!

I think I would get a Brinkman.... JUST KIDDING! DON"T SHOOT ME!

If it was full of sap and then kept in a warm enclosed environment, then you were fermenting apple wood. Throw it in the sun and let it dry out and you will be fine.

I agree. 1/4inch is good. While your at it have them cut you the full brisket, not just the flat. You won't regret it.

I use them both as well. Probably the small ones the most.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> If I didn't have so much time in trimming up the spares I would do them instead. </div></BLOCKQUOTE> 25 years ago when I bought my 1st rack of spare ribs my ignorance...

Yesterday I had an opportunity to try a little experiment. I was cooking ribs for a gathering of adult leaders for our Cub Scout Pack. I had volunteered to cook the ribs. Now I have my preference for ribs, and I have read the pros and cons on this and other forums as to which is better...

I was in Costco today and noticed that they are offering a Kirkland brand lump. 20lb bag for $9.50. The store was in Orlando.

I like K for short burns (<10 hours), but I have become very frustrated with it for longer burns. If you get to the point that you need to add more charcoal you will find the ash content is all the way up to or past the grates. When you add more K to an ash laden pot you then have a hard time...