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just so happens I did my first whole brisket in a while, inspired by both tallow videos you mentioned! I don't have a lot of experience with whole brisket, so take my notes with a grain of salt. wish I had done a better job with pictures and notes, but this is my recollection of the cook...

quick epilogue to the lower shelves. realized I was overthinking it, so I ordered some z brackets from rcplanebuyer and added two more wooden slat shelves. done for now!

all safety squints fully engaged for production work.

the lower extensions are on purpose - I plan to turn those into shelves. the tank can sit on the right side, and the left will hold whatever.

that was a wood handle WSM, and I do have a replacement I ordered from someone on the forum a LOOOONG time ago to install still. I think I wanted to make a pattern or something before installing, but every time I pick it up, I never get around to it, so instead I have one of the not so rare...

time for my once a decade post, and this one is fitting because it goes all the way back to the origins of my connection to this bulletin board! Chris and I worked together many, many years ago, and during the earliest days of the Virtual Weber Bullet and the bulletin board, I got a brand new...

I was inspired by Jim's error in the Sweet Sauce by Aaron Franklin post to share this one I tried from The Oregonian. a few notes: I thought the rub was good do what you will with the cooking instructions - I think we all know how to do better The Oregonian REALLY needs someone to review...

http://www.yelp.com/biz/sweet-home-waimanalo-cafe-market-waimanalo-2 http://sweethomewaimanalo.com/ If you are visiting Oahu and go out to the east side (Sea Life Park, Hanauma Bay, Makapuu), then Sweet Home Waimanalo is a decent BBQ joint to eat at. The BBQ is not spectacular, but I never...

http://www.yelp.com/biz/lilis-bbq-honolulu http://youtu.be/PQIT5CDbmR0 interesting combination of Korean BBQ (which is grilled food), Samoan sweets, and a short BBQ menu for good measure! Pork ribs, beef brisket and corn bread. I had the pork rib plate, and it was pretty good. 4 large bones...

http://guavasmoked.com/ https://www.facebook.com/pages/Guava-Smoked/236110063085379 in Hawaii, this type of bbq is referred to generically as "smoked meat". typically cold smoked then finished on a grill, or sometimes eaten jerky style. Guava Smoked is currently my #1 BBQ (style) pick in the...

I know what I'm having for lunch tomorrow.....

My local Bel Air market (related to Raley's) provides knife sharpening for free! You can pick up some cardboard sleeves for your knives, drop them off, and when their sharpener shows up every week, they get yours done as well. Not sure if Raley's also does this. I did use it a couple times...

I use a Gatco angle sharpening system. Similar to the SpyderCo triangle stones, this setup allows you to put new edges on a variety of edges (straight, serrated, scissors, etc). There are a few different sets you can get - I use the diamond stones myself. If you do not have experience using...

Usually all it takes is a call to the meat department and maybe a 1 day wait to get around limits like this. My wife is in charge of buying turkeys to distribute to employees at her place of business (300+), and last year ended up getting them at Safeway. Meat manager said the limit is to...

Did you notice how much fat or connective tissue marbled the meat before you put it on? Maybe you just got a lean one... Do the boiling water test on your probe if you need a sanity test. Make sure you test the meat temp in a couple locations if you still don't believe it. k

The mechanics are basically the same, obviously on a smaller scale. Depending on how much meat, and the dimensions of the meat and other materials will determine the depth of your hole. For a turkey and pork butt, we go between 18 and 24 inches deep, and as wide and long as you need to so you...

My friends and I do this every so often. You don't need to do a whole pig either, since most of the fun is drinking the day away waiting for the steam to stop rising. We usually do a pork butt, and turkey. Let me know if I can help. k

Caught this on Good Eats the other night: When using a chimney starter, put a few squirts of high smoke point oil on the newspaper. This is supposed to create a wick effect, making the paper last longer. I've had problems in the past in high wind conditions when the paper burns so fast that...

Hi All, I was wondering if anyone knew of any good knife sharpening kits and sources. I am looking for something to take care of my everyday kitchen knives. I am primarily considering a rod guided system. The Edgepro Apex set is supposed to be the best, but I am looking at getting a GATCO...

Hi All, This has nothing to do with pipes, so Stogie can can skip this thread (unless he has the info I need!). I was watching Good Eats the other day and Alton Brown made mention of using Corn Cobs instead of smoke wood while grilling. Just wondering if anyone has tried this in a smoker, and...