Search results

I was thinking about making my own hamburger buns. Has anyone here made their own hamburger buns and is it worth the effort? Was thinking of making some pretzel buns. Would it be worth buying a bread making machine? Steve

I have read that not to handle the hamburger as much as possible to keep from compacting it. How would you mix the seasoning into the hamburger without handeling the hamburger? Would you just apply the seasoning to the outside of the burgers right before putting on the grill? Sorry about all...

I bought 2 chuck roasts and ground them up yesterday evening. I just put salt and pepper on the burgers right before putting them on the grill. I could not believe the difference in taste and how juicy they were. My wife who usually only eats 1 burger ate 2. When grinding brisket does it...

I am going to grind my own beef for hamburgers and it was mentioned to use short rib meat. When I go to the grocery store will the package say short beef rib on it? Bones

I am trying to make the juicest hamburger I can and was thinking about grinding fresh hamburger out of beef chuck. Does anyone else grind fresh beef to make hamburgers? How was the taste? I was thinking that by grinding fresh the burger would have better taste. Bones

Has anyone used this product with their wsm and if so what were the results? Bones

When I grill chicken I grill it indirect with the coals set to one side of the grill. To be able to grill more chicken could I just spread the coals out over the entire grill without any adverse effects? With the cover on there should be no flames or will the heat be to high and burn the...

I had a piece of barbecue chicken at Golden Corral and thought the barbecue sauce was really good. Upon asking the manager where I could purchase some I was told that it was made solely for Golden Corral. Does anyone know how I could get the recipe or purchase some? Bones

I have many times smoked ribs on my Weber Smoker with less then a stellar outcome. I have smoked the spare ribs from 4.5 to 6.5 hours at 220 degrees and it seems like the ribs are dry and not juicy. Before I had the Weber I had a Brinkman electric smoker which I smoked ribs on. Everytime I...

When using the minion method and starting with only 12 lit briquettes it is only possible to get one piece of wood on the lit briquettes. With only one piece of wood lit in the beginning how can I get the smoke taste on the meat. Bones

How many 7.5 lb pork butts would it take to feed 1,000 people. Bones

Is it possible to get the WSM low enough to smoke sausage? If not what would be the best way to smoke sausage? Do I need to buy an electric smoker with a temperature control on it. Bones

I smoked 2 pork butts over the weekend and vacumn sealed some of the leftovers to see how they would turn out later. The butts came out great. I am anxious to try the vacumn sealed leftovers to see how they taste. I was told to try it from people on this web site. Bones

I need a rub receipe that is mild and sweet. Thanks Steve

To find out which rubs you will like starting out would you say cut 2 slabs of ribs in half and put a different rub on each half smoke them all and do a taste test? Or how would you experiment to find out which rubs you like. Steve

I am a baby and have really not used much or know much about seasonings, spices and what combinations to use and the results. Actually I do not know where to begin. Where should I buy my spices? I read where you were not suppose to keep them over 6 months and not to buy from grocery stores...

I was going to try Mr. Kruger's rub receipes and had my wife look at the grocery store for Ancho Chile Powder, New Mexico Chile Powder and green peppercorns with no luck. Do these need to be purchased from a specialty store and if so where. Thanks Steve

I smoked some Country Style Pork Ribs yesterday and after 2.5 hours the internal temperature was 170. I smoked them at 200 degrees and thought that it would take longer then was thinking that the ouside temperature was 92. Could the outside temperature have that much of an effect on cooking...

As a new WSM owner I did not fully comprehend the importance of outside temperature. I live in Florida and where I have my smoker is in direct sunlight. I am using a clay saucer and was wondering why I was having trouble keeping the temperature low. With the temperature in the 90's and in...

Is temperature easier to control with water or a clay saucer? Can you keep a consistent lower temperature using water or a clay saucer? Steve