Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Friends
The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
TonyA
About
- Username
- TonyA
- Joined
- Visits
- 1,415
- Last Active
- Roles
- Member
- Posts
- 166
Reactions
Comments
-
I'm planning on doing one of these for Father's Day ... I can't wait - Great cook
-
I use 5 large chunks cooking 10lb butts.
-
@stlcharcoal great info I just cooked my original gasket today!
-
I don't know if pizza pans are considered heracy but I've been using my woo, stone and grid with the pans going right on the grid with great results. About 6 min at 700 deg. Today was the first time my egg got over 750, to about 1200. I backed it d…
-
@charlie tuna What are the local prices like. That 7.99 is 150 mile radius
-
I like the thermoworks. I've directed people here to it before. My problem is my egg is about 100 feet from my house and I've got two boys under 3. I don't have time to run out and look.
-
I hadn't thought of that. I have a few.
-
Major offender of #1. I blew both once with the steam from calibrating temp
-
Well with wires at 25 each and controllers at 55. I just lift the controllers. But it's the wires
-
I've been through two in as many years. If this croaks before July it'll be 3.
-
this is what i was thinking of from thermoworks.. don't misjudge that picture .. the white unit is not a remote readout. http://www.thermoworks.com/products/handheld/TW8060.html
-
I've been through a couple Mavericks and decided to just give it up .. I kept/keep a log of what size meats cook at what temperature for how long .. and you get a reasonable gauge for how long you should cook. No, it's not the same as seeing the t…
-
Sweet Baby Rays I cut Bone Sucking with vinegar and some black pepper.I just bought a Blues Hog Package .. I haven't cooked yet, but i'm impressed w the sauce and the rub. I haven't opened the red yet.
-
A couple other things to consider: 1) make sure your thermometer is calibrated. 2) make sure the seal between the lid and base is correct. 3) 225 dome is only about 175-200 at the grate when you start to cook. You can hold temps there but it is di…
-
I agree with @Griffin -- congratulations to the young man who took the turkey and with @FearlessTheEggNoob - it is really important to understand and appreciate where our food comes from. Brining is great for wild game. It adds moisture to often …
-
(crickets)
-
He'll make plenty good bbq with a pellet smoker. If he bought a good one like a MAK there will be a lot he can do with it. I had a cheaper one, I didn't care for it and got rid of it. If his intention is to own a smoker for bbq, I think you'll lo…
-
Nice Cook! Can't wait for a little better weather to break out the newspaper table cloths up hear in New England!!
-
Awesome job! I find that we'll rested shoulders always seem to come out better. That may have helped you here. I like no less than 1.5 hrs.
-
Well, the chicken in the weber get smoke wood. Interestingly enough, the wood smoke and the propane combustion give the chicken somewhat of a bacon like flavor. Which I think is part of the allure.
-
Pics
-
No pictures? Ill try again
-
I've had great success wet curing center cut loins and serving like ham. I have pictures up here somewhere .. It's a lot more manageable for 6 people than an 8-10lb half-ham. If you have or have access to instacure, picked up a 5lb roast tonight, …
-
Great table! Enjoy it!!
-
Now that sounds like something I would do.
-
225 dome is only giving you 175 to 200 degrees at the grate, assuming it is calibrated. I typically run my dome thermometer 275 to 300.
-
Ha. No worries Dave. I'll look for your thread.
-
@Dave_Matthews - enjoy it ! There is something very rewarding about watching the smoke go up while the snow comes down ...
-
thanks guys! @dlk7 that is just the shot i wanted to see...