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Skiddymarker

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  • Re: VOC's and fresh wood

    SkiddymarkerSkiddymarker
    I like to mix the smoke wood through the lump, trying to avoid the area where I start the fire, towards the front on the top. Within 30 minutes the lump smoke is sweet and the smoke wood is just star…
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  • Re: Coconut formed charcoal

    SkiddymarkerSkiddymarker
    Do I understand this correctly, the sale price for this stuff is about $0.90 a pound? Most of us wet our pants when we pay more than $0.60 a pound for good lump ($12 for 17.6 pound bag) You have to a…
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  • Re: Quick Maintenance Question...

    SkiddymarkerSkiddymarker
    The egg doesn't need a cover - but often the cook does. The reason I have a BBQ shed is to stay dry during our four month monsoon winter here in the PNW. Covers provide a place to capture moistu…
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  • Re: Lump coal...

    SkiddymarkerSkiddymarker
    Lump whore here, will try anything. Maple Leaf is excellent, Canucks rave about it the way our US cousins rave about Rockwood or Ozark Oak. I say be promiscuous. Do it all. Like any recipe, if you ar…
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  • Re: Menu management

    SkiddymarkerSkiddymarker
    I like steaks and chops fresh, i.e. not frozen. Roasts, butts,ribs and poultry are OK frozen, IMHO I do vac pack all meats to be frozen. 
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