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Recent content by dsorgnzd

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  1. dsorgnzd

    Dumped the ECB 2 door before the wife dumps smokin

    We  told you so.
  2. dsorgnzd

    Dumped the ECB 2 door before the wife dumps smokin

    If you had called Weber instead of Amazon they probably would have sent you a  new lid. My WSM (many years ago) arrived with about a one-inch chip in the porcelain of the bottom piece. They sent me a new bottom, free, and didn't even ask me to return the original.  About 5 years ago I bought a ...
  3. Barbecue Center owner Sonny Conrad dies

    Barbecue Center owner Sonny Conrad dies

    • dsorgnzd
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  4. dsorgnzd

    Barbecue Center owner Sonny Conrad dies

    http://www.the-dispatch.com/apps/pbcs.dll/article?AID=2013130619980
  5. 9369_519905698044779_675466972_n.jpg

    9369_519905698044779_675466972_n.jpg

    • dsorgnzd
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    • Album: Barbecue Center owner Sonny Conrad dies
  6. dsorgnzd

    Butts 0.99/lb at Food Lion

    This morning's Food Lion ad has butts at 0.99 per pound.  Someone from Chesapeake VA posted the same sale on another board,  so it isn't  just limited to NC, apparently. 
  7. dsorgnzd

    How did you come up with your screen name?

    Mine is due to the fact that I've been disorganized all my life, and back in the day, file names and such were  limited to 8 characters. So... Dsorgnzd.
  8. dsorgnzd

    ain't nothing sweeter...

    I cooked on a Gourmet for  a  couple  of years, and had to modify it quite a bit to  get good results.  The 3 main problems are (1) ashes build up and smother the fire, (2) no reliable thermometer, and (3) no way to control airflow (and thus  temperatures).  The lack of a top  vent isn't a...
  9. dsorgnzd

    New member ready to get a Weber 18.5 Smokey Mountain

    There's a ton of good information for the WSM on http://www.virtualweberbullet.com/ (It's based out of San Jose, too.)   I've had mine for nearly 10 years and, like almost every other WSM owner, I love it.  People here on Smoking Meat Forums are very generous with their expertise  and help, so...
  10. dsorgnzd

    What charcoal do you use?

    I bought Nature Glo at Chef Smart when it was about $8 for a 20-pound bag, but the  last few times I bought lump I got Royal Oak from Wal Mart at a better price.  Now, I think the Royal Oak has dropped from 10 pounds to 8.8 (no drop in price, of course).  Do you know of a better (cheaper) source...
  11. dsorgnzd

    Equipment question

    To be honest, I add the meat as soon as I add the lit coals.  With the body of the smoker set to the side, I put the meat on the rack, insert my thermometer probe, and put the lid on. Then when the lit coals are ready, I pour them over/beside the unlit, and then set the body on the charcoal...
  12. dsorgnzd

    Equipment question

    It's MUCH easier to use a remote thermometer with a probe that stays in the meat during the entire cook.  For  one thing, it will give you something to do/obsess over, since you won't have to babysit the WSM to maintain a consistent cooking temperature (I'm only half kidding here).  But mainly...
  13. BGEVTR-2T.jpg

    BGEVTR-2T.jpg

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  14. dsorgnzd

    What's the deal with a can in the middle of your fire ring?

    I've seen this method mentioned several times. You take a large can, cut the top  and bottom out, and put it in the middle of your unlit charcoal. When the lit coals are  going good, you pour them into the can, then use a pair of pliers (unless you have asbestos fingers) to remove the can. This...
  15. dsorgnzd

    No disrespect to Mr Minion, but I don't start a fire like that...

    Interesting.  I've always done it the same way, with one big  exception: I put the  lit coals  closest to the fan, instead of on the opposite side. And it seems to  work  fine that way,  too.  I think consistency is the key - find a way that works for you, and do it the same way every time. The...
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