Recent content by nctim

Hey Dutch, I remember reading somewhere in this thread about the beans having more liquid in the can than previously. This is only the case if you buy from Walmart or Sam's Club. To meet their stringent price points Bush's reduces the bean to liquid ratio while still canning 55oz. Well known...

I never want to rip someone off. he lady said her daughter backed into it in the garage. It's certainly not Weber's fault. As a businessman I try to keep my karma good and use it when necessary. I've moved on to something I can actually smoke a whole packer or half a pig without firing up the...

Yeah, I usually cook the big briskets on my Carolina cooker pit. It stays the same temp for hours. My wife's are faster in the oven so we'll do flats or points in there. She's gotten to liking the brisket bags for the oven in the last couple of years, I like them covered in foil in an aluminum...

Hey Danny, We eat it hot and cut chunks, not sliced. No way to slice my brisket, believe me, I've tried a couple of times. My wife makes the church lady (what I call the "funeral brisket") bisket that all the ladies in Weimer serve at funerals. Slow baked in the oven in big aluminum pans with...

Hey Ed, All at once, like my avatar. This guy was young and didn't have belly fat yet so no bacon. Tim

On another note, some day I'll have to tell you all about the time my wife caught my kitchen sink on fire. Tim

Maybe it's ECB? I don't know El Cheapo Brinkman offset smoker. I got my WSM from a yard sale. Looked like someone dropped it off the roof. I got it for $5.00 and thought I could make it work. It worked real well if you babysat it but if you left it for an hour or so the temps would go up. I got...

Well Danny, I think I've found my problem. I'm originally from Texas and have eaten some killer brisket in my day. Having lived in North Carolina for 35 years I guess the low-and-slow has gotten into my blood. It seems to me that the low and slow method dries all the moisture out of a relatively...

Butchered this young fella early in the spring, now he's gonna be cooked and picked!

East of Asheville, in Fairview.

Hi All, So I tried the new EBC this past weekend. Leaks like a sieve but I expected that. I found the temp to be pretty easy to control, a lot easier than a WSM. My WSM would spike fairly easily if I didn't watch it. I think I'm going to have to get a new probe for actual air temp as I held a...

Hey Joe, Got a large bag at Wall-mart. Thanks for the heads-up. It was on sale? $7.00 for 16-something lbs. Been raining all week so I'll season tomorrow and smoke on Sunday. I'm going to try a 3lb chuck roast and a 5lb pork shoulder together. I've never made a rub for chuck. You got any...

I'll check WM for the RO Lump. My FB opens from the top so a saddle won't work. I guess I could warm them on the gas grill, I often use that monster while I'm smoking to keep things warm and up to temp while move stuff around and bring the fire on the smoker under control. Check out my avatar...

Hey Joe, thanks for that. I have a couple of apple trees I cut down last year and I've used it my WSM. It burns pretty fast, though. I'll experiment while I season it. I haven't seen the Royal Oak Lump around here. I do use Royal Oak Briqs for starting and base fire in the WSM so I think I can...

Thanks Joe, we're in Fairview, 15 miles outside of Asheville near Chimney Rock. I've got a WSM 18.5 and my wife gave me a Brinkman offset last year for my birthday. I finally added onto my "Tiki Hut" (Smoke shack) this spring so I could put together the smoker. We put it together yesterday and...