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Recent content by pettitjoel
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Great thread here and thanks for sharing your project. Wish I had stumbled on to it weeks ago.
Our beverage fridge in the kitchen started running real loud and I replaced it and moved it into our mechanical room in the basement to give this a try.
Have the ink bird set up with similar...
I am in need of a water pan for my WSM 22.5" to use this weekend. Anyone know what would work in it's place?
I have not been able to use my cooker in a few years because the fire code in our condo we moved into and just remembered the water pan is MIA from the move somehow.
A friend wants to...
After 15-20 smokes on a hand-me down ECB, I went to the local hardware store and ordered a WSM 22.5". It will be here on Friday.
I'm going to have a limited amount of time on Sunday and wanted to do a short to medium length smoke (less than 6 hours). Ribs or maybe a couple of chickens... I...
My friends and I always have a poker tournament during the draft. Last weekend I smoked a 7lb pork butt, a 4.5 pound chuckie, and 10lb's of chicken hindquarters - then pulled, bagged, and froze them. Going to get them out of the freezer tonight to start thawing them for Saturday.
I understand...
http://desmoines.craigslist.org/for/1656711280.html
Anyone looking for a WSM in the DSM area, this was just posted on Craigslist for $50.00.
Might be worth a look.
JP
Thanks JDT.
I did remove the silver skin and I had a thermometer probe on the grill grate. My ECB thermometer is useless. My probe will say 230 degrees and the ECB will be on the "A" in warm.
Thanks for all of the input.
I'll give it another shot soon, and post with some Qview.
Sounds like doing ribs is more about feel than other cuts of meat.
Hello all. I recently was handed down an ECB from my wife's grandfather, so I have been experimenting when time allows and learning a lot from all of your posts on this site. Absolutely love the qviews and all of the techniques you all share.
This past Saturday I tried to to do 2 racks of...
Has anyone been to "The Q" on 8th Street in WDM yet?
http://www.thedmq.com/
Used to be Garcia's, Bordo's, and a million other things? I've been meaning to try it but have not yet.
Also, this thread date's back awhile and no mention of KC BBQ? I'm curious at to what people think of it. Two...
El Duderino - From what I know 99% of the meat that HyVee sells comes from PDI in Ankeny (HyVee owns PDI) The only stuff that isn't would be like the Graziano's Italian Sausage etc.
Most of the pork is Hormel, but Hormel ships the product to PDI who then distributes it to all of the stores. To...