Recent content by Ted Mielke

will do sorry did not think of it till we were already devouring it Ted it was like a stampede when I started slicing

did a few chuck roasts on Saturday but with 115 degrees outside here in Fountain Hills had to keep closer eye on temps but your chicken and ribs look good

did my first crack on smoking chuck roast everyone thought they were excellent , sliced them and treated like brisket righ amount of smoke and overall flavor was great but next time I will ask meat counter to cut me a couple of thicker roasts these were just picked out of show case about 2.5/3.0...

lump charcoal is kinda hit and miss I had bought b&b before but recently bought 2 bags of royal oak 1st bag was about 50% lump and 50% dust 2nd bag I opened today probably 100% was no bigger than a golf ball any suggestions on a brand that is usually consistent size but it is certainly not...

When and where is this course available a very newbi

Thanks was going to ask forum about the Weber have a friend of a friend says that's all he has used for years and has turned out some fantastic meat, been finding them in the $400 range with a few used on Craigslist

hello group, my name is Ted live in the Phoenix area been experimenting smoking on my Weber gas grill have done about a half dozen pork shoulders all though everyone seems to really enjoy them I would like to switch to a real wood smoker (not pellet) have tried dont even care for them myself...