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  1. davgam

    Rest in Peace Faithful BBQ Dog

    Very sorry for your loss.
  2. davgam

    What do you think of the smoker part of this brick combo?

    Thanks Dave, that's certainly a consideration. The chargriller that I'm about to retire already burns through a lot of fuel since it's more of a sieve than a smoker after the abuse I've heaped on it. I'd love to get to something more efficient. At risk of appearing schizophrenic, I've come back...
  3. davgam

    Whats your plan for all the leftover Turkey???

    Made a turkey hash on saturday morning. Sautéed diced onions, potatoes, and garlic in a bit of bacon grease (left over from making bacon). After the potatoes had softened up I tossed in a few handfuls of diced smoked turkey and some old bay and let that warm up. Served the hash with...
  4. davgam

    Hello from Vancovuer, BC, Canada

    I may not be able to sleep tonight after reading that rib story. 
  5. davgam

    Hello from Vancovuer, BC, Canada

    Welcome from another newbie! Vancouver is one of my favorite cities, gorgeous place. It is a bit wet sometimes...  That's interesting that smokers cost so much more up there. No one making them domestically in Canada?
  6. davgam

    What do you think of the smoker part of this brick combo?

    After poking around a bit more on the forum, I'm now leaning toward doing an offset brick pit like PJ created here: http://www.smokingmeatforums.com/t/136400/adventures-in-la-brick-smoker/40 but I would add some length beyond the firebox and put the argentine-style grill on top of that...
  7. davgam

    Need a Maverick ET732? Hurry before they are gone!

    I just bought one at 47.99. Thanks for the heads up!
  8. davgam

    "SALT" oven roasting

    Was reading about dry brining and reminded of roasted meat packed in salt, did a little search, and low and behold here is an old thread. I love cooking this way and usually do it with a wood fire, either dropping the whole thing directly into the coals or heating it indirectly. The meat does...
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    Favorites

    Some of my favorite meals/recipes/techniques.
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  19. davgam

    What do you think of the smoker part of this brick combo?

    Hi folks,  I'm considering building a brick Argentine grill and smoker pretty much along the lines as shown in this video: That time lapse video is just fun to watch period but this set up would scratch all my cooking itches to cook over wood fire as a grill and for smoking.  The guy who...
  20. davgam

    Hello from the Eastern Shore of MD

    Thanks all! Old Bay makes a great rub on pork too. 
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