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  1. smokewatcher

    G,day guys

    Wecome to the clubhouse!
  2. smokewatcher

    Scored one!

    Ummmm......NO!
  3. smokewatcher

    Scored one!

    I picked up this 22" Weber Platinum for $50 yesterday. I was told it's about 5 years old, but it doesn't look like it was used more than a dozen times as the inside of the kettle was still glossy. Has all the parts and even came with the chimney starter (now I have two). I washed it up and put...
  4. smokewatcher

    Using Sand instead of Water

    The water might not get above 212°, but the meat box sure will. Before I switched to sand, I've seen the heat climb to 300° or more...and the water was boiling like mad!
  5. smokewatcher

    Can anyone say "Weber?"

    I've cooked my turkeys on my Weber for many years now and they always turn out great!
  6. smokewatcher

    Nuther "New" Guy

    Welcome to the club. Pull up a chair and have a beer.
  7. smokewatcher

    Another craigslist find...

    I finally found something I could use and/or afford...A 22" Weber Platinum for $50 in Tucson. I've contacted the owner but I can't head down there until Wednesday to take a look. Wish me luck!
  8. smokewatcher

    Brining a turkey

    I've done that same thing many times. Works great.
  9. smokewatcher

    New UDS on the block

    I'm still getting the hang of temperature control on this one. I have four ½" pipes, and even with 3 blocked it rides hot. I think I'm starting with too many hot coals. My first smoke was before it was finished....just couldn't wait! It was chicken halves, beef loin roast and fatties.
  10. smokewatcher

    New UDS on the block

    Just put the finishing touches on my drum smoker. The ash pan came from my GOSM and the charcoal basket stands above it about 2½". It can cruise about 12-16 hours on a single load of fuel. Whatcha think?
  11. smokewatcher

    The best Tamale Pie I ever ate

    I made this tonight and got raves from the family. Thanks for the recipe! I used a large cast-iron skillet and used my home-made salsa in place of the picante sauce.
  12. smokewatcher

    my old days

    I used mesquite when I first began smoking, and I really messed up some grub. It was probably because I was new and didn't know what I was doing, but it was easier to blame the wood.
  13. smokewatcher

    The best Tamale Pie I ever ate

    Sounds tasty. Now I'm ready for breakfast.
  14. smokewatcher

    As new as they come...

    Welcome to the rest of your life...Enjoy!
  15. smokewatcher

    my old days

    Wish I had trees around here to get pickings from....other than mesquite that is. Great for grillin'...not so much for smokin'.
  16. smokewatcher

    test avatar

    Appears to work. :)
  17. smokewatcher

    Pork quantity question

    I've never considered brining a butt, mainly because they seem moist enough already. What did you brine it with?
  18. smokewatcher

    Chocoholic Dessert

    Whip eggs to soft peaks?? Are we suppose to separate them or whip them whole?
  19. smokewatcher

    mustard before the rub

    I use mustard because I have so damn much of it to use up! I can't taste it at all, and it does add to the bark.
  20. smokewatcher

    R+ but pretty funny.

    That is funny!
Great deal on LEM Grinders!
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