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  1. bigsteve

    UDS 1.0a Gets a Spinner

    Good going. I wanted one for my Weber kettle, but the EZ Q's were on back order, and I didn't want to wait. I have the Weber Rotis. Haven't done a tri tip. Birds come out so good I have no reason to brine, or waste beer any longer.
  2. bigsteve

    Smoking bonless chicken breast?

    Brine and watch temp like a hawk. IMHO, they're too much bother.
  3. bigsteve

    Wanted from ECB Gourmet users: opinions on your smoker

    Eric, If the Gourmet is the price range you're looking at, I don't think you can do any better, short of a great deal on a used WSM. I don't weigh charcoal, but guesstimating, I'd say I use only a couple of pounds for a 3 hr smoke, then add a little more. If you get one and start modding, make...
  4. bigsteve

    water or not add flavor or not ?????

    Oh, one final thought. Nice perfume doesn't make Halle Berry any more pretty, but it sure adds to the ambiance.........
  5. bigsteve

    water or not add flavor or not ?????

    It's difficult to say if flavored water adds flavor to the meat. If it does, it is extremely subtle. But you know, the smell of water with some beer and onions in it combined with cooking pork and hickory is enough to melt my brains. So I generally throw some stuff in the water. If nothing...
  6. bigsteve

    Considering adding a BGE

    I have no experience with an egg or a knock off. But if I could afford it, and the wife said to go buy an egg, I'd do it and not think twice. They have a marvelous reputation, so if money is not a problem, why futz around around with a knock off? I'm great at spending other folks money..........
  7. bigsteve

    Any tips? First Smoke on ECB tonight.

    By now you're done. Can't help much with an unmodified one. I modded mine before I used it the first time. But here's some info for when/if you do mod it. For most ECBs: http://www.randyq.addr.com/ecb/ecbmods.html For the Gourmet specifically: http://brinkmansmokermods.com/default.aspx Good...
  8. bigsteve

    Loading up for the annual Family Pig Roast.

    Sounds like fun. Yeah, you couldn't tell my dad anything either. Of course, I'M not like that at all. Just ask my kids.
  9. bigsteve

    Guidance with my project (pork and beef ribs)

  10. bigsteve

    Injection ? for sirloin tip roast

    Although I've done it myself, you shouldn't inject raw meat that you're only taking to 135*. You run the risk of pushing microbes into the meat, and 135 isn't enough to Pasteurize them. This has been a public service announcement from your neighborhood Q-guy.
  11. bigsteve

    drinkin' while smokin'

    Don't know what to tell you. My wife doesn't even notice. But then if I was getting drunk all the time, that I'd get an earful for. Might want to remind the misses (nicely) that "Gee honey, I'm home having a beer and smoking, while (your buds) are out drinking and driving and stuffing dollars...
  12. bigsteve

    Concession Menu Prices

    I wouldn't bat an eye at those prices. You can't get lunch at fast food places for less, and they buy in gigantic quanties. I have to wonder if you're going to make enough money at those prices, but you're the captain.
  13. bigsteve

    Kingsford on sale at Lowe's until the 7th

    Maybe "Glad" products
  14. bigsteve

    Impossible to smoke

    I have a gourmet. As posted above, it seems like 99% of temperature control is based on how many lit coals you start with. I also found what gave me a beautiful stable temperature in April, was blast furnace hot in the summer. You have to adapt. One thing I did was close off the bottom intake...
  15. bigsteve

    Foil = Boil

    Smoke 'em the way you like 'em. Pulling up "traditional/genuine" doesn't work. The first smokers weren't using offsets, or bullet smokers. I'm sure they used whatever wood was in the backyard. They had no access to meat or chamber thermos, so the temp was what it was. I have no doubt what we...
  16. bigsteve

    Foil = Boil

    Good fishing today, eh Grilla?
  17. bigsteve

    Beef Tongue?

    Let me get this straight...... The butt is the shoulder??? Wow.......... Who'd a thunk it? I mean really, besides a farmer, who would know that pigs deficate out their shoulders?
  18. bigsteve

    Smoked Beef Tongue Q-View

    Dis-ing an internal organ wouldn't be sensetive to the folks who like Liver and Kidneys. Hasn't this thread already been hurtful enough to the tongue crowd? Why do we have to be so hurtful? WHY!?
  19. bigsteve

    We don't need a smoker anymore.

    Well those two guys in the video were a couple of fireballs, weren't they? They reminded me of Ed and Ralph, "The chef of the future"
  20. bigsteve

    Seared - Cured Baby Backs W/Qview

    Thanks for the input Ron. Curing is an area I know nothing about. Great looking smoke, as always..........
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