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  1. rdwhahb

    Billbo's world famous dry rub & BBQ sauce recipe's

    Never thought about freezing it. Something to keep in mind.I suppose one could even freeze it in zip lock bags as well. Still interested in canning it too. We have all the canning supplies. The more I look back on our canning days I want to say I want to fill the mason jars aproximity 1/4" from...
  2. rdwhahb

    Billbo's world famous dry rub & BBQ sauce recipe's

    Thanks for the reply forluvofsmoke!! I have one more question for ya, when filling a 1/2 pint, pint ect should I fill the mason jar up to where the threads just start on the jar? In other words how much head space would I want? Thanks again!!
  3. rdwhahb

    Billbo's world famous dry rub & BBQ sauce recipe's

    I know this is a very old thread but this is a great sauce. Made it to go along with pulled pork for the wife's office Christmas party. Was a huge hit there as well.. My question is how would I go about canning this in mason jars? It makes a lot and we typically don't use a lot of bbq sauce...
  4. rdwhahb

    Thermoworks smoke and wsm

    Has any one used the thermoworks smoke with there wsm. I want to order one but concerned about the probes fitting through the grommet on the wsm.
  5. rdwhahb

    help with temperature control system

    BBQ GURU gets my vote as well!!
  6. rdwhahb

    Looking for thin metal serving trays

    I often use cookie sheets.
  7. rdwhahb

    Pit controllers....

    I vote for BBQ GURU. Used there party q for a few years trouble free on my 18.5" wsm. Picked up the DigiQ DX2 and again trouble free, steady temperatures in both my 18.5" and 22.5" wsm.
  8. rdwhahb

    Turkey Breast

    If possible maybe but a drip pan under it.
  9. rdwhahb

    When using a Vortex...........

    I purchased the med vortex. I figured it left me with more options.
  10. rdwhahb

    When using a Vortex...........

    Weber has a grate with a removable center section, . I just but wood on top of the grate my self.
  11. rdwhahb

    My First Smoke.

    Definitely cook by the internal temperature of the meat not time. I like to use apple wood for the smoke when I do poultry. I like brine but it's not set in stone. More so when I really just want to change it up. I really enjoy this brine...
  12. rdwhahb

    Weekend smoker

    Welcome to the group!! The weber wsm is a great smoker for sure!! As for meat thermometers I use the Maverick 733 and has worked well for me the past couple of years. Replaced the meat probe once. Two years of faithful service so to only replace a probe in two years is no biggie. However I think...
  13. Vortex chicken leg quarters

    Vortex chicken leg quarters

    • rdwhahb
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  14. rdwhahb

    Vortex chicken leg quarters

    First time vortex chick for me. First off just let me say, I wish I got the this sooner. My Weber kettle was cooking at a little over 500 degrees with ease. In the beginning the stock thermometer was at 600 degrees and was easily controlled with the bottom vent. Total cook time was 40 minutes...
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    IMG_20161030_172318.jpg

    • rdwhahb
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    • Album: Vortex chicken leg quarters
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    20161030_171222.jpg

    • rdwhahb
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    20161030_171038.jpg

    • rdwhahb
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    • Album: Vortex chicken leg quarters
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    20161030_162714.jpg

    • rdwhahb
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    • Album: Vortex chicken leg quarters
  19. IMG_20161030_160428.jpg

    IMG_20161030_160428.jpg

    • rdwhahb
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    • Album: Vortex chicken leg quarters
  20. rdwhahb

    Brats and Kraut!

    dirtsailor2003, that looks like an amazing meal!! I just happen to have some brats in the freezer. Know what I will making with them now. Problem is I already have a list of meals to make lol
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