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  1. cricky101

    What charcoal do you use?

    I use Kingsford Blue for most of my smoking but keep a couple bags of Royal Oak lump on hand for grilling steaks/burgers/etc ...
  2. cricky101

    First Brisket on the Weber with (Q view)

    I've been hooked on hot-and-fast briskets recently and my Weber Performer has worked great for them. It seems like it wants to hover right around 275-325 on its own, which works out perfect.
  3. cricky101

    Refractory in the water pan?

    It's a fairly common change to use a foil-wrapped terracotta saucer in place of the water pan as a heat sink in a Weber Smokey Mountain smoker. They're sold to go under planters.
  4. cricky101

    Has anyone tried a Healthy Fattie?

    I've done the exact same recipe and it turned out great. Store-bought ground turkey, spinach, cheese and turkey bacon. I did have a harder time getting it all to stay together when rolling because the turkey wasn't as sticky as sausage because of the lack of fat, but as long as it isn't...
  5. cricky101

    Long Brisket... small smoker Question

    I've used my beer can chicken holder to prop up the center of a too-long brisket before. I put the holder on the rack and then lay the brisket over the top so the middle is raised up and the edges are then pulled in from the edge. After a few hours in the smoker it has usually shrunk enough to...
  6. cricky101

    First cook on my new Traeger 07E with Q-view

    Those pork chops look awesome!
  7. cricky101

    First Beef Fatties

    My girlfriend and I did that with some nice hamburger buns. Tasted great!
  8. cricky101

    Homebrewers Roll-Call

    How long have you been brewing?: About five years All-grain or Extract?: All grain brew-in-a-bag. But I brew an occasional extract batch on a week night if I've got a free fermenter or a keg about to kick. What was the last beer you brewed?: A pretty standard IPA. Lots of summit and cascade...
  9. cricky101

    Bottling question

    Absolutely on the "hurry up and wait." I always misjudge how long it's going to take from when I brew another batch to when it's ready to drink vs. what I have left. I have a four-tap kegerator in the basement and just polished off the last keg last night. I've got two fermenters full, but it's...
  10. cricky101

    I want to start brewing but i got a few questions??

    If you're just starting I'd suggest getting a pail as a fermenter first. If you're careful with cleaning it you won't have any problems. I've got two 6.5 gallon pail fermenters that I've used for years - more than 100 gallons of beer made - and have never had an infected batch. You can always...
  11. cricky101

    Smoking Boston Butt

    This is what I do too. Sometimes I let it sit a little longer until it's cooled down enough to pull without scorching my fingers.
  12. cricky101

    Hi! this is Famous Dave

    Welcome! My fiance and I are in the process of lining up one of your restaurants to cater our wedding reception in September. Can't wait!
  13. cricky101

    Favorite beers

    I've been brewing for quite a while and right now on tap have a super hoppy double IPA, a German-style hefeweizen, a Vienna lager and a coffee stout.My favorites are probably hoppy IPAs, but I really enjoy a good stout of hefe too. And a crisp lager after a day of yard work (or while manning the...
  14. cricky101

    Delays in loading Forum Screens

    It was slow and jerky for me loading pages until I disabled all of the unnecessary scripts. Then works much better.
  15. cricky101

    Come-Back Smoke: Double Packer Briskets, Burnt Ends & Taters in the Vault (Q-View)

    That looks awesome. I WILL be making burnt ends this weekend. It's been too long ...
  16. cricky101

    Lagering a Pilsner

    I agree about the low temperatures. I make a light ale with Nottingham and ferment it at 58-60 degrees and it comes out very lager-like. My friends really enjoy that one because of the lighter flavor, and it is very refreshing. US-05 down around 60 degrees has made some great pale ales and IPAs...
  17. cricky101

    Newbie Question, what Grill to get (Entry Level)

    If you want to grill and smoke, other than something like a kamado-style cooker like a Big Green Egg (not in your stated price range) a Weber kettle would do the trick. I use mine for regular grilling all the time, and use it for smoking when I don't want to break out the regular smoker (a weber...
  18. cricky101

    Lagering a Pilsner

    I'll usually raise it to room temperature for a day or two before lagering to reduce any diacetyl, but if you fermented around 57 with a couple fluctuations you're probably fine.
  19. cricky101

    Sams Club - Pondering first packer....

    I've smoked a few of them and they turn out really good for a nice price. The ones I did were full packers, which I imagine is what you're looking at as I think the flats are usually quite a bit more expensive when they're trimmed and sold singly.
  20. cricky101

    Beef Brisket

    I don't know if you can do it in a MES, but some of my best briskets have been cooked hot-and-fast; 300-350 degrees until about 165 degrees then foiled and back on the smoker until the temperature probe gives hardly any resistance when probing for doneness, anywhere between 190 and 205 degrees. ...
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