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  1. dangermouse

    Update on ronp and 100 wishes for him

    Glad to hear it went well, here's to a speedy recovery.
  2. dangermouse

    HEB & Krogers Houston area

    thanks for the tip, I was looking for an excuse to do another brisket.
  3. dangermouse

    WTF??? My chimney starter exploded!!!

    holy crap! I always start my chimey on my concrete patio, I had no idea it could explode! Well there you have it, SMF not only saves bbq, it saves LIVES!!! :p would starting the chimney on a stack of bricks on top of the concrete work? or do the bricks transfer heat?
  4. dangermouse

    jeffs recipes

    depends on what meat you're cooking, and what time you're starting the cook. Overnight for a morning cook is good, but 24 hours might be a bit much. Also I suspect a larger piece of meat could take the rub for longer (brisket vs. ribs for instance)
  5. dangermouse

    smoked cheeseburgers

    oh man what a great idea, never thought about burgers on the smoker. how long do they take?
  6. dangermouse

    Cant buy just jeffs rub anymore?

    FWIW I bought both just the other day and used them this weekend. Both the rub and the sauce are exactly what I have been searching for. The only bad side is that I didn't think to double or triple the sauce recipe when I made it. With 7 or 8 people over for some brisket and pork it didn't...
  7. dangermouse

    Love the SMF!!

    Just have to chime in on this thread, I couldn't agree more. 2 months ago bbq was something I bought at a restaurant. With the info and advice on this site, now bbq is something that comes from my backyard. three cheers for SMF, thanks for the new hobby!
  8. dangermouse

    22.5 Weber Smokey Mountain

    what a coincidence, I've got a brisket on my WSM as we speak. And a pork shoulder. and a fatty. (help me I can't stop!). You're absolutely right about the rock solid temps, brisket went over night, and I actually got 3 hours of solid sleep without having to think about the thing. Oh and jeff...
  9. dangermouse

    Smoker "grates" Contamination

    I would think that charred meat and fat bits left at room temperature in a dark smoker would be an excellent breeding ground for bacteria. On a grill, I would also think that high temperatures and direct flame would destroy said bacteria. On a smoker at 250* or so, I wouldn't be surprised if...
  10. dangermouse

    Help! My wife just came home with spareribs!

    Just remember the 3-2-1 thing is more of a guide than anything. I did some ribs and was determined to stick to "the plan". When I pulled them out of the foil they were bendy, had lots of pull back, smelled delicious. I put them back on the rack for another hour and they ended up overdone. In...
  11. dangermouse

    A thought to brighten your day.....

    well if he's like anyone else near government he probably has a mistress or two.
  12. dangermouse

    Last night on D,D,D

    Just saw that the other day, very cool episode. I thought he was going to pass out from those burnt ends. I desperately need to take a trip up there, it's too close to me to have never been. On a side note to that, I stopped in at the old Luling Market in Luling Texas once. They built a...
  13. dangermouse

    Firt impression from using my WSM 22"

    very nice! I noticed in one of the pics from the other thread, you seem to have a very well-sealed door. Mine leaked all over the place, so count yourself lucky there. Of course even with a leaky door I also have no problems holding temps steady. Three cheers for the WSM!
  14. dangermouse

    IA Newbie w/ Rib Question

    I've never used a thermo on ribs before, so I don't know if 177 is good or not. Do you recall how much the meat had pulled back from the bone? I usually use that as an indication, like if there's a half-inch of bone sticking out the side then they're probably about done. edit: Oh yeah, and...
  15. dangermouse

    Smokenator 1000 with Hover Kit

    I used a smokenator a few times before catching the bug and buying a WSM. I have to say that I was completely satisfied with the product, and was able to put out some great BBQ on that little thing. Smoked turkey for thanksgiving, baby backs, even a brisket (alot of work). Now that said I...
  16. dangermouse

    Thermometers for WSM

    I used to run through the door, since it leaked anyway. But I bought the WSM upgrade package from Cajun Bandit, and those grommets are great. The upgraded door doesn't leak at all, so having the grommets to run through are nice.
  17. dangermouse

    Rough Draft of the Logo..

    Looks pretty good, my 2c as a complete novice: The font up top is a bit hard to read, I'd think you want that to be instantly understood, rather than having to take that second glance at the letters. Kill the pig. Disney artists figured out a while back that putting eyebrows on animals makes...
  18. dangermouse

    Ribs and WSM

    I've only done a few cooks on my wsm22, so don't take any of my info as gospel. I fill up the water bowl, if only because I figure that's what it's there for and I haven't noticed any reason to put anything else in there. On temperature, I haven't had any problem keeping it under 225, or as...
  19. dangermouse

    Ribs and WSM

    yep, I did 4 racks of baby backs laid out on the top rack of my wsm 22, though I had to squish them up a small bit to get the lid on. I haven't done more than one shoulder but I'd guess 3 per rack with room to breathe, so 6 total, or maybe 8 if they weren't giant.
  20. dangermouse

    Legends of Texas Barbecue

    I love this book, I guess I just got lucky that is the first BBQ book I got. Going to try some of the Gonzales beef ribs this weekend, along with Barbara Bush's BBQ Sauce. I really love the stories about Texas history, the influence of various regions, etc. Even if there were no recipes in...
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