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  1. beerich

    Grill-Smoked Sri-Lankan Roasted Curry Pork Ribs

    The good thing about proper Indian masalas (find a good place to buy them), is that they usually don't have salt in them. They give you that option. In fact, this masala is rather bland without the addition of salt.
  2. beerich

    Grill-Smoked Sri-Lankan Roasted Curry Pork Ribs

    Hit up your bulk food place as they have a billion spices and combinations. I did some lemon pepper ribs before this.
  3. beerich

    Grill-Smoked Sri-Lankan Roasted Curry Pork Ribs

    Yeah I got a WSM but I'm trying to up my game on the grill.
  4. beerich

    Grill-Smoked Sri-Lankan Roasted Curry Pork Ribs

    Nothing. I forgot it's meant to be used directly on top of one of those flavour bars. I thought I could use it like a different tube that has more perforations. So the smoke didn't really take as it was sitting on the grill top. Next time, down underneath.
  5. beerich

    Pork Shoulder Rotisserie

    Mine is 14 years old. Heh. I hooked it up to the house gas. Both this unit and my WSM are the best investments I've ever made.
  6. beerich

    Pork Shoulder Rotisserie

    Ya needs a bit of improvement, but it's a great start. That means I need more shoulders. Heh.
  7. beerich

    Grill-Smoked Sri-Lankan Roasted Curry Pork Ribs

    Back ribs, membrane off Olive oil Smoked Sri-Lankan curry powder Pink Himalayan salt Cherry chips in a smoker tube (didn't work out very well, need an updated approach to this) 2 hours smoke at 250F 2 hours wrap at 250F 1 hour unwrap at 250F Not bad.
    • beerich
    • Thread
    • indian napoleon pork ribs
    • Replies: 10
    • Forum: Pork
  8. beerich

    Pork Shoulder Rotisserie

    Well, bought a pork shoulder. Put it on the rotisserie on my Napoleon. Next time I'll take the bone out and truss it up tight so that it's even. Basted it with some Diana's Honey Garlic BBQ Sauce, every 15 minutes for the last hour. It turned out pretty good, for a cheap piece of meat.
  9. beerich

    Cold WSM 18

    Yes, with another probe.
  10. beerich

    Cold WSM 18

    Well, took out the thermometer and it was covered. Cleaned her up and did a two-point test and she seems to be operating properly. I guess I'll have to smoke something soon to test her out. I'll use another thermoprobe inside the dome as well.
  11. beerich

    Cold WSM 18

    It went into the oven at 250°F. It's on the rest now for a couple hours.
  12. beerich

    Cold WSM 18

    Yes I add a whole chimney. Even smaller starts lighting directly, it gets up to temp usually. I'm going to test the thermometer later today.
  13. beerich

    Cold WSM 18

    Been smoking for 14 years. It's recently not been able to get up to temp. Different bags of lump charcoal, and this recent Kingsford briquettes. I do know lump burns hotter. Hasn't for me.
  14. beerich

    Cold WSM 18

    What temps? 200-250. Normal smoking temps I used to get. It was going perfectly in the chimney. Red hot. I'm using my dome dial.
  15. beerich

    Cold WSM 18

    Nope. Been through two different types, and for quite some time.
  16. beerich

    Cold WSM 18

    I've not been able to achieve proper temperatures with my >10 y/o WSM 18". I've used chunk and briquettes (last night) and it just doesn't want to come up to temp. Minion method, all vents open, cleaned WSM. Anybody got any ideas? Cheers
  17. beerich

    Brewer from Toronto

    Just updated my signature.
  18. beerich

    Brewer from Toronto

    Well done. I did a couple chickens similarly to that. Butterfly, but no bacon. I smoked over peat.
  19. beerich

    Brewer from Toronto

    Grillin turkeys is what I want to do. Love to get your insight. Turkey means family times to me. I'd love to take the time to do a good sized turkey for friends, as I lost my family. Love to get your advice on a serious meal like a turkey. Cheers
  20. beerich

    Brewer from Toronto

    Well thanks. This is the second BBQ forum I've joined, as I find them priceless. I need to post about my Brinkman, but I need food first LOL.
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