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  1. zimq

    Sunday Smoke - Butt w/ QView

    Started this beauty at about 830 this morning. Got done about 430. A little guy, bout 6lbs. Did him on the Weber Kettle. Used Royal Oak, hickory chunks and apple. My rub and sauce. Wrapped after about 4hours. Cooked at about 260 the entire time. Put the dripping through the gravy separator...
    • zimq
    • Thread
    • Replies: 6
    • Forum: Pork
  2. zimq

    Royal Oak Lump Charcoal

    Restaurant Depots pricing is the best I've seen. Almost the same price as Walmart and it's a bigger bag. I like RO because it burns cleaner and is a little more pure. It is harder to regulate temp, but I think it's worth it in the end. Sent from my SCH-I535 using Tapatalk 2
  3. zimq

    Rib Quality question - Baby backs vs St Louis

    Spares for the win! Sent from my SCH-I535 using Tapatalk 2
    • zimq
    • Post #16
    • Forum: Pork
  4. zimq

    to much smoke?

    Agree with the above. Run vents wide open. Also, be careful not to use too much wood. With this smoker, I actually found that if I burn the wood chips dry instead of wet, I get a better result, especially with no water in the pan. (maybe just a little sand). Really, the key is not...
  5. zimq

    Weekend Ribs!

    Thanks again everybody!@DFY- 3-2-1- is great for Spare Ribs. For Baby's, 2-2-1 is better at about a 230-240 degree range. I have also heard of folks doing a 2-1-1 with bb's cooking higher at about 275.Typically, spares are a little bigger than the babys and need that extra hour. Babys are...
    • zimq
    • Post #14
    • Forum: Pork
  6. zimq

    Weekend Ribs!

    Thanks ya'll! Did these bad boys on the Weber Kettle. Used my special rub recipe and secret sauce. 2-2-1 method. Came out perfect!
  7. zimq

    Weekend Ribs!

    Costco had baby backs on sale for $2.89/lb. Did 6 racks of deliciousness! Sent from my SCH-I535 using Tapatalk 2
    • zimq
    • Thread
    • Replies: 17
    • Forum: Pork
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  10. zimq

    Finishing Dust?

    I typically sprinkle a little of my rub on the ribs or pulled pork when it comes off the cooker. Adds a little "umpf" to it. I think in the show, they were using some different sugars at the end that were grinded into a dust. I believe they said turbinado and brown sugar.. I see a lot of folks...
  11. zimq

    First attempt at brisket with weber kettle

    275 is just about the perfect temp for a brisket. It looks like you have too much coal in there, try scaling back next timenwith that. I typically start with about 3/4 a chimney of unlit then add about 1/4 lit to it. When you get it to the twmp you want, leave it alone. If it shoots too high...
  12. zimq

    Just what do the KCBS Judges want?

    As a CBJ myself, i can tell you that you have to find out what the local taste is. Sample meat from the local primary Q place and go from there. Judges are instructed to judge on how THEY feel about the product, not judge how a book tells them too. I still say if you are doing it for fun, cook...
  13. zimq

    New to Q ; help getting started

    To learn, start with an electric. Like an MES30. Or, a simple Weber Kettle grill will get you consistently good results. Good luck and butts up! Sent from my VS910 4G using Tapatalk 2
  14. zimq

    Quick question about MES?

    How much fire? Sent from my VS910 4G using Tapatalk 2
  15. zimq

    Big plans for the weekend

    The purpose is moisture. However, I use a MES30 and have found that the flavor and bark is better without anything in the pan. Use a spritz instead throughout the smoke. I use half vinegar and half apple juice. Good luck! Sent from my VS910 4G using Tapatalk 2
  16. zimq

    BBQ comp Chicago burbs anyone interested in signing up????

    Are there any costs? Got any more details on the event? Its not sanctioned is it? Sent from my VS910 4G using Tapatalk 2
  17. zimq

    Beer can chicken in Weber Kettle

    Chicken was on right side Zim-Q Sent using TapaTalk
  18. zimq

    Beer can chicken in Weber Kettle

    Decided to do a beer can chicken today in my Weber 22.5" OTG kettle. Then it hit me... this bird ain't going to fit upright. So i took the top grate out, seperated the 2 sides with bricks and cooked indirect on the lower charcoal grate. Maintained temps at 275 and turned out grate... i mean...
  19. zimq

    1st Pork Shoulder Smoke Today

    I wanna see the final results if the pork! Sounds awesome! Zim-Q Sent using TapaTalk
  20. zimq

    Smoking a whole chicken with ribs

    Your white meat will dry out. I usually do my cluck cluck at 275-300 . Zim-Q Sent using TapaTalk
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