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i love picking the back bone and neck and my favorite piece is the tail . my grandma called it the last piece to go through the fence hehehe . so i'm not a fan of cutting out the back . so here's what i do and i loose very little meat . does anybody else do this ?
this thing looks like it will last forever and it looks solid as all get out !
https://malorycookware.com/products/firewall?utm_source=affiliate_partner&utm_medium=cooking_with_ry&utm_campaign=affiliate&utm_content=website&variant=40407573856434
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Charcoal divider for kettle grills...
got it from amazon about 2 weeks ago and used it the first time yesterday . keep in mind i've never used any type of vortex and it was only my second cook on the weber 22 kettle so it's not like i REALLY know what i'm talking about ...... . i did looked at a few dozen youtube videos and...
seasoned them up about 8am
fired up the weber about 4pm and put the taters on .
put the legs on about 4:45
pulled the taters off about 5:45
pulled the legs about 6pm .
just got done eating .
the better half and our aunt liked them and said i could make them again :)
so i'm planning on ordering a few things for my kettle in 2 weeks and i'd like y'alls opinion on what i'm ordering .
first ... the lid bail from weber . i was considering the unknown hinge but since i'm not feeling the slow n sear over the snake method ..... i'm thinking the bail would be...
soooo ... i'm clumsy sometimes , i have a 22 inch premium kettle and i can too easily see me missing the lid hook and the lid falling and bending and loosing it's seal . was looking at the unknown hinge and it looks very solid and durable ... but i think i like the bail better because the lid...
i smoked a 10 1/2 lb pork shoulder on my new performer yesterday for it's very first cook . it is the most tender shoulder i've done , more tender/soft than my OJ Bronco drum or the offset side of my OJ Longhorn Combo . but it did not have nearly as much color and not as much smoke flavor , it...
so i have a weber 22 premium OTW and i want to use a vortex on it and need some info to help me choose a grate for it . ATM the weber 8835 seems to be the easiest choice , but it's $52 and plated steel .FWIU weber makes a SS version but it isn't available in America :( . i've read and seen...
I'm Hungry on you tube had a give away a month ago and i'm one of the winners . it's the only thing i've ever won from any internet source and i'm pretty stoked about it . i don't know if michael is a member here but i'm very grateful for the win and the videos he has shared ...
always heard leave the bone in but these guys did one each way . i've only been smoking a hair over a year and i've always left the bone in , but getting seasoning inside doesn't sound like a bad idea .
what are your experience/thoughts ?
take care , jeff
i've had a longhorn combo for almost a year . i've used the offset side mostly and always started with a chimney of hot coals and added splits for the actual cook . i've cooked 1 and 2 pork shoulders on it at a time and never noticed a difference in cooking times . i tried to stay around 275...
my bronco was delivered yesterday 2 days early :) . but the welded tabs/bolts to connect the halves didn't want to line up good with the tabs/nuts ! made a wedge with a few boards to to nudge it , no go even put some gorilla force on it with the better half trying to start the bolt , still no...
which is better ?
is either more durable ?
i'm looking at inkbird units but interested in replies/experiences with other brands/units .
i'm thinking i want the 6 probe unit but their 4 probe units offer much farther range and more importantly water resistance .
decisions decisions ...
i'm thinking i want 6 probes but 1500 ft range vs 150 is enticing although 150 ft will probably get me to my neighbor across the road and a 1/4 mile range is just crazy unusable for me .
however the 4 probe being waterproof is is great insurance IMO but nothing sitting a glass bowl or pyrex...
did a little searching here and didn't find a answer , but i'm not beyond overlooking stuff sometimes . seen a lot of comments about lump tasting better because briquettes contain soft woods and stuff to hold their shape effecting taste . last year the better half got me the OJ longhorn combo ...
so which is better for smoking/grilling ?
which is more durable ?
for my use it will be used on a oklahoma joes bronco barrel smoker .
i don't want to invest in a cast iron grate yet .
thanks , Jeff
been lurking through google searches for a bit and decided to join . the better half got me a OJ Longhorn combo for my B-day last sept and i've enjoyed learning to use it . been eyeballing the bronco for a while and waiting for a sale/clearance which i haven't found yet . i was gonna wait till...
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