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  1. docdog

    Memorial Day 2015KBB Sale at Big Box Stores

    Does anybody know of a store that does similar sales but for lump charcoal?  Specifically for SOCAL.
  2. docdog

    I'm looking for some wood variety

    If you have a BBQ's Galore nearby they have fruit wood as does Home Depot (at least in San Diego)
  3. docdog

    Educate me on brisket

    After a few tries I finally knocked one outta the park. I read thru the Sticky under Beef. It is pages and pages of how to prepare a brisket. Good luck!!!!!!!
  4. docdog

    Firs Chicken of the year

    Boundaries,   What about basting?  I've seen some of the pros baste with various substances but there is always an oil in there.  If the key is to stay dry how can basting get the "cracklin" skin they profess?  
  5. docdog

    Butcher Shops around San Diego

    Good Day All, I looked at a lot of the threads but I didn't find what I was looking for. I live in San Diego East County Area and I'm trying to find a good reliable INEXPENSIVE meat market/ Butcher shop. I find good deals at S+F, Vons, etc but I'm looking for a dependable supply. I've gone...
  6. docdog

    Weber Kettle and Maverick therm

    I set the lid on mine gently. I guess I could run them thru the top vents since 90% of the time I leave them open. Use care when allowing the plug end to dangle, if it is right in front of the lower vent hole they melt. Don't ask how I know!!!!!!!
  7. docdog

    Just curious

    The difference is almost unavaoidable. I put my Maverick thermo at meat level but my WSM termo is about 8-12 inches above the food so the temps will not be the same. My vote is to get a good thermo that you can monitor the food and the Q. I also use a pen thermo to do checks in various place...
  8. docdog

    Basic Brisket Smoke

    So I got through it and quite successfully but not without a few problems.   First of all - no Queview, sorry forgot to take pix as I went..... just not something I'm used to. Now on to how things went down: --On Thursday night rubbed the 9# beast with Olive oil, equal amts CBP/Salt/Brn Sugar...
  9. docdog

    Basic Brisket Smoke

    Thanks to the PM's and the posts here, I think I'm ready to give this a shot. I've got the brisket rubbed and it has been sitting since yesterday evening, I'm going to load my WSM with lots of KF bricketts/ hardwood lump charcoal/ pecan smoking wood and light it off around 11 pm PST, get the...
  10. docdog

    Basic Brisket Smoke

    I've been trolling this forum for the past few years and had to weigh in.  I've done two briskets about two years apart because the first was horrible (never use smoked paprika in the smoker, it gets funky all over the food) and the last one was flavorful but very chewy and stringy.  It cooked...
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