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  1. Rmartinez2


    Hey all, it's been a while but just stopping by to share an amazing dinner we had tonight. I found a great ribeye roast at my local grocery which was a shock because you usually don't find this with a fair amount of marbling. I felt this one was more than worthy and was on sale so it just made...
  2. dirtsailor2003

    Going Rogue

    I've had my 14.5" WSM for several years now and have smoked in all kinds of conditions. Never had an issue holding temps. It's really a rock solid smoker that just chugs along. It's been a while since I've bought a new gadget and I was getting the itch, so I finally pulled the trigger on...
  3. dirtsailor2003

    Camp Maid Chimney & Chicken

    A while back I picked up the Camp Maid folding charcoal chimney to keep in my camp gear. The standard chimney is fine, but I don't have a good place to store it in the trailer. This chimney can be stored in a 12" D.O. which I just happen to have in the trailer all the time. As advertised it says...
  4. A

    Help! Kamado Joe Charcoal advice

    So I’m a nube when it comes to the smoker—but I figured it was going to be the only way to get the kind of BBQ I was after up here in Flanders, NJ. I’ve done three briskets and two pork shoulders sp far in my new Kamado Joe and all have come out way way too smoky for my taste. My brother uses a...
  5. C

    Hello from Ontario Canada

    Hey there! I'm super excited to be making goose jerky today. I have the meat marinading in the fridge since Wednesday night. I am using a vertical charcoal smoker for only the second time ever. I made goose jerky once last summer and it turned out really good. I only wish I had documented...
  6. Suam461

    Adventures in vegan BBQ

    I'm not a vegan, but I had the opportunity to try some pulled jackfruit at Blue Pit Bbq outside of Baltimore and I could not get it off my mind since! There are a million recipes for turning this fruit into tacos and barbeque, but I couldn't find anyone who had smoked it! So armed with very...
  7. Alpha Suerte

    Cooking over Charcoal = Toxic Masculinity?

    I was curious if anyone here caught the new Gillette Ad which encourages us to shed our "toxic masculinity," which apparently includes cooking over charcoal. I'm now on the brink of taking my Weber collection to the dump. Any advice?
  8. BoilerBBQ

    Lighting a few coals

    The first couple of times I used the minion method, I lit a few pieces of charcoal using my chimney upside down with a couple of pieces of newspaper. It worked just fine, but the last 2 smokes I’ve done, I can’t get it to light. The newspaper either falls down the chimney and is too far from the...
  9. T

    First time smoking

    This weekend is my birthday and first one in my own home so I decided to smoke a brisket. I will be using a charcoal grill and be using the snake method. Now I was only able to order a 7 pound brisket so hopefully that will work since everywhere I look says 10-12 pounds. Any tips or tricks...
  10. K

    Slow 'N Sear vs. Charcoal Baskets -- Weber Kettle 22"

    So I've been tossing around the idea of buying a slow 'n sear for indirect cooking from adrenaline bbq but since they're kind of pricy, I was looking around for some alternatives and found these charcoal baskets made for the Kettle. They cost a fraction of what a slow 'n sear does but I want to...
  11. Suam461

    I did a brisket!

    So this past week I asked my husband to pick out something for me to smoke for dinner, thinking he would choose ribs or something similar. Instead he chose a brisket and it was only 3lbs, so I was worried that it wouldn’t smoke well. Usually those small ones are too trimmed down. After reading...
  12. Suam461

    Reheating pulled pork and tonight’s dinner

    Hey all, I’ve got a pork butt in the smoker that is for tomorrow’s dinner and was wondering if anyone had tips for reheating it? I figure I’ll pull it tonight and save the juices to add as I heat it tomorrow so it doesn’t dry out in the oven. I would have just made it same day, but the in laws...
  13. ddufore

    Time to make charcoal

    Charcoal cooker on the left and raw material on the right. Started a fire with some scrap wood and added a few pieces of hardwood. Filled the drum and added some compressed air to get the fire going good. Shut off compressed air and and allowed combustion air to enter via 2" pipe. Put lid on and...
  14. Suam461

    First try at chuck roast burnt ends

    I’m not brave enough to try brisket yet, but I love burnt ends! Gave this recipe a try today with a 3 lb chuck roast. Dry rub and Worcestershire overnight, in the smoker @ 245-265 and I hit 190 right at 7 hours. Cubed him up and back in with more spice, sauce, and a little brown sugar, stirring...
  15. Suam461

    One year and smoking

    Hey all! Been lurking here since last summer when I caught the smoking bug. Thanks for all the tips! Bought a cheap charcoal Masterbuilt bullet for my husband to see if he would like it, but it turned out to be more of my thing than his. I had a lot of issues with it in the beginning, loss of...
  16. slimc

    Where to buy natural glo lump charcoal (live in Phila PA)

    I have a local Peruvian chicken shop that roasts chicken using natural glo lump charcoal and it tastes amazing, but I can only find it online with $32 shipping for 2 bags. Does anyone know where this can be purchased around the philly area?
  17. G

    Should I buy this Charcoal Grill?

    What is everyone's thoughts on this barbecue grill. Do you think it is worth it? I am looking into getting a new Charcoal Grill.
  18. S

    Smoking Pork Shoulder

    Franklin, First I enjoy your show. Your inspiration helped me decide to tackle a big chunk of pork. In Denver we have a few technical problems we had to overcome. Roasting a roast in a charcoal grill is fraught with things which could go wrong. Cooking at 5280 feet above sea level will...
  19. Rings Я Us

    Embers Ridge briquetes still cheap

    HD price at $4.97 for the RO clone stuff. Not to shabby!
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