The BBQ BRETHREN FORUMS. http://www.bbq-brethren.com/forum/ bbq pitmasters,pitmasters,bbq,barbecue,competition bbq,competition Barbecue,competition Barbeque,bandera smoker,klose BYC,backyard chef,weber kettle,BBQ,new braunfels,bar-b-que,weber,grilling,outdoor cooking,hondo,silver smoker,black diamond,bbq,bbq,klose,bbq pit, smokers, smoker, BBQ,bar-b-que, barbeque,barbque,smoke,cooking wood, weber,weber kettle,wsm, weber smokey mountain, bandera,Brinkman smoke king, Smoke king,Smoke King Deluxe,american gourmet smoker,great outdoors smoker en Thu, 17 May 2012 05:07:50 GMT vBulletin 60 http://www.bbq-brethren.com/forum/images/misc/rss.jpg The BBQ BRETHREN FORUMS. http://www.bbq-brethren.com/forum/ Weber 26 inch kettle? http://www.bbq-brethren.com/forum/showthread.php?t=133256&goto=newpost Thu, 17 May 2012 04:51:56 GMT http://www.weber.com/explore/grills/charcoal-series/one-touch-gold-26-1 http://www.weber.com/explore/grills/...ouch-gold-26-1 ]]> Q-talk Odin the Dog http://www.bbq-brethren.com/forum/showthread.php?t=133256 New Rig Choice http://www.bbq-brethren.com/forum/showthread.php?t=133255&goto=newpost Thu, 17 May 2012 04:47:32 GMT I'm looking to buy a new rig, and I've got a few builders in mind. Klose, Lone Star Grillz, and East Texas Smoer Co. I know Klose has a shining rep, but has anyone had any experience with Lone Star Grillz, or East Texas Smoker Co? Any info would be helpful.

Thanks ]]> Q-talk tomebokr http://www.bbq-brethren.com/forum/showthread.php?t=133255 Fingers crossed http://www.bbq-brethren.com/forum/showthread.php?t=133254&goto=newpost Thu, 17 May 2012 04:44:23 GMT Into the crockpot : 1lb pork belly, salt, white pepper, chinese five spice, garlic powder, fresh ground black pepper. It's been smoked @ 260F for 2 hrs. Allowed to cool.
Ginger, garlic, small habanero, mushroom soy, light soy, kecap manis, sweet chilli sauce, white wine, water, more s&p, 3 star anise and some more 5 spice. Spring onions, bok choy from the garden and chinese cabbage.
Got 4 soft boiled eggs, and some par boiled baby spuds to go in later. Maybe some mushrooms, if there's room.
Do I know what I'm doing? Nup. Hoping for the best but, it smells divine already. Truth will out in about 5 hrs. ]]> Q-talk justjack http://www.bbq-brethren.com/forum/showthread.php?t=133254 New Weber kettle http://www.bbq-brethren.com/forum/showthread.php?t=133253&goto=newpost Thu, 17 May 2012 04:18:03 GMT Wifey gave me an early Father's Day present. A brand new Weber gold kettle.
I noticed they changed the ash sweeper configurations. Here are two photos. Let me know what you think.

It appears to be a single assembly as opposed to the three different blades.
Attachment 64732

Notice the lacking of the thumb screw and the hexagonal center stud.
Attachment 64733
Attached Images
File Type: jpg weber ash sweeper.jpg (29.3 KB)
File Type: jpg arm connection.jpg (40.1 KB)
]]> Q-talk Odin the Dog http://www.bbq-brethren.com/forum/showthread.php?t=133253 First Comp http://www.bbq-brethren.com/forum/showthread.php?t=133252&goto=newpost Thu, 17 May 2012 04:17:08 GMT I dont have a lot to really say in this post. I am doing a BBQ Comp this weekend and hope to have some fun there. I wanted to start a thread to post some "hopefully good pics in" after its over. I guess we will see how it goes. Wish me luck!!! ]]> Q-talk brewman114 http://www.bbq-brethren.com/forum/showthread.php?t=133252 Do you have Kids Q? http://www.bbq-brethren.com/forum/showthread.php?t=133251&goto=newpost Thu, 17 May 2012 04:14:25 GMT As a general question, does your part of the country have Kids Q in association with your regular contest? As a general question, does your part of the country have Kids Q in association with your regular contest? ]]> Competition BBQ Plowboy http://www.bbq-brethren.com/forum/showthread.php?t=133251 My UDS Build and First Cook (Pr0n heavy) http://www.bbq-brethren.com/forum/showthread.php?t=133250&goto=newpost Thu, 17 May 2012 03:49:26 GMT I decided to build a UDS a couple of months back, and just worked on it as time allowed. Well it is now finally done and has been through a cook. I thought it cooked very well, and I was pleasantly surprised how smokey the food tasted since I'm used to cooking on a stick burner most of the time. Here are some pics and food to follow.

Food grade, lined drum.



Sheet of expanded metal rolled around the propane tank for charcoal basket. Using charcoal grate of a donor Weber OTG.



Final Mock up with flat lid and with Weber lid with the lip flattened out and re-curved to fit the drum. My neighbor tried to sandblast it, but it just wasn't doing the job. Needed to take it to a pro and they did it all in 30 min!



Sandblasted! Then primed. The dark spots on the side are from welds. My neighbor welded tabs on the side for the racks so I didn't have to drill any more holes than I needed to.



Finished with flat lid and domed lid. Go Big Red!!



Racks with diffuser option and charcoal basket loaded. I added a handle to the basket and was that ever a good idea!



Started up, then seasoned. As you can see I put a hook on the under side of the lid to hang it when cooking, and the ash pan in the bottom on the second picture.



I always do my first smoke with ribs! These were some big St. Louis Spares!




These were awesome!

Thanks for looking! ]]> Q-talk nucornhusker http://www.bbq-brethren.com/forum/showthread.php?t=133250 Mulberry anygood for smoking? http://www.bbq-brethren.com/forum/showthread.php?t=133249&goto=newpost Thu, 17 May 2012 03:48:45 GMT I have a friend that needs a Mulberry tree cut down any clues if this wood would be acceptable for smoking? would wood? hmmm Thanks Phill I have a friend that needs a Mulberry tree cut down any clues if this wood would be acceptable for smoking?

would wood? hmmm

Thanks Phill
 ]]> Q-talk Phillstone http://www.bbq-brethren.com/forum/showthread.php?t=133249 Hunting Sweet Candy Glaze for Chicken http://www.bbq-brethren.com/forum/showthread.php?t=133247&goto=newpost Thu, 17 May 2012 03:32:58 GMT I was at a big mall in Manila where a Korean owned franchise was serving a very spicy chicken with a very sweet, almost candy like glaze on it. The spice was a bit much for me, three bites in and my tastebuds were gone. But I really enjoyed the sweet, slightly sticky yet almost hard glaze. The... I was at a big mall in Manila where a Korean owned franchise was serving a very spicy chicken with a very sweet, almost candy like glaze on it. The spice was a bit much for me, three bites in and my tastebuds were gone. But I really enjoyed the sweet, slightly sticky yet almost hard glaze. The restaurant, though staffed by Filipinos, was covered with English and Korean menus and advertising. I got the impression the franchise or at least the chicken recipe originated in the USA. They offered other formats, a soy (sauce) based chicken and a garlic chicken but all had the very sweet glaze.

Anyone run into a sweet glaze like this? Probably sugar (white or brown), honey, and some spices, I am guessing. Maybe similar to the Jack Daniels glaze or bourbon glazes I've run across but never made or tasted. ]]> Q-talk Tatoosh http://www.bbq-brethren.com/forum/showthread.php?t=133247 When to worry about number of registrations http://www.bbq-brethren.com/forum/showthread.php?t=133246&goto=newpost Thu, 17 May 2012 02:46:27 GMT At what point should an organizer get concerned about the number of registered teams for an event? At what point should an organizer get concerned about the number of registered teams for an event? ]]> Competition BBQ http://www.bbq-brethren.com/forum/showthread.php?t=133246 Hot-N-Fast... Wow! http://www.bbq-brethren.com/forum/showthread.php?t=133244&goto=newpost Thu, 17 May 2012 02:38:05 GMT Ok, I've cooked ribs for years, and year, and years... low and slow. I completed my UDS about a month ago and tried a few cooks low and slow.

I wasn't impressed with the tenderness or moistness of my ribs.

After several tips and critiques for my brethren, brethren, I tries the hot-n-fast method for the first time tonight.

WOW!

Two full slabs of spare ribs, rubbed and cooked 3 hours at 300. Tender, full of flavor and moist.

My thanks to all of you, I'm a convert. ]]> Q-talk mrboy http://www.bbq-brethren.com/forum/showthread.php?t=133244 Mini WSM build question. http://www.bbq-brethren.com/forum/showthread.php?t=133243&goto=newpost Thu, 17 May 2012 02:35:39 GMT I have decided to use the Weber Smokey Joe that I rescued from the dumpster last week to build a mini WSM. I have seen a good mix of opinions and plans about what to do with the bottom of the tamale pot. Some folks say cut it all out, some say cut large portions out, others say to drill numerous... I have decided to use the Weber Smokey Joe that I rescued from the dumpster last week to build a mini WSM. I have seen a good mix of opinions and plans about what to do with the bottom of the tamale pot. Some folks say cut it all out, some say cut large portions out, others say to drill numerous large holes in the pot. I am leaning towards cutting numerous large holes in the pot and sticking the terra cota on top of that.

Does anybody here have any insight into the "best" method of preparing the bottom of the tomale pot/smoker body?

Thanks ]]> Q-talk shakeandbake72 http://www.bbq-brethren.com/forum/showthread.php?t=133243 Why not 3PM http://www.bbq-brethren.com/forum/showthread.php?t=133241&goto=newpost Thu, 17 May 2012 02:15:12 GMT Why does the turn ins begin at 12:00 noon? Why not 3 PM that way you could start your big cuts later instead of 2 AM and staying up all night. A 3 or 4 PM turn in would allow teams to get a little sleep. Why does the turn ins begin at 12:00 noon? Why not 3 PM that way you could start your big cuts later instead of 2 AM and staying up all night. A 3 or 4 PM turn in would allow teams to get a little sleep. ]]> Competition BBQ parrdist http://www.bbq-brethren.com/forum/showthread.php?t=133241 Question about wood chunks http://www.bbq-brethren.com/forum/showthread.php?t=133240&goto=newpost Thu, 17 May 2012 02:02:43 GMT I picked up an old BBQ book off of ebay and it came in the mail today. I was just browsing it and it recommended wrapping wood chunks in aluminum foil and poking several holes in the foil and placing on the coals when smoking on grill. Has anyone tried this technique before and are there any... I picked up an old BBQ book off of ebay and it came in the mail today. I was just browsing it and it recommended wrapping wood chunks in aluminum foil and poking several holes in the foil and placing on the coals when smoking on grill.

Has anyone tried this technique before and are there any merits to it? I have wrapped packets of wood chips in foil before, but never a single chunk.

The book appears to be written in the 50s and reprinted in the 80s. A lot of the information is geared towards backyard built in "BBQ grils" which were popular back then. ]]> Q-talk shakeandbake72 http://www.bbq-brethren.com/forum/showthread.php?t=133240 need mig welder http://www.bbq-brethren.com/forum/showthread.php?t=133239&goto=newpost Thu, 17 May 2012 01:40:49 GMT anyone out there know where I can get a mig welder cheap that is 115v and will weld 1/4" ]]> Brethren Sales and Ventures Smokendink71 http://www.bbq-brethren.com/forum/showthread.php?t=133239