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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-02-2013, 09:44 AM
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#16 |
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Full Fledged Farker
Join Date: 03-10-12
Location: Moore Oklahoma
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Im doing 3 slabs of spares and 1.5 inch chops
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Party Gator |
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03-02-2013, 11:40 AM
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#17 |
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Got Wood.
Join Date: 12-22-12
Location: Brick, NJ
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 2.5 hours in at 250, now time for a bit of foil. Also trying a new liquid in the wrap today consisting of brown sugar, honey, olive oil, and apple sauce.
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WSM 22.5,Weber OTS 22.5(x2),Blackstone 28",Modified ECB,Landmann Gasser,ThermoWorks TW8060 |
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03-02-2013, 01:48 PM
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#18 |
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Got Wood.
Join Date: 12-22-12
Location: Brick, NJ
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Great Lunch. 2.5 hours smoke, 1.5 hours foil, and 1/2 hour letting the sauce set. Made some baked beans and sald to go with. How did everyone elses come out?
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WSM 22.5,Weber OTS 22.5(x2),Blackstone 28",Modified ECB,Landmann Gasser,ThermoWorks TW8060 |
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03-02-2013, 03:15 PM
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#19 |
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is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Congrats on 22!!
Doing spares in my WFO along with my attempt for the Pizza TD. We like Pr0n even if it is not necessarily what you were looking for-part of sharing and learning... BTW, WELCOME!!
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes Last edited by Thermal Mass; 03-02-2013 at 03:17 PM.. Reason: Forgot my warm welcome! |
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| Thanks from:---> |
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03-02-2013, 04:37 PM
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#20 | |
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is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
Pictures?  Good luck either way!
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Weber Crazy |
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03-02-2013, 04:39 PM
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#21 |
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is one Smokin' Farker
  Join Date: 12-14-10
Location: Orangevale California
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Any one doing Ribs this weekend???? I am!
Not done yet, but smelling farking great.
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[CENTER]Chad [/CENTER] [CENTER]Gator Pit (Holy Smokees)[/CENTER] [CENTER]Custom built Propane Offset Smoker[/CENTER] [CENTER]Rescued Red MasterTouch - 1998[/CENTER] [CENTER]Smoky Joe - 1984 (My Little Girls)[/CENTER] [CENTER]Ranch Kettle X2- 2008 With Brother Marty Leach's Handles and 1991 CL find.[/CENTER] [CENTER]SS Weber Performer X 2 [/CENTER] |
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03-02-2013, 06:01 PM
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#22 |
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Is lookin for wood to cook with.
 Join Date: 12-31-12
Location: Port Chester NY
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Any one doing Ribs this weekend???? I am!
Here is how they looked. 4 hours, between 240 & 250 on WSM. Sugar maple and cherry wood chunks. Also some bourbon flavored cherry Woodscuits from Smokinlicious.
They were great. Wife loved them. Very good anniversary dinner. ImageUploadedByTapatalk 21362268882.337355.jpg
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Weber WSM 22.5, Weber EP-320, Weber Q-200, Maverick ET-732,TapaTalk:blah: |
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03-02-2013, 06:45 PM
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#23 |
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is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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Congrats on the 22 yrs and the successful dinner. Enjoy you evening!
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03-02-2013, 06:52 PM
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#24 |
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Full Fledged Farker
Join Date: 11-26-12
Location: Richmond, VA
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Sorry about the blurry pic
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