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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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Old 01-29-2014, 03:56 PM   #31
somebody shut me the fark up.

16Adams's Avatar
Join Date: 01-16-13
Location: USA

Scout your parks and golf courses for pecan and fruit trees. Every time the wind blows get out and pick up the limbs. Peel the bark and let cure. Snap and use in SJ for added smoke if desired. The snapped small limbs work great. Pecan shells work well also.
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Old 01-29-2014, 05:07 PM   #32
is Blowin Smoke!

lantern's Avatar
Join Date: 12-16-07
Location: Marion,NC

Do you have a weber chimney? If not ya gotta get one. She'll be by your side as you go bigger and bigger in your charcoal adventure.

Looks like you're on a very fast track to grilling happiness!
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Old 01-29-2014, 07:36 PM   #33
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma

Your ribeye steak is making me drool
18.5" WSM and 22.5" OTG.
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Old 01-29-2014, 11:20 PM   #34
Found some matches.
Join Date: 01-09-14
Location: Tacoma, Washington

Checking out doitbest now. And yes I got a chimney, I would never think of using lighter fluid again after using the chimney! I plan on doing the little mod to the bottom vent handle once I get an appropriate drill bit to drill into the metal.

One question I'm not as clear on though - you've said I could use chips in a foil pouch with holes poked around it, but when using this method are you still required to soak the chips in water like you would have a wood chunk for the charcoal? Probably a stupid question.
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Old 01-29-2014, 11:52 PM   #35
is one Smokin' Farker
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Join Date: 09-17-13
Location: Wildomar California formerly Dallas Texas

There's no need to put the wood chips in water. Just poke holes all in the foil and throw it on top of the coals. They will work if you put them directly on the coals ( no foil). There's no 1 right way.
WSM 18.5, 22.5" Weber OTS, SJG Mini,
Maverick et733

Transplanted Texan

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Old 01-30-2014, 02:26 AM   #36
Is lookin for wood to cook with.
Join Date: 12-15-13
Location: Bridgetown

Those rib eyes look yumtacular!
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Old 01-30-2014, 07:24 PM   #37
Full Fledged Farker
Join Date: 08-27-10
Location: Independence, MO

All of it looks good to me. Have you tried a brine for your chicken? Seems to work wonders for me.
Meat Rushmore BBQ Team
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Old 01-30-2014, 09:59 PM   #38
Found some matches.
Join Date: 01-09-14
Location: Tacoma, Washington

Haven't done a brine yet, but I looked into them. And I just looked up caveman steaks, and that is definitely something I will be trying in the near future.
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Old 01-30-2014, 10:51 PM   #39
is one Smokin' Farker
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Join Date: 12-29-13
Location: Pe ell, WA

You're doing great, everything looks delicious! If you plan on keeping that Smokey joe for grilling don't google mini wsm
UDS, Weber kettle-OTG 22.5, Weber kettle-OTG 18.5, Mini-WSM
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