BBQTalk.ca

I had a much longer reply, but it didn't make it for some reason... Anyhow, the reason I get upset with lump that rains down sparks is that we get a lot of "no fire" situations up here. BBQs are different, but I also don't want to take chances with my chimney setting my lawn or neighbors' lawns on f...

I have used both products myself. The hardcoals are from South Africa, Great Charcoal is from Argentina and they both burn hotter and longer than North American wood charcoal because they are produced from much denser wood than we have growing up here. I agree with your entire post about the wood f...

Sorry I didn't get to this sooner as I went through the same things with my CharGriller at first. Some things to check: 1. Make sure that the football shaped knockout is completely out and matches the opening of the SFB exactly. 2. Make sure that the SFB is flush up against the main chamber so no ea...

Nice cooker! Get ready for a world of great food in your future!

Welcome to the boards, Mike!

I don't have experience with either of these two brands of briquettes, but I've got years of experience with briquettes themselves. You mention that you've only used lump, so I'll give you my experience with various (probably 10 or so) different brands of briquettes over the years vs. Royal Oak lump...

Sounds like you've got lots of friends! :D It's really hard to give you an exact time frame for the cook as each piece of meat is different and will cook differently. With temps from 250-300, it sounds like you're going to be doing more of an indirect cook vs. smoking. I'm more of a smoker so I don'...

I'm very interested in getting some instruction on recommended mods for the CharGriller Pro with SFB. Any input would be greatly appreciated. Thanks, Rick Well Rick, I use a Chargriller Super Pro with SFB and I haven't done any mods at all. When I do low and slow using the SFB, I just flip the char...

I know for a fact that those turkey legs are awesome. It's the same place I got my turkey legs (and same price as well) for my first cook on my UDS that I posted further down the page. At that price, you just can't go wrong...and they're HUGE too. I didn't bring mine for 24 hours as I don't like min...

Burning off the gunk now and seasoning my cooking grids... I've got ribs in my smoker... can't wait to finish them off on the grill. Ren Congrats on the new grill! But I have to ask....why smoke ribs and finish them on the grill? Why not just cook them until done in the smoker? I've never finished ...

Oh yeah....sorry but my Etouffe recipe stays with me. I'll be happy to cook some up though.

This guy can't be a Cajun. No self-respecting Cajun calls them "crayfish"....crawfish or mudbugs, yes....but never "crayfish". :lol: Recipe looks alright though--maybe a bit heavy on the salt (especially since he's using pre-packaged seasonings). I've never seen them boiled with weiners or sausages,...

What is a moose fatty? it looks good It's ground moose meat, rolled out to about 1/2 inch thick. I just put some garlic 'n herb cream cheese, shredded pepperjack and cheddar, 1 chopped green onion, and garlic powder on it. I brought the edges of it up around the fillers and sealed the seams of the ...

Thanks Diva. The moose fatty turned out really really nice though there are some changes I'll make to the next one (need some peppers in there!). It definitely needs the bacon though. Moose is so lean that it will dry out big time if you don't keep it moist.

Oh man...that looks great! Those ants on the place mats are crazy!

Thanks for posting the link to that bread recipe...I'm definitely going to make this now.

Ok. Started the day at around 1pm or so and fired up the Ugly Drum Smoker with some Royal Oak Lump: http://img364.imageshack.us/img364/9228/ROLump.th.jpg There was so much left over coal from the last burn that I only added about 1-2#s of lump to keep this thing going. Here's what was left after an ...