Search found 68 matches

by Charcoal
Sun Mar 29, 2009 7:44 am
Forum: Barbeque and Grilling
Topic: My First Brisket
Replies: 10
Views: 688

My First Brisket

I started with an 8 ½ lb brisket, after trimming it was 7 ½ lbs. Cooked it with fat cap up, at about 210 F in an 18 inch WSM. I used oak for the smoke. When the internal temperature reached 170 it was rapped it in foil, increased the WSM temperature to 230 F and continued to cook until the internal ...
by Charcoal
Sun Mar 29, 2009 6:26 am
Forum: Barbeque and Grilling
Topic: smoker from canadian tire
Replies: 15
Views: 1138

Re: smoker from canadian tire

Hello Kevinv, I too was undecided in which smoker to get about a year ago. I had bought a inexpensive one from TSC. When I got it out of the box I realised how much better the construction of the WSM was, so it went back the next day. Another reason I decided to get a WSM is the triable knowledge ou...
by Charcoal
Sun Mar 22, 2009 4:16 pm
Forum: Pork Recipes
Topic: Happiness.......on a bun.
Replies: 1
Views: 532

Re: Happiness.......on a bun.

That looks good!!!
by Charcoal
Fri Mar 20, 2009 4:46 am
Forum: Barbeque and Grilling
Topic: Need Some Help With My First Brisket
Replies: 8
Views: 631

Re: Need Some Help With My First Brisket

Charcoal, if you don't mind me asking what did you pay per pound for the brisket?
Christopher it was $35, about $4.10 per lb. I'm not sure if this is a good price or not. Let me know what you think.
by Charcoal
Wed Mar 18, 2009 5:58 pm
Forum: Barbeque and Grilling
Topic: My First Smoked Turkey
Replies: 1
Views: 310

My First Smoked Turkey

I smoked a 10 lb turkey a few weeks ago. Most things went well. I brined the bird in the brine suggested by members on this site (Alton Brown's) . Buying the vegetable stock would have been expensive and full of salt so I boiled celery, onions and carrots for about an hour and used the liquid for th...
by Charcoal
Wed Mar 18, 2009 9:01 am
Forum: Barbeque and Grilling
Topic: Need Some Help With My First Brisket
Replies: 8
Views: 631

Need Some Help With My First Brisket

I need some help with a brisket which I'm planning to cook this weekend. I picked one up at a locale butcher shop (Buckingham's). Its 8 ½ lbs. For size aspect, the tray it is on 16 inches in diameter. There is a strip of fat about ½ inch thick on the one side. I will be smoking it in an 18 inch WSM....
by Charcoal
Fri Mar 13, 2009 5:17 pm
Forum: Barbeque and Grilling
Topic: first shot at bacon (with pics)
Replies: 14
Views: 1037

Re: first shot at bacon (with pics)

Man! does that bacon look good. Great photo's Trev you got me thinking of making some bacon now.
by Charcoal
Fri Mar 13, 2009 5:09 pm
Forum: BEGINNERS/NEWBIES
Topic: Smokin Pork
Replies: 12
Views: 928

Re: Smokin Pork

Hello Canadacandle, I did a butt about 3 weeks ago and it was a bit tough under the bone. I had cooked it to 190 F. I was just talking about this with Darryl K at his restaurant today. He suggested next time to bring the temperature to 195 F. The probe should be just under the bone about ¼ inch, don...
by Charcoal
Tue Mar 10, 2009 11:12 am
Forum: BEGINNERS/NEWBIES
Topic: brisket pics
Replies: 12
Views: 933

Re: brisket pics

I use PhotoBucket; you can see it in action if you go to Barbequing and Grilling and pick either My First Butt or Pork Ribs.

http://photobucket.com/
by Charcoal
Thu Mar 05, 2009 10:17 pm
Forum: Barbeque and Grilling
Topic: Dual Probe Remote Thermometer
Replies: 30
Views: 2014

Re: Dual Probe Remote Thermometer

SmokinQ, call Ontario Gas BBQ at 1-800-387-7757. When I was there a few months ago I saw some replacement probes. I'm not sure if they were for the Redi Chek meter. If anything they can direct you to a possible source of replacement probes.
by Charcoal
Wed Mar 04, 2009 12:16 pm
Forum: Barbeque and Grilling
Topic: Help With Smoking a Turkey
Replies: 12
Views: 811

Re: Help With Smoking a Turkey

Alton Brown also has a great brine recipe. It's on foodnetwork.com (don't look for it on .ca, I don't think it's there). Fantastic recipe actually
Is it the Honey Brined Smoke Turkey recipe?

http://www.foodnetwork.com/recipes/alto ... index.html
by Charcoal
Wed Mar 04, 2009 6:02 am
Forum: Barbeque and Grilling
Topic: Help With Smoking a Turkey
Replies: 12
Views: 811

Help With Smoking a Turkey

I'm planning on smoking a turkey (10 lb) this Saturday. I will be brining it first (24 hr) in a solution of salt, sugar and water. I will be doing it in a 18 inch WSM at about 325 to 350 F. I will do this until the internal temperature is 160 to 165 F. Is there anything else I should be watching for...
by Charcoal
Tue Mar 03, 2009 9:42 pm
Forum: Barbeque and Grilling
Topic: My First Pork Ribs
Replies: 2
Views: 398

My First Pork Ribs

This is my first time doing Ribs on my WSM, I did them last Saturday. I used pork back ribs. The rub consists of paprika, chilli powder, black pepper, white sugar, onion/garlic/celery/seasoning salts. It was a frosty day with the temperature around 16 to 21 F (-8 to -6 C). Kept the temperature aroun...
by Charcoal
Thu Feb 26, 2009 6:57 pm
Forum: Barbeque and Grilling
Topic: Dual Probe Remote Thermometer
Replies: 30
Views: 2014

Re: Dual Probe Remote Thermometer

Thanks Aaron, Home Hardware was able to get one in. I picked it up today.
by Charcoal
Sun Feb 22, 2009 9:24 am
Forum: Barbeque and Grilling
Topic: My First Butt
Replies: 12
Views: 915

Re: My First Butt

Well it took 14 ½ hours butt it was worth it. Added fuel to the 18 inch WSM at 8 hours the temperature was good then it started to drop at 10 hours, had all bottom vents open but the heat would not get above 210 F. The wind had started to blowing pretty good and it was snowing. The wind break was re...