BBQTalk.ca

I'm not BBQing or Grilling this weekend but I am making up 5 dozen pickled eggs.

Looks great BobEQue. Fantastic smoke ring.

Sounds good Trev, I'll be trying it next time I make mashed potatoes.

Thanks for the heads-up Bubba-Q. Wish our IT people were as considerate.

I got this from another site. Whats everyones favorite drink. While I'm BBQing, I like to go sailing with Captain Morgans white rum and Coke. Sometimes I get Appleton's amber. Another drink is Strongbow (its a hard apple cider). On some occasions I like making Caesars with all the fix'ns, jar rimmed...

After seeing this I think I might try smoking my own bacon

http://www.youtube.com/watch?v=e0DbcUUO ... re=related

Just kidding, got this picture off another site.

I have only done 2 butts on my WSM. I took the first one to 190 F and it could have been done longer. The second one I went to 195 F and it was much better. Next will be a little higher. There's my 2 cents!

Welcome aboard Paul, as mention in the fishing forum this is a great site and you'll find lots of help here.

Joe

I've ordered from them in the past, good company. A few of us get together and place an order. One of the fellows ordered some dried chili peppers and put a few of them in each jar of pickled eggs he made. It’s hard to describe the results; it gave a new dimension to pickled eggs. I could handle one...

My old propane BBQ is on its last legs. I would like to get a new one with lava rock or ceramic tiles. All I can find is the ones with the metal deflectors. Do they still make them the old way or will I have to get one with the deflectors?

I go to a family cottage near Wilberforce Ontario. Its between Bancroft to the East and Haliburton to the West. I would like to some smoking this summer, but I have concerns about attracting bears. They are in the area, I have seen them (½ mile). Has anyone any experience doing long cooks like pork ...

My vote goes to the WSM. I did allot checking around before I purchased my first smoker and the WSM came out on top. They’re well made and there’s lots of information on this forum and the web on how to use them.

I have a WSM and the top vent is always fully open. I use the bottom vents to control the temperature. The only time I close the top vent is to put out the charcoal, the bottom vents are also closed at this time.

Nice home brew Fishdat. You got me thinking on what to do with my old oil tank. Do you have any photos of the inside grate arrangement? Are you venting the smoke through holes in the top or is it venting around the door seals?