Food Smokers and Smoking Tips/Tricks/Techniques

That's not @scottalot way of doing it. I heard his last buying spree he had a friend hook him up with an 18 wheeler to bring it home.

 

I went @scottalot -lite last time. 750 lbs of charcoal (half ended up donated). Still have a good bit left, but might have to restock anyways.

I hadn't had the Tacoma long, but that was when I started learning about AAL and other rear suspension options

 

Here's an advert for @scottalot 's favorite adult beverage...

 

I remember my Smirnoff Ice days as a high schooler before I made the switch to beer. Some disgusting shit, looking back.

 

And likely why I ended up bagging it with Ride Rites

 

Got mine today too. Nice.

 

He did, Walgreens downtown New Orleans.

 

What y'all have for grill mats? I'm redoing my deck and want to put my 18.5 WSM on a mat. Cedar decking. I was thinking square but then I also have a PK Grill and my table for stuff, so maybe a big ass rectangle would be best, like 2' x 6'. Recommendations on brands?

 

Mine sit on concrete. Sorry can't help.

 

That's what mine has been doing, but not no mo.

 

I too would like to know. I use a metal tub with water but it restricts air flow like mad.

 

All about zima!!!! Hahaha

 

Back in stores over here as of the last month or two....I shit you not lol

 

First time I've seen Zima since I was in junior high was here in TX!

 

Little present left for me as well. Pretty cool treat from Weber!

 

So I basically did this and do not recommend that you do it this way unless you want a roast. Actually did it the way of your last post took it to 120* internal temp cooking at 200*. Chilled in an ice batch to stop the internal temp rise. Still came out more like a roast than steak.

Lady friend that came over to try it with me said it tasted like really gourmet roast beef that belonged on a sandwich with bread and cheese. Or the best brisket she had ever eaten. But despite slicing and searing a piece it was no where near as good as just a steak.

I used Prime Sirloin the butcher gave it to me at $9.99 a pound thank goodness. Still not cheap but a great cut.





After eating the steak cut from it I seared the rest of the roast. Will put it in the freezer for about an hour tomorrow and thinly slice it for roast beef sandwiches. And have plenty of au jus for them flavored with carrots and onions. Definely not a waste of meat but not what I was looking for and don't think you are either.

I missed out on that offer it didn't last long. But I just had to reply seeing how your name is CascadianKid and you live on the Olympic Peninsula. So I guess you don't often say the Olympics Rule and the Cascades Drool Although I lived on the Olympic side loved them both. The Hood Canal bridge had sunk back then and it really helped cut down the number of people in the Olympics though.

 

that stuff was horrible... like moldy alkaseltzer water...

 

IDK, good at end of day before the real drinking begins. An aperitif if you will.

 

Ha, thanks exactly what we'd do, mix one in for a change of pace, one every four of five beers. I actually used to sell that stuff (Coors product). And when the Citrus one came out I was bootlegging it out of our warehouse in Tennessee as it wasn't approved for Alabama yet.