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Recent content by smokinstubbs
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Why? I find lamb best done when it's about 170, but to each their own! You're right though that the more it's done the more it falls apart, but is that really a bad thing?
The past few years I've noticed that Kingsford QC has gone in the dumpster, I can't get a hot fire either so I mix in some lump with it and I'm good to go. Here's a interesting read! Good Luck
Burn Test: 1984 Kingsford vs 2020 Kingsford - The Virtual Weber Bullet
I don't want to break any rules but. I have 2 cases of .5L German bottles, 1 with the flip tops that I know you Brewers love to use that I'm looking to get rid of for cheap, I tired the local Brewers store with no luck. Anybody have any ideas? Thanks
That's the first I've ever heard of this!
I've used mesquite on everything, and even mix different woods together. Most woods I use are apple, cherry, Jack Daniels oak, maple, mesquite. I find Hickory to leave a more bitter taste, have had others say the same also.
Note what I said about...
I did the same last night, I slow BBQ with smoke for a couple hours, pan them and use whatever's close for liquid, beer, broth, H2O even, cover and let simmer for awhile. Fall off the bone good!
I find Lamb to be more tender when cooked longer, I prefer very little pink inside. Here's a experiment for you, take 2 lamb chops and bake, grill, or broil them the same. But leave one in a little longer till there's no pink and then tell me which one is easier to get the meat off the bone...
I just treat the grill like it's a oven, make a fire on one side, cook on the other. Add chips for smoke as needed. I don't care about temps, just if it get's done or not! Good Luck