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Napoleon PT450 Infrared Grill on house natural gas. Owned it for 13 years. Noticed all elements have low flow rate for gas. Double left burner, single right burner, infrared burner, and rotisserie horizontal burner, all have low flow rates. I've blown out the IR venturi, and same thing...

Well, actually, pork. Asked for 3 7-8 pound Boston Butts. He got me...wait for it...3 18 pound shoulders. Crazy South-American butcher. So I bought two of them. They're in the smoker now. Pictures and filming. 36 pounds total starting pork Some fat cap on, cross-hatched sliced Mustard &...

[youtube:2raemgqy]http://www.youtube.com/watch?v=UkXy12xVnRs[/youtube:2raemgqy]

Well, tried another brisket. It's tough as nails. I've done way better than this. I'd like some input from people that really love their brisket. Here's what I done: - 15 pound brisket. My butcher is a top notch butcher. I've used his briskets before, and I've had excellent results...

Exactly how it said. 3-2 method, and no 1. First smoke = Cherry @ 0 minutes. Second smoke = Pecan @ 45 minutes. Now, the ribs are moist, not dry. Some fluid in the foil, and I didn't need to tighten them up dry afterwards. Not fall-off-the-bone, but you can tear them off. I like this...

Hello my people. Was interested in purchasing some stacker rings for my WSM 18 so that I can hang a pig inside the thing. Has anybody done this? How big of a pig could I get done in a WSM 18" with 1 stacker ring? 2 rings? I can get some pigs super cheap cleaned out here. Spend an evening...

I have half a beef tenderloin that wants my attention. I think she's Angus. How should I do it?

What does one do when 2 small aircraft and 1 helicopter do circles around your neighbourhood during the G20? Flank Steak, that's what! Bought some Angus Flank Steak today. Had a steak for dinner (reverse sear, no pics), but was just itching to get the Flank going. Marinated in light soy...

Well, the video says it all. All except my notes. I appreciate any feedback, even if you like my videos. I am trying to be instructional for noobs. June 10, 2010, start 7:30 am Actual Temp 250°F 5 pounds chicken (duration 4:15) (rating 16/20) 5 pounds Brisket Point (duration 5:00) (rating...

3 pound chicken 7.3 pounds of boneless blade eye Overnight smoke First wood = Cherry Second wood = Mesquite both soaked long Chicken - Wolfe Bold Beef - Wolfe Bold & Citrus & Zatarains Both on top shelf Chicken taken off at 200°F Beef taken to 190°F Foiled & wrapped until I wake up Temp for...

Oh ya. Beef ribs now some of my favourite things. Here are my notes: - Wolfe Rub Bold on all ribs, wrapped in fridge overnight - First wood = Apple chips soaked overnight, 1 container - Second wood @ 30 min = Mesquite chips soaked overnight, 1 container - In rib rack in rib pan - 3/2/0.5...

2 yard birds. Rotisserie. Wolfe Citrus. Need I say more?

A friend of a friend sent through some notes on his cheese smoking experience. So I thought I'd try it. - Keep the cheese mild - Keep temps low - Small amount of charcoal - I used Apple & Cherry to smoke - Smoked less than 1 hour - Temp got up to 60°C in WSM and cheese started to sweat and...

My buddy down the street (ironically we both moved to this neighbourhood recently) and I have been friends since 9 years old. He just had his first son (first daughter 2 years ago). His son was 7 pounds, 9 ounces. I bought 23 pounds of pure Boston Pork Butts recently. 3 of 'em to be exact...

Hi folks. Yet another general question, but I think it would be a great thread. I'm in the market for an electric knife. Of course, you guys know better than the local guy in a hardware store. What electric knives should I consider? For that matter, how about a set of tools that helps you...

Hi folks. Can we get a consensus on the final temperatures for various cuts of meat? This is what I have so far: Brisket, Pork Shoulder, Pork Butt, Picnic Slicing: 185°F Pulling: 200°F Brisket at 1.6 hr/lb at 225°F Ribs 172°F Visual clues: Watch for meat to be pulling back from bone...

Hi folks. Tomorrow I'm doing something unique. I thought rolling a Peameal Bacon and some Chicken breasts together would be nice. I want to smoke it, so I might do it tonight. Any ideas as to what I might put into this thing? I am going to filet the bacon down into a sheet, as well as...

OK so I wanted to do a session where I made a bunch of pulled pork up for friends, neighbours, etc. That was last night. 8 hours in the smoker, 5 butts. Smaller than what I'm used to, but all totalled 18 pounds. Two had the bone taken out of them cause he didn't ask...silly butcher...

Hi folks. Well, it's Springtime here in Southern Ontario. Time to clean the Napoleon Grill. Anybody have any good ideas as to how to clean one of these? I have an underpan which needs scraping, and I have to go into the unit, under the grates, to clean up. Any advice appreciated. Cheers

Well she's a nice day today. So the day before my birthday (hehe), I'm doing the following on my WSM 18 (she's packed!): - full brisket, about 10 to 12 pounds - 3 lamb shanks - 2 pig hocks (never had these, might as well try) - absolutely huge pork shoulder - Apple smoke - Injected - will...

Well, did a brisket yesterday. The day went from sunny, just above freezing, to a snow storm about -4'C. I have a video that's going to follow. I am still messing around with things that will help my brisket, which I really really love, if it turns out right. Check my vids (signature) for my...

Hi folks. Just wondering which vacuum sealer I should get for leftovers. Is the FoodSaver brand good? Cheers

Eye of Round Bacon Explosion 2 Brats cooked bacon Zats & Wolfe Original 2 pounds ground pork w/ Zats & Wolfe Original...all rolled into.. 1 pound thick cut bacon, weaved WSM Minion Method On at 10:00am at c. 225°F Cherry chips for second smoke -15°C outside temperature In my tshirt again...

2 birds, 1 Napoleon grill with rotisserie & rear burner on natural gas, -6°C weather, Zatarain's Creole Seasoning, Wolfe Rub Original, 3 hours. What more can I say? I bet JB would even like this stuff. Enjoy [youtube:3ojp4yzy]http://www.youtube.com/watch?v=I98qW8JDOIk[/youtube:3ojp4yzy]

Need I say more? [youtube:2azvfjsf]http://www.youtube.com/watch?v=ctYsSK1kZ8s[/youtube:2azvfjsf] Cheers