Posted by Dr. Grillenstein on 2/14/2012
We started late Friday night. We had 100 pork butts to prep and load onto the smokers. Bam Bam and Phil made short work of them.

AZ Centennial 1
Posted by Bam Bam on 2/2/2012
I get asked quite a bit about how I start my coals and maintain my fire in my WSM’s .  It seems that most often, I hear people have problems with over shooting their desired temps.  First off, let me dispel a myth.  Most WSM owners believe that they own a “water” cooker.  BBQ tends to be  a man’s game, not always, but mostly.  Therefore very few of us take the time to actually read through the manual.  If you did, you will find that the water pan in the WSM is a heat sink, not a steamer.  It absorbs heat energy in order to help keep the temps from spiking.

Step 6

Cooking Classes

How to make Pulled Pork Enchiladas
Bam Bam's Pork Butt Recipe
Bam Bam's Spare Rib Recipe
My Introduction to Competition BBQ
Bam Bam's Smoked Chicken Recipe
Bam Bam's Beef Brisket Recipe
Lotta Bull BBQ Class Review
BBQ Island Intro to Competition BBQ Clinic - Saturday March 10th
Arizona Centennial
How to Light a Weber Smokey Mountain.

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BBQ Island | 8425 South Emerald Drive, #103 | Tempe, AZ 85284 | 877-474-5669

BBQ Island | 15815 N. Frank Lloyd Wright Blvd | Scottsdale, AZ 85260 | 480-503-1110
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