Barbecuing Versus Grilling: Weber Performa, wood chips, Grill Grates & Hoboken Eddies

[muralman1]

Last night I lay some hamburgers on the grill. Wood charcoal, and plenty of White Oak chips provided the aromatic smoke. Funny how a hamburger can have folks ooing and awing.

[wineslob]

I have a gas CharBroil, a Montgomery Ward badged Webber (large model) and a Webber 18.5. The Charbroil is turning into rust.

[muralman1]

Hi wineslob, We have our old kettle which we use for large gatherings like Thanksgiving when I do two turkeys. That 12 year old kettle, though stored under the elements, is still shiny black. Did you see previous posts on what charcoal is best? There is a consensus Cowboy wood charcoal is the best.

[Ronm1]

IMO, no chips for Q, real wood/firebox

[amirm]

Now we are talking!

[mep]

Now I'm hungry. Man that food looks great.

[slowGEEZR]

There's some good advice in this thread. Here's a pic of me, the one in the black tee, taste judging at the final table at the Bubba Can Cook cookoff, in Navasota, TX back in '07. This annual cookoff is in honor of my brother in law. He founded the IBCA, International Barbeque Cookers Association and my sister in law is still on the board. I travel all over Texas to judge BBQ at IBCA sanctioned events. If any of you ever want to be a taste judge, let me know. A lot of my friends win between 60 and 120 thousand dollars a year competing, so I know some pretty darn good cookers! One of them is my sister in law, who has been invited to the first Jack Daniels World BBQ cookoff and Memphis in May BBQ cookoff and has been interviewed on televised BBQ shows. She and her husband would enter as many as 42 cookoffs a year! Totally nuts!
I was taught how to BBQ back in the early '70s by my German, peanut farming father in law and have yet to taste any as good as he could make just using his $30 flimsy pit.

[amirm]

Steve, in the next life I like to come back as you!!!

Question: I love the hot sausages I get at good BBQ restaurants. They look just like the cajun ones you have on your smoker. They are spicy but not crazy spicy. Where do folks buy those? Or do they make them? The sausages I find locally just don't taste that way.

[slowGEEZR]

Steve, in the next life I like to come back as you!!!

Question: I love the hot sausages I get at good BBQ restaurants. They look just like the cajun ones you have on your smoker. They are spicy but not crazy spicy. Where do folks buy those? Or do they make them? The sausages I find locally just don't taste that way.

Ha ha, no, if you came back as me you'd have too much body fat from eating too much barbeque! Ronm1 had the picture with the sausages, but I can tell you that the best sausages are simple and home made. Either get in touch with some country folk or a country small town meat market and I bet you'll find some good sausage.
Ronm1