The BBQ is Running HOT!!!

[Mule]

Is there a reason this isn't on the "ribs" thread?

[tabs]

Originally Posted by rusnak

That does not look like a Wustoff Classic. I love my Wustoff GP. But that looks like a Sheffield or something from Target. The Wustoff has a thinner handle.

NICE rub recipe though! I think I'll have to do some bbq when the weather cools off.

Henkels Professional.

[targa911S]

Originally Posted by dhoward

Sweet Baby Ray's.
"The sauce is the boss"

The best out there in my opinion.

[KFC911]

Originally Posted by tabs

BTW if ya are SERIOUS about turning out a good product don't waste yer time with a cheapie flimisy metal thing smoker...step up and spend the dinero and buy one that is made of 1/4" steel plate and 1/2" on the firebox.....

Ummm...good! We've had this discussion before, but I know MANY hard core BBQ'ers that would laugh out loud at the above statement...you silly "city boy" . I'm sure your Q is delicious, but you obviously haven't been around some "REAL 'Q pit masters" or you wouldn't make such a statement either...the results don't have a dang thing to do with the smoker imo.

[einreb]

Is there actually any real difference between the Wustoff and the Henkels blades?

I do prefer the molded 'no slip' grip.

[austin552]

Originally Posted by targa911S

The best out there in my opinion.

I keep coming back to SBRs honey sauce. Good stuff.

[cmccuist]

Originally Posted by KC911

Ummm...good! We've had this discussion before, but I know MANY hard core BBQ'ers that would laugh out loud at the above statement...you silly "city boy" . I'm sure your Q is delicious, but you obviously haven't been around some "REAL 'Q pit masters" or you wouldn't make such a statement either...the results don't have a dang thing to do with the smoker imo.

Agree to a certain extent. A real pitmaster can take a 55 gallon drum and turn out award-winning pork products. It's all about temperature control and the meat doesn't care if it's in a $2k pit or a homemade water smoker.

HOWEVER! the guys who are winning the national events in Memphis and St Louis and Texas will do 20 racks of ribs or 20 briskets and hand pick out of those pieces the absolute best meat to send to the judges. The pit makes a huge difference in the national events and even some of the local events. Those guys spend thousands on thier rigs.

For the weekend guy like myself, I prefer the thick metal smoker with the even thicker fire box for more consistent heat distribution. It's just easier. I can check the temp every hour or so. I can smoke 2 racks in 6-8 hours while doing other things around the house and not have to sit there and monitor it so closely.

[KFC911]

I hear ya Craig ! I've mentioned it before, but I can load my Weber Smokey Mountain (the smoker, not a grill) up with coals "one time", and easily get 15+ hours at a constant 225 with "minimal tending", so it "can" be done without spending big $ (less than $300 as I recall). Does the water provide a "heat sink"? Sure, but who cares...it's the net result that matters.

[rusnak]

Originally Posted by einreb

Is there actually any real difference between the Wustoff and the Henkels blades?

I do prefer the molded 'no slip' grip.

I think the blades are probably the same. Wustof are made of CroMo and hold their sharpness a good long time. German knives tend to be heavy and durable. Japanese knives are thin, lightweight, and you can cut with them all day. I prefer the heavy German knife, and the Wustof is really heavy. Grand Prix is slightly lighter than Wustof classic. Better knives tend to use a better steel with more scuplted handle and blade.

All knives need to be re-sharpned, so a lot of pros use thinner cheaper knives that they can sharpen and throw away when they get too ground down. They also buy color coded handles so you can tell if it's a meat or veggie knife.

Cutco claims to make a knife that holds it's edge longer than any other knife.

[Nathans_Dad]

I tell you what, I can turn out ribs on my Weber Smoky Mountain that I am willing to bet would rival any home BBQer. The Smoky Mountain runs about $400 or so and turns out fantastic ribs, is easy to control temp on as well. I don't see why you would spend several thousand dollars on a Kluse smoker when a $400 one will turn out the same product. I've seen hard core BBQers at national competitions with 4-5 smoky mountains lined up...if they don't use the high priced gear, why should I?

[vash]

Originally Posted by einreb

Is there actually any real difference between the Wustoff and the Henkels blades?

I do prefer the molded 'no slip' grip.

i talked to a knife guy...here is what he told me. no diff. but wustoff has a strict quality control department. if the knife is inferior, it gets destroyed, melted, let's try again. henkels will sell it as a factory second. that is why you can sometimes find them at a discount store. i found one knife that was not centered in the grip. you can barely tell, but it was off. it was at a tuesday mornings. i have wustof. but if you buy henkels from a high end shop, you will find them perfectly the same. the japanese steel is amazing. they sandwich two types of steel. one cuts good, one is strong. you only sharpen it from one side. way too zen for my hacker style..i want one badly, but i know my limits. i only have the wustofs that i feel i need. no blocks sets for me.

ribs are good.