Recent content by Doug Quinn

I've had tasso ham gravy and it was outstanding. Love to see you give it a try.

The folks making the Meater are a startup. They had an idea and used Kickstarter to raise funds. I got in on the ground floor and ordered mine. Yes it's taken along time to develop but, I would rather wait than get an inferior product. They are selling the single meaters now and the 6 probe...

Good idea and nice work - might have to do that myself!

I'll use Royal Oak Briquettes and lump - I've used Stubbs and like that as well. I try and stay away from KBB - some folks say they can tell when meat has been cooked using KBB - I can't though. KBB does produce more ash that the others. If your doing a short cook probably wouldn't have an...

Cee El, been awhile since I logged in. Most of the people would be willing to assist you if you had questions...there is always that one or two that will not though. Yep, the red solo cups are there but most of the cookers are not heavy drinkers and do not drink to excess. You will always...

Cee El, I think you need to figure out what you want to get out of and contribute to the SCBA before you become a member. I did it for 2 reasons: support bbq in SC and competitions.

I'm a member but not a board member. You will find some very nice folks involved with the SCBA. We just had our last competition for the year last weekend. Feel free to ask me any questions about the SCBA.

Don't know why you would buy a Tel Tru for the Weber. Just get a Maverick and you'll get a better idea of the temp at the grate.

Russ, I use two or three WSM's when competing. We took the 2010 SCBA team of the year in South Carolina while cooking on WSM's. Who ever told you that is full of it imho! Sometimes teams say things just to throw you off. If you do well using a kettle keep at it is my opinion. Doug