Recent content by Tom L.

Stoker and 18" - works great and I would purchase again.

Well, it sounds tasty, but it sure seems like a waste of beer. Give the guy credit though - he made up a nice story about bbq and the Times published it. Now what are we going to do when all those yankees come down here looking for true "Georgia" bbq? This is a pretty big state and they'll...

I have a Stoker and although I've only cooked a few times with eat, I love it! Never had any problems with temps (well, maybe once) before I bought it, I just value sleep too much. The only reason I smoke is to eat. I personally would rather do something else than tend the fire. I'm a lazy...

I guess it's safe to classify those as 'wet' ribs? With that much sauce, why not use tofu?

Gary, I use rib racks and wrap the ribs around the end of each slot in the rack. So, each slot will have 2/3 of one slab and 1/3 of another. This avoids having more exposed ends and it's easier than rolling (IMHO) to deal with the finished ribs - they'll lay flatter easier. I hope that makes...

Oh, is there anything more wonderful than an expecting father... Tom, I don't have good source for wood, but I can usually find Wicked Good charcoal for sale at the Ace Hardware - corner of Holcomb Bridge and Spalding. Bags of many types of wood are available at BBQs Galore. There's...

I prefer to do most of my smoking from Fall to Spring. It's just that much easier to control temps IMHO. Plus there's not as much to do, so I fire up the foodsaver and fill the frig.

Agreed - I think "Cook-Out" is a better description of that meal.

Great tips from the master!

Pork Butts, Chris Tomlin and A Diet Coke. I also tend to watch golf while the Nu Temp monitors the goings on outside.

That's great stuff!! I remember my dad fighting one of theose grills every time we barbecued - you know, the one where the grate was balanced on a an adjustable post? I like the bandanas and hats too!

100% open - all the time.

As it turns out, this post is EXACTLY what I need (at the moment). As I sit in a hotel room in Louisville, KY wondering where I'm going to go for dinner. And since it's on the expense account, it might as well be something good! I think I'll focus on locating a good salad - maybe with grilled...

It's suppoesed to be cleaned? Brinkman charcoal pan is $4 at the local Bass Pro - if it gets too dirty, I'll buy a new one. For that kind of money, it's not worth my time to scrub that thing spotless after every cook. Last couple of cooks, I washed it with water and a pine cone. Worked...

I'm a happy Nu-Temp owner.