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I'm thinking baby backs, or spares. I did a couple of pork butts a few weeks ago so the freezer is still full.

Looking forward to this year's smoke. I've missed a few in the past, but looking forward to this one.

Dave - Do you happen to have a link to the correct Brinkman water pan for an 18.5" WSM?

I made it this year!

That looks excellent Mark!

I've had pretty good luck with Food Service Warehouse

Hi all, I have what I hope is a basic baked potato question. I've been baking potatoes for years. Greased with butter or oil, non-greased, wrapped in foil and unwrapped and they always come out with a paper thin skin. I only use Russet potatoes and I've tried from several different markets...

I guess the biggest problem could be the distance limitations of Bluetooth. You've only got about 33 feet of coverage.

I've got 2 butts going on in a couple of hours for an overnight smoke that is supposed to be for a Fantasy Football party tomorrow afternoon. Some of little girls in the league are fighting over a proposed trade this past week and I think it got ugly enough that the get together may not happen...

You guys are the greatest and thanks a million for the quick replies. Will try to get some pics. Rob

Hi guys. I'm in a time crunch here and decided I wanted to try these potatoes. I'm sure the process to cook these has been explained, but my quick search is taking too long. I'm hoping that someone who reads this know whether to par boil the potatoes or not? What exactly does scoring do for...

Not the best picture, nor the biggest yet, but It's all I have at the moment.

I forgot to fill mine on my first attempt and still don't use water. Never had any problems with temp control or quality of product. Rob

Made me smile

Gaffel Kölsch, one of my all time favorites.

awesome, awesome cook Larry.

Jim, an awesome cook from an awesome dude. Thank you for making this forum interesting.

Beautiful job Chris!

Dude, you rock!!! And, you're wife is gorgeous!