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Just did a bunch of spares for the Colts game, and have a lot of tips leftover. I want to find a good chili recipe to add them too. I have done a lot of different chili preperation, looking for something tried and true. Thanks!

Looks good. We just had victory spares!

Email sent too you. Haven't heard from you so let me know if you got it? B </div></BLOCKQUOTE> Shoot that recipe to me when you get a chace, bud. Thanks.

I've had my Maverick for over a year now. Love it! Still has the original batteries that came with it in.

Yep, like stated here many times, the meat's done when it's done. I've had small butts take longer than larger ones. The last I did, about 7 lbs, only took 9 hrs. Got one on now, around 8 lbs, hopefully it won't go on into the night. Looks like that hanging plant needs a little more than the...

Funny thing. First, no rain. (Can't ever rely on the weather forecasters!) All the butts I've done so far, have taken at least 12 hours. Got the temps steady at 230, and had to leave for a show. Figured I'd be safe, should be back in plenty of time. Didn't have any reservations about leaving the...

Thanks, B. Not sure what HTH means, but I call it HOB (Heaven On a Bun)! When I first made it, I told my wife we probably won't like it, the cider vinegar had too much smell. We don't care for vinegar much. But, while pulling it, I dipped a piece into the sauce, and it was the best I've tasted...

60 and sunny in IN this morning, but that's going to change. Rain is coming in, so I fired the WSM under a patio umberella. Didn't get the butt on till 7:00, but that's alright, it's for the wifes' family reunion tomorrow. Country style ribs will go on in the PM, for dinner tonite. Happy...

OK, not to sound clueless, but could you use this sauce while pulling, or is it just for afterward, on each sammy? I'm looking for a finishing sauce to combine with my pulled pork, before it is served. Make sense?

Since I didn't win one, , I bought one at Lowes the other day. Well worth it, but I would have liked an autographed copy!

Well, I figured out what was going on, and boy do I feel silly! Took the lid off, to pull my fatty, and noticed the probe from the Maverick had slipped out of it's holder on the grate, and had fallen into the water pan! No wonder it was only registering 200! Fixed it, and both lid and...

Something happened this morning I find very strange. Started out with the Minon method, temps on my Maverick (hook to the underneath of the top grate) and lid were consistent. Started shutting vents down at 200. Got up to 235, both temps were dead on. Meat was at 135. Then, the Maverick temps...

I have seen ideas on how to thaw a butt on here somewhere, but I can't find it. I was going to put a butt on tomorrow night, but I forgot to take it out of the freezer. What is the best way to get a butt fully frozen, thawed in 24 hrs? Or, is it possible? Thanks!

Thanks I prolly won't smoke with it, it will go in the wood pile for my outdoor fire pit. Just wanted to know what size logs to cut it into. You answered that for me.

Noticed today I've got an elm that is going to need to be taken down. Anyone smoke with elm? Or is this going to be used for firewood. Thanks

Not to change the thread too much, but I was watching DDD a couple of months ago, when Guy visited Paradise Pup, a hamburger joint in the Chicago suburbs. Found out, I was going to be within a few miles from the Pup a couple of weeks later, so, I had to make this place my first stop. It lived up...

Local store had spares on sale for .98 cents/lb for 4.5 and up, so I grabed a couple. Was going to be in the 80's this weekend, so I was ready to smoke! Didn't count on the wind being 20-30 mph, with gusts above 30 tho. So, I adapted, and used my shed for a windbreak: Wind Break My shed sits...

Got lucky, nice, sunny day, no clouds in the skies, temps in the 60's, calm wind, time to try the BRITU recipe. Had three racks of BB's, just waiting on a day like this. Kinda small racks, so I thought I'd throw a fatty on with them. Smokin' Fatty Time to turn, quick take a pic while the...

Hey J, I'm not too far from you, up near Muncie. It hasn't been mentioned, but you did remove the membrane from the back of the ribs, correct? The first time I did ribs, I undercooked them, and they were tough. Next time, I learned about foiling, and left them in the foil too long, and they...

I agree. Stopped by "Farmer Bills" roadside stand last year. He sells mainly sweetcorn and an assortment of peppers, but he also sells apples. Got to talkin to him, told him I needed some apple wood for smokin, and he took me back to the back forty, and had a huge pile of wood. He jumps out...